Frieda's Latkes
 
 
Author:
Serves: 15
Ingredients
  • 2 lbs red or russet potatoes (peeled and placed into very cold water)
  • 1 medium sweet onion (peeled)
  • 3 large eggs
  • 4 Tbsp all-purpose flour or potato starch
  • 1 tsp kosher or sea salt
  • ¼ tsp ground black pepper
  • vegetable oil for frying
Instructions
  1. Grate the potatoes and the onion.They need to be grated as finely as possible, not shredded. This is what gives my mom's latkes their specific texture that is quite different than when shredded potatoes are used for this recipe.
  2. To prevent the potatoes from oxidizing (turning brown), I shred them directly into a bowl with ice cold water. Once everything is shredded, place the onion into a fine mesh sieve and shake out all the liquid. Repeat with the potatoes to ensure that all the starch is removed and the potatoes are well drained from liquid.
  3. Transfer to a large bowl and mix with the eggs, flour or starch, salt and pepper.
  4. Heat 2 - 4 tablespoons of oil in a large non-stick frying pan over medium-high heat. Fry the potato pancakes in batches of 4, adding more oil as needed, until deep golden brown on each side. Remove from pan and drain on paper towel lined platter. Serve warm with your choice of toppings.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2019/11/18/a-simply-beautiful-hanukkah-tablescape/