Potato Latkes
Ingredients
| 3 lbs of large russet potatoes, peeled and shredded | ||
| 1 cup onion, minced | ||
| 2 eggs,beaten | ||
| 1/4 cup flour | ||
| 1 tsp baking powder | ||
| 1 tsp white pepper | ||
| canola oil for frying | ||
| apple sauce for serving(optional) |
This is a traditional potato cake served at Hanukkah.
- Place potatoes and onion in a colander and let stand for 30 minutes.
- Press out the moisture and transfer to a large bowl.
- Stir in eggs, flour, salt, pepper and baking powder.
- Heat 3 tbs of oil in a large skillet over medium-high heat.
- Spoon 2 tbs of the potato mixture into skillet for each latke.
- Spread to 4 inch circles.
- Fry for 3 to 4 minutes on each side, pressing down slightly when turning, until golden brown and crisp.
- Drain on paper towels.
- Repeat with remaining potato mixture.
- Keep warm and serve with apple sauce if desired.
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