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1
Peel and finely grate the potatoes.
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2
Plunge directly into cold water and soak briefly.
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3
Drain and squeeze as dry as possible by hand, using a colander, to remove the starchy liquid.
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4
This will help keep the latkes crispy.
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5
Beat eggs lightly with salt, add to potatoes, stir well.
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6
Barely cover the bottom of a frying pan with oil, and heat.
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7
Drop serving-spoonfuls (or up to 1/4 cup at a time) into the hot oil, and flatten slightly.
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8
Lower heat to cook evenly.
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9
Brown one side, then turn and brown the other.
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10
Be careful not to overcook.
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11
Remove from oil with a slotted spoon, drain on paper towels.
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12
Serve piping hot with applesauce and sour cream on the side.
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13
Variations:.
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14
Add finely chopped onion, black pepper, and chopped parsley to the mixture before cooking, all to taste.
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15
Add 4T potato flour to make the patties firmer, more compact, and easier to handle, but the eating experience won't be quite as nice.
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16
Add a little hot pepper to taste.
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17
Sprinkle a bit of powdered sugar on top and skip the applesauce and sour cream.
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18
If you use the potato flour to bind them, they can be eaten by hand almost like doughnuts, once they are cool enough, of course!
