A treasure from a Jewish friend:
Latkes

(Makes about 28 potato pancakes, 2-3 inches each)

2 pounds russet (baking) potatoes, peeled and placed in a bowl of cold
water
1/3 cup grated onion
2 eggs, lightly beaten (1 egg per pound of potatoes)*
1 cup all-purpose flour (best) or ½ cup matzah meal**
1 teaspoon salt, plus additional to taste
Freshly ground black pepper to taste
Peanut or canola oil for frying

  1. Line a large baking sheet with paper towels. If not serving the
latkes immediately—out of the frying pan into the dining room—preheat
the oven to 200 degrees. Have a large bowl of cold water ready.
  2. Grate the potatoes, using a hand grater or food processor fitted
with the medium shredding disc. As potatoes are grated, transfer them
to the bowl of water. When all of the potatoes are grated, set aside
for 5 minutes. Drain the shredded potatoes in a large colander,
rinsing with cold water. Transfer to a clean bowl.
  3. Add the onion, the eggs, flour, salt, and pepper. Thoroughly
combine the mixture.
  4. In a large, preferably straight-sided pan, add oil to a depth of
¼ to 1/3 inch. Heat oil until a shred of potato dropped in the oil
sizzles immediately.
  5. Form pancakes, using 2 tablespoons from a regular silverware
set. Scoop up a generous spoonful of the potato mixture with one
spoon, flatten the mixture with the other spoon. Slide the latke into
the oil. Repeat until the pan is full, but not crowded. Cook the
latkes until browned at the edges. Turn the latkes over and cook until
fully browned. Transfer the finished latkes to the lined baking sheet
to drain excess oil. Repeat with the remaining mixture.
  6. If not serving the latkes immediately, transfer the sheet to the
preheated oven to keep warm. If serving even later, set the latkes
aside to cool to room temperature, then freeze until ready to serve.
Reheat the latkes in a 350-degree oven, and drain again on paper
towels because reheating will release more oil.
     Serve with sour cream or applesauce. Add salt to taste.

* Too many eggs will overwhelm the taste of potato.
** Too much starch will make the latkes heavy. Use only about ½ cup
flour or ¼ cup matzah meal per pound of potatoes—just enough to bind
the mixture. If doubling the recipe, add flour slowly; the full amount
may not be needed. Toward the end, the mixture gets very loose. It is
better to release the extra liquid by squeezing it on a spoon rather
than by adding more flour.

Theresa
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