2-3 lbs of potatoes (I used butter potatoes, but any kind will do)
1 small onion (or medium-sized if you're like me and think there's never enough)
1/3 cup flour
2 eggs, whisked
Salt and pepper
Enough olive oil (or canola oil) to make it 1/2 inch deep in your cast iron skillet
Peel your potatoes and put them in a bowl of water to keep them from getting yucky. Put your grating attachment in your food processor and grate those suckers, along with the onion.
Put the grated potato/onion mixture into a large bowl and add the flour, whisked eggs, salt, and pepper. Spoon mixture into the hot oil and flatten each spoonful with a spatula. Cook 3 minutes a side. Remove them to a paper-towel-covered platter. Put paper-towel between layers of latkes on the platter as the pile gets higher.
Serve with sour cream and apple sauce. And a roast chicken makes a tasty side dish (in which case, if you're kosher, skip the sour cream)!
Keep the oil in the pan to reheat leftovers. Only discard the oil when all the latkes are eaten (usually after breakfast the next morning).
MS thinks that I should use our english muffin rings to make them next time...I'll try it next year and let y'all know how it worked.
Through My Glasses, Dorkily
6 years ago