Potato Latkas (Potato Pancakes)

Ingredients

• 2 large baking potatoes
• 1/2 onion
• 2 eggs
• 1/4 cup flour
• 1 teaspoon salt
• canola oil or vegetable oil

Directions

1. 1

   Wash and cut the potatoes small enough to fit through the top of the food processor for shredding. DO NOT PEEL.

2. 2

   Add all ingredients except oil to the food processor using the shredding blade.

3. 3

   Pour mixture into large mixing bowl.

4. 4

   Heat 2 tbsp oil over medium-high in skillet (use multiple skillets to speed up the time to cook).

5. 5

   Using a slotted spoon, scoop about 1/3-1/2 cup of potato mixture into spoon, allowing excess liquid to drain back into the bowl.

6. 6

   Drop potato mixture into hot oil in frying pan.

7. 7

   Flip over when bottom is browned, then smash down to flatten into a pancake.

8. 8

   Fry on 2nd side until brown.

9. 9

   Drain on paper towels and then transfer to a cookie sheet in a single layer.

10. 10

    Repeat until all of the latkas are done.

11. 11

    At this point, the latkas can be frozen and placed in a freezer bag or can be refrigerated to be served within 24 hours.

12. 12

    NOTE: Reheat refrigerated latkas at 350 degrees for 20-30 minutes and frozen ones at 450 degrees for 7-10 minutes.