Grate the Potatoes using the coarse side of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
In a large bowl, combine the squeezed Potatoes, Eggs, Flour, grated Onion, Salt, and Pepper. Mix well.
Heat the Vegetable Oil in a large skillet over medium-high heat.
Drop spoonfuls of the potato mixture into the hot oil, flattening slightly with the back of a spoon. Do not overcrowd the skillet.
Fry for 3-4 minutes per side, or until golden brown and crispy.
Remove the latkes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve immediately with Applesauce and Sour Cream.
Ingredients
8
2 lbs900 gRusset Potatoes-peeled
22Large Eggs
1/4 cup30 gAll-Purpose Flour
11Medium Onion-grated
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack Pepper
1/2 cup120 mLVegetable Oil
1 cup240 mLApplesauce
1 cup240 mLSour Cream
Equipment
Box Grater
Kitchen Towel
Large Bowl
Large Skillet
Spoon
Paper Towels
Instructions
Grate the Potatoes using the coarse side of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
In a large bowl, combine the squeezed Potatoes, Eggs, Flour, grated Onion, Salt, and Pepper. Mix well.
Heat the Vegetable Oil in a large skillet over medium-high heat.
Drop spoonfuls of the potato mixture into the hot oil, flattening slightly with the back of a spoon. Do not overcrowd the skillet.
Fry for 3-4 minutes per side, or until golden brown and crispy.
Remove the latkes from the skillet and place them on a paper towel-lined plate to drain excess oil.
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