- 4 russet potatoes or approximately 2 pounds total, peeled
- 1 large yellow onion, 3/4 pound total
- 2 large eggs, well-beaten
- 3 tablespoons all-purpose flour
- kosher salt & coarse-ground pepper
- 3/4 teaspoon baking powder
- 2/3-3/4 cup vegetable oil
Mix up the eggs, flour, baking powder, and some salt and pepper (about 1 1/4 teaspoons salt, 3/4 teaspoon pepper). Set the bowl aside. Shred the potatoes and onion coarsely and put in a towel. Squeeze to get the liquid out, then add to the bowl of mixed-up egg and whatnot and stir in. (Sometimes it works best to shred one potato, squeeze its juicy stuff out, and then dump it in the bowl.) It is also possible to make this without the onion (as I do) without altering anything else. When the potatoes are all shredded and coated with slimy stuff, Heat 1/4 cup of oil over medium high heat in a frying pan. Use one heaping tablespoon of batter per latke; you can cook a couple or a few at a time. Flatten with a plastic spatula to about 3 inches across. Cook on each side until golden brown. Then put on a sheet in the oven (set on warm) to keep them warm while you cook the others. If you want to be traditional, serve this with applesauce!
Yield: 6 servings
Source: Williams-Sonoma, Potato
Note: The original recipe also explained how to make your own homemade applesauce, and I altered the instructions somewhat to fit my own preferences and gave my own hints.
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