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Classic Potato Latkes (pareve)

Eileen Goltz. | Pareve


2 pounds russet potatoes
1 onion
2 eggs, lightly beaten
2 tablespoons flour
Salt and freshly ground pepper to taste
Vegetable oil for frying


Preheat oven to 200 degrees. Peel and grate the potatoes. (This can be done in a food processor, but the texture is better if done by hand.) Place the grated potatoes in a colander with a plate beneath it. Sprinkle salt on the potatoes, cover them with a layer of paper towels, and then place a heavy object (such as a heavy bowl or can) on top. Allow the potatoes to drain for 10 minutes.  While the potatoes are draining, peel the onion and grate it by hand. Set aside. In a large bowl, combine the potatoes, onion, eggs and flour and season generously with salt and pepper. Mix well. In a large, heavy skillet, add oil to a depth of about 1/4-inch and heat over medium-high heat. Drop 1/4 cup of the potato mixture into the hot oil, flattening with a spatula. Fry the latkes until deep brown and crispy on both sides. Drain the latkes on paper towels (pat them with the towels on both sides) and keep them warm in a single layer on a baking sheet in the oven until all of them have been made.

Serve hot, with sour cream and applesauce on the side.