Ingredients
12medium Idaho potatoes,peeled
4eggs,beaten
⅔cupflour,or matzoh meal
1yellow onion,grated
2tspkosher salt
½tspcoarse black pepper
canola oil for frying,about an inch deep in the frying pan
ketchup
applesauce
sour cream
Preparation
Fill a large bowl halfway with water.
Grate all the potatoes and put them into the water. Sit potatoes in the water for an hour to remove starch.
Take the potatoes out one handful at a time and squeeze them as dry as possible, then put them into a second large bowl.
Add the eggs, flour, onion, kosher salt and black pepper to the potatoes and mix well.
Heat the oil in a frying pan and using ¼ cup measure form them into patties about ¾-inch thick.
Fry on medium-high heat for 4 to 6 minutes on each side, or until golden brown and crispy on the outside but still fluffy in the middle.
To keep warm, in the meantime while frying, set the oven to 250 degrees F or “keep warm” setting and keep these on a cooling rack set on top of a cookie sheet while frying the remaining latkes.
