Ingredients
Scale
- 4 large Russet potatoes, peeled
- 1 medium yellow onion
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil (for frying)
- 1 cup unsweetened applesauce (for serving)
Instructions
- Grate the peeled potatoes and the onion using the large holes of a box grater or a food processor.
- Place the shredded potatoes and onions in a clean kitchen towel. Twist the towel tightly over the sink to squeeze out all the excess liquid. Do this several times until the mixture is very dry.
- In a large bowl, combine the dried potatoes and onions with the eggs, flour, salt, and pepper. Mix well until everything is evenly coated.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small piece of the mixture sizzles immediately.
- Carefully drop a large spoonful of the potato mixture into the hot oil. Use the back of the spoon to flatten it into a circle about 3 inches wide.
- Fry the latkes for 3 to 4 minutes per side. They should be dark golden brown and crispy on the edges.
- Move the cooked latkes to a plate lined with paper towels to drain the extra oil.
- Repeat with the remaining batter, adding more oil to the pan if needed.
- Serve the hot latkes immediately with a generous side of applesauce.
- Cook Time: Not specified