Renee's Latkes

1. 1

   Set a large strainer over a bowl.

2. 2

   In a food processor fitted with the shredding disk, shred the potatoes and onion in batches.

3. 3

   Add each batch to the strainer and let stand for 5 minutes, then squeeze dry.

4. 4

   Pour off all of the liquid in the bowl and add the shredded potatoes.

5. 5

   Stir in the flour, eggs, dill, salt and baking powder.

6. 6

   Scrape the mixture back into the strainer and set it over a bowl; let stand for 5 minutes.

7. 7

   In a very large skillet, heat 1/4 inch of canola oil until shimmering.

8. 8

   Spoon 2 tablespoons of the potato mixture into the canola oil for each latke, pressing slightly to flatten.

9. 9

   Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes.

10. 10

    Drain the latkes on a paper towellined baking sheet.

11. 11

    Serve the latkes hot with Pink Applesauce and sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.