Potato Latkas

1. 1

   Shred potatoes alternately with the onion to keep the potatoes from turning brown.

2. 2

   Or shred the potatoes and onion together in a food processor fitted with the shredding blade.

3. 3

   Transfer to a large bowl and mix in eggs, salt and flour.

4. 4

   Let rest for 5 to 10 minutes so the potatoes can absorb some of the moisture.

5. 5

   If the mixture is very wet, add 1 tablespoon more flour.

6. 6

   Some liquid may pool in the bottom of the bowl.

7. 7

   In a large skillet over medium-high heat, heat 1/4 inch of oil until very hot.

8. 8

   Spoon tablespoonfuls of potato mixture into the hot oil.

9. 9

   Fry until well-browned and crisp around the edges.

10. 10

    Turn latkas over and continue frying until the bottom is also well-browned and is cooked through.

11. 11

    Drain on paper towels.

12. 12

    Serve warm with applesauce or sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.