2 cups peeled and shredded potatoes
¼ slivered white onion
2 eggs, beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup oil for frying
1. Once you've shredded your potatoes, most people use russet but I used red, it was all I had, you will need to squeeze out as much water from the potatoes as possible. I placed the potatoes in a sack I made from cheese cloth. Time to work out those forearms!
2. Once you've finished squeezing, place the potatoes in a bowl with the beaten eggs, flour, onion, and salt, mix together. (If there is too much egg mixture, add more shredded/squeezed potatoes)
3. Once you've heated the oil in your skillet, from what I've read the oil should be around 350 degrees, I just gauged it by placing a sliver of potato in the oil. If the oil bubbled immediately, its hot enough. Place the batter in the oil using generous spoonfuls so that it will flatten to 1/4-1/2 inch thickness and small palm sized disks.
4. You want to let the batter cook for a minute or two, once it is golden on the underside, flip, and cook till golden on the new side. Place the latkes on a plate lined with paper towels and pat excess oil off.
5. Serve hot with a side of applesauce, sour cream or some other condiment of choice.
Truely, YUMMMMMMMmmmmmmm!
