Plain, Simple, Perfect Potato Latkes

Potato Latkes

Crispy on the outside edges with a small soft center is the ultimate latke.

INGREDIENTS

• 3 eggs
  
• 3 pounds all-purpose potatoes
  
• 1 cup minced onion
  
• 1 ¾ teaspoons salt
  
• ½ teaspoon black pepper
  
• 4 tablespoons flour/matzah meal
  
• vegetable oil
  

EQUIPMENT

• food processor
  
• large mixing bowl
  
• large skillet
  

DIRECTIONS

1. Beat eggs briskly in mixing bowl.. Mix minced onion, salt and pepper into eggs. Set aside.
   
2. Peel potatoes. (Place peeled potatoes in a bowl of cold water if you are not going to use them right away.)
   
3. Attach shredder to food processor. Shred potatoes and add them to egg mixture. Sprinkle with flour and stir well.
   
4. Pour about ½ inch oil in 1 or 2 large skillets. Heat oil til very hot. Carefully drop small amounts of potato mixture from a wooden spoon into the hot oil. Flatten with the top of spoon. Fry latkes until the edges turn brown; then flip them carefully with a spatula and fry a few minutes longer. I slightly undercook the latkes if I plan to reheat them in the oven.
   
5. Remove cooked latkes from oil and drain on paper towels. Serve latkes hot with fresh applesauce.
   

Note: Shred one large zucchini, 2 large carrots, and or a large sweet potato to all or a portion of the white potato mixture for a dash of color. The sweet potato makes a sweeter latke; while the other vegetables do not really change the flavor at all.