Adapted from Sarah, originally from Gourmet
Makes 18-20 latkes

1 medium onion
3 lb russet potatoes (about 6)
2 tsp fresh lemon juice
1/3 c all-purpose flour
3 large eggs, lightly beaten
vegetable oil, for frying

1. Grate onion and potatoes using a box grater or food processor. Place onion in a small bowl, and potatoes in a large bowl. Take handfuls of the grated potato and squeeze out excess moisture. Toss potatoes with onion, lemon juice, flour, 2 tsp salt, and 1 tsp pepper. Add eggs, stir to coat.

2. Preheat oven to 200F. Heat 1/4 inch oil to 360F in a heavy skillet (or wait until a drop of water sizzles in the pan). Scoop 4-5 mounds of potato mixture into skillet (about 1/4 c each). Flatten slightly, and cook until golden brown, 2 1/2-3 min per side. Transfer to wire rack (NOT paper towel) over a baking sheet and keep warm in oven while making more latkes.

3. Sprinkle with a little bit of salt, and serve with sour cream or applesauce.

Printed from Playing House