Potato Latkes
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 2 lbs large russet potatoes, coarsely grated (about 4)
- 2 tablespoons fresh lemon juice
- 1 large onion (about 1 pound)
- 1⁄2 cup flour
- 3 large eggs, lightly beaten
- 1 cup vegetable oil
directions
- Preheat oven to 250°F with rack in the upper portion of your oven.
- Peel potatoes and coarsely grate into a bowl using a large teardrop-shaped holes of a box grater or in a food processor fitted with medium shredding disk.
- Add lemon juice and toss to coat.
- Coarsely grate onion into same bowl.
- Transfer to a kitchen towel (not terry cloth), then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.
- Wipe bowl clean, then return potatoes and onion to bowl and stir in flour, eggs and 1 1/4 tsp salt until just combined.
- Heat oil in a 12" nonstick skillet over medium -high heat until hot, but not smoking.
- Fill a 1/4 cup measure halfway with latke mixture and carefully spoon it into skillet, then flatten to 3 " in diameter with a slotted spatula.
- Form 5 more latkes in skillet and fry until undersides are deep golden, 1 1/2 - 3 minutes (If latkes brown to quickly, reduce heat to medium).
- Turn over and fry until deep golden all over, 1 1/2 to 3 minutes more.
- Transfer to paper towels to drain briefly, then transfer to a metal rack set in a baking pan and keep warm in oven.
- Continue to make latkes.
- **Note: Latkes can be kept warm in the oven for up to 1 hour.
- This recipe makes about 32 latkes.
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RECIPE SUBMITTED BY
Bev I Am
United States
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