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Prep Time: 10 Minutes Cook Time: 24 Minutes |
Ready In: 34 Minutes Servings: 1 |
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Squeezing the potato mixture with your hands removes excess liquid before dropping it into the hot oil. This will ensure crisp latkes and keep the oil from splattering. Ingredients:
3 large baking potatoes (about 2 1/4 pounds) |
1 large onion, quartered |
2 large eggs, lightly beaten |
1/4 cup all-purpose flour |
2 teaspoons salt |
1 teaspoon pepper |
vegetable oil |
applesauce |
Directions:
1. Scrub baking potatoes; do not peel. Shred potatoes and onion in a food processor; drain, pressing between paper towels.
2. Place potatoes and onion in a large bowl; stir in eggs and next 3 ingredients until combined.
3. Pour oil to a depth of 1/2 inch in a large heavy skillet over medium-high heat; heat oil to 350°. Squeeze about 1/4 cup potato mixture firmly in hand to remove excess liquid; carefully drop into hot oil. Fry, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Place drained latkes on a wire rack on an aluminum foil-lined baking sheet. Keep warm in a 200° oven up to 30 minutes. Serve with applesauce.
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