Potato Latkes

Recipe Ingredients

5 tablespoons	75ml	Russet potatoes - (abt 2 1/2 lbs total) (large)
1 tablespoon	15ml	Yellow onion (large)
3		Eggs
1/4 cup	15g / 0.5oz	All-purpose flour - or more as needed
2 tablespoons	30ml	Salt - (to 3 tbspns) - potatoes need a lot
		Freshly-ground black pepper - to taste
		Vegetable oil - for frying
		Applesauce - for serving
		Sour cream - for serving

Recipe Instructions

Peel the potatoes and grate them on the large holes of a hand-held grater. Transfer them to a sieve set over a bowl and, using your hands or the back of a wooden spoon, press out as much moisture as you can, Starch will collect under the potato water. Some of the cooks pour off the water and add the starch back to the potatoes, as a binder. Grate the onion on the same grater and combine it with the potato in a clean bowl. Add the potato starch if you like.

Beat the eggs in a small bowl. Add them to the potatoes, then stir in enough flour to make a light batter. Add the salt and pepper to taste. Fry a nugget of the potato mixture, then taste it to make sure there's enough salt.

In a large, heavy skillet over medium-high heat, warm enough oil to come 1/8 to 1/4 inch up the sides of the pan. It should be good and hot but not smoking. Drop the batter by tablespoonfuls or 1/4 cupfuls into the hot oil. Gently press on them to flatten them out. Don't crowd the pan or the latkes will become soggy. Fry until golden on the bottom, about 3 minutes, then turn and brown second side. Remove to paper towels to drain briefly, then serve as soon as you can, with the applesauce and sour cream.

This recipe yields 4 to 6 servings.

Source:
AMERICA: THE VEGETARIAN TABLE by Deborah Madison (c) 1996 - Chronicle Books, San Francisco, CA - 143 pages - $22.95 - As reprinted in the Nov/Dec, 1997 issue of Cookbook Digest

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