10 Latkes (depending on size)
Kosher By Gloria
Gloria's ultimate Potato Latke is crispy on the outside with a small soft center. Serve them with fresh applesauce.
3 large eggs
1 cup onion
1 3/4 teaspoons salt
1/2 teaspoon black pepper
3 pounds russet potatoes - peeled and left in a bowl of cold water
4 tablespoons flour/matzo meal
2-3 cups Vegetable Oil
Beat eggs in mixing bowl. Add onion, salt and pepper to the eggs bowl. Mix well.
Shred potatoes in processor. You can shred by hand, if you prefer. Place shredded potatoes in colander and press water out of them. Add potatoes to beaten eggs mixture. Sprinkle with flour and stir well.
Pour about one half inch of oil in skillet. Heat oil over medium flame until it is very hot. Carefully, drop rounded spoonfulls of potato mixture into the hot oil. Flatten with the back of the wooden spoon. Fry latkes until the edges turn brown and than flip them to the other side and fry a few minutes longer.
Remove cooked latkes from oil with slotted spatula and place on cooling racks so the excess oil can drip through. Serve hot with fresh applesauce.
For advance cooking/freezing: Undercook the latkes a bit so that they don't burn when you reheat them. Arrange par-cooked and fully cooled latkes in single layers separated with waxed paper in a pan. Wrap them tightly with foil and freeze. Let latkes return to room temp before reheating in a 350° F. oven.
Note: Shred 2 large carrots and/or a large sweet potato and add to all or a portion of this latke mixture. They will produce a sweeter latke. Because they have more sugar in them, the latkes will have more of a tendency to stick to the pan. You have to watch them more carefully-but they are delicious!
calories and serving sizes are approximate