Potato Latkes

1. 1

   Heat two large frying pans over medium heat. Add oil to a depth of 1/4 inch. Let the oil heat over low heat as you make the latkes.

2. 2

   Wash and scrub the potatoes if you want to keep the skins on, or peel them. Grate the potatoes. This is easiest to do in a food processor, but can also be done with a hand grater. Grate the onions, and mix with the potatoes in a large bowl. In a separate bowl lightly beat the eggs and salt. Add to the potatoes and mix thoroughly. Sprinkle the flour over the mixture and mix in.

3. 3

   Turn the heat under the oil to medium. The oil is ready when a bit of potato dropped in it sizzles. Use a 1/3-cup measuring cup to scoop up the batter. Drop it into the hot oil and flatten with the back of a spatula.

4. 4

   Cook the latkes until golden brown on one side, about 4 to 5 minutes, then flip over and cook the second side until golden, another 3 to 4 minutes. When ready, remove to a plate covered with a layer of paper towels to absorb the oil. Serve immediately or keep warm in a low oven (200u00b0F) until ready to serve.

5. 5

   Serve with bowls of sour cream (or plain yogurt) and applesauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.