Potato Latkes (potato Pancakes)

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• 2 large russet potatoes
• 1/2 onion
• 2 eggs
• 1/4 cup flour
• 1 teaspoon salt
• canola oil or vegetable oil

Recipe

• 1 wash and cut the potatoes small enough to fit through the top of the food processor for shredding. do not peel.
• 2 add potato & onion to the food processor using the shredding blade, alternating between the two (the onion keeps the potatoes from browning).
• 3 mix beaten eggs, flour and salt in a large mixing bowl. add potatoes and onions and stir well.
• 4 heat 2 tbsp oil over medium-high in skillet (use multiple skillets to speed up the time to cook).
• 5 using a slotted spoon, scoop about 1/3-1/2 cup of potato mixture into spoon, allowing excess liquid to drain back into the bowl.
• 6 drop potato mixture into hot oil in frying pan.
• 7 flip over when bottom is browned, then smash down to flatten into a pancake.
• 8 fry on 2nd side until brown.
• 9 drain on paper towels and then transfer to a cookie sheet in a single layer.
• 10 repeat until all of the latkas are done.
• 11 at this point, the latkas can be served immediately, frozen or refrigerated to be served within 24 hours.
• 12 note: reheat refrigerated latkas at 350 degrees for 20-30 minutes and frozen ones at 450 degrees for 7-10 minutes.