- 3 fist size potatoes peeled - about 3 cups grated
- 1 small onion
- 2 egg, lightly beaten
- 1/4 cup AP flour
- 1/8 tsp baking soda
- 1/2 cup vegetable oil
- salt and pepper to taste
- Sour Cream or applesauce for dipping
Preheat oven to 250F.
Coarsely grate potatoes and onion in a food processor or with the large holes of a grater.
In a colander, squeeze the grated mixture to press out as much liquid as possible.
In a large bowl, combine the potato/onion mixture with the eggs, salt, pepper, flour and baking soda.
Heat about an inch of oil in a 12-inch skillet.
When the oil is bubbling, gently drop about 2 tablespoons of the potato mixture into the pan. The mixture should hold a round shape.
Gently flatten with the back of a spoon.
Fry over medium heat for 3 or 4 minutes on each side or until golden brown and crisp.
Continue with the remaining batter, using two pancake turners to flip latkes so the oil doesn't splatter.
Drain cooked latkes on paper towels and set them aside in a warm oven.
Add more oil to the pan as needed.
Serve hot with applesauce, sour cream, jam or sugar.