Traditional Potato Latkes

• Vegetarian
• Gluten free

• Produce

  • 2 Russet potatoes, large
  • 1 Yellow onion

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 Salt and pepper

Found on westoftheloop.com

Description

Ingredients

• 2 large Russet potatoes, peeled
• 2 large eggs
• 1 yellow onion, finely minced
• Salt and pepper
• A neutral oil with a high smoke point for frying, such as canola, peanut or grapeseed. (Olive oil is not recommended because of its low smoke point.)

Directions

• In a large bowl, beat together two eggs and then add the onion.
• Grate the potatoes using the largest holes of a box grater and place the shreds in a colander.
• Pick up a handful of shredded potato and squeeze out as much liquid as you can. Then add the drained shreds to the bowl with the egg and onion. Repeat this process until you have squeezed all the potato shreds and added them to the bowl.
• Season well with salt and pepper and toss to combine.
• Meanwhile, pour a thin layer of canola or vegetable oil in a large, deep skillet and heat over high heat until shimmering. (Youre aiming for 360 to 375 degrees.)
• Scoop a 1/4 cup of the batter and form it into a patty. Gently place the patty in the skillet and flatten it with a spatula.
• You can fry up to three latkes at a time but dont overcrowd the skillet.
• Fry until brown and crisp on bottom, about two minutes, and then flip. Remove when the the other side is brown and crisp.
• Place on a plate lined with paper towels to drain.
• You may need to lower the heat if your latkes are burning. You may also need to add more oil. If the oil becomes very dark and there are many burnt pieces in the pan, it can make your latkes bitter. Pour out the oil into a heatproof container and add fresh oil. Allow new oil to become hot before continuing.
• You can keep the latkes warm in a 250 degree oven while you finish frying the batter. Serve immediately once all the batter is cooked.
• Serve with applesauce and sour cream.