Jeff's Famous Latkes

These latkes are like potato drugs.  As soon as the frying begins, the whole house circles the frying pan literally fighting over each crispy, crunchy latke as it's pulled from the oil.  My dad Jeff does his best to fend off the swarming hordes, but the crowd always wins in the end.  Make these once, and everyone will beg for them again.

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  • Serves: 2
  • Cook Time: 30 minutes
Ingredients
  • 2.5 pound Potatoes (Russet Potatoes preferred)
  • 1/2 Yellow Onion
  • 1 Egg
  • 1/4 Cup All-Purpose Flour
  • 1 teaspoon Freshly Ground Black Pepper
  • Vegetable or Canola Oil
  • Salt (to taste)
  • Applesauce
  • Sour Cream
Directions
  1. Peel potatoes and place in cold water with a little lemon juice to prevent browning.
  2. Shred the potatoes and onion in a food processor or with a box grater. Put the mix in a strainer and squeeze out any excess liquid - the drier the potato and onion mix, the crisper the latke.
  3. Mix by hand the shredded potatoes, onions, egg, pepper and flour in a bowl.
  4. Heat oil in a frying pan - the oil should be very hot, but not smoking (you can test when the oil is ready by dropping in a single shred of potato - if it sizzles its ready).
  5. Before you start, be sure to have a platter lined with paper towels near the frying pan - it will be important to drain some oil from the latkes.
  6. Add a heaping tablespoon of the potato mixture to the pan and flatten with the back of a spoon. Fry until the edges turn golden brown, then flip until golden brown on both sides.
  7. Place on the platter lined with paper towels once done. Salt and eat immediately. Serve with applesauce and sour cream.
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