Ingredients:
- 2 lbs. Russet potatoes
- 1 red onion
- 1/4 c. all-purpose flour
- 1 egg, beaten
- 3/4 tsp. salt
- pinch of pepper
- 1/4 c. olive oil (for frying)
Directions:
Use a food processor to finely chop onion, squeeze liquid out and place in a large bowl. Peel potatoes and cut into small pieces. Shred potatoes using a food processor. Squeeze liquid out of potatoes and then add potatoes to onions in bowl.Coat potato mixture with flour. Add egg and mix well. Add salt and pepper. Heat a nonstick skillet over medium heat. Add olive oil to pan. Once pan is hot, add 2-3 T. of potato mixture to pan per pancake. Let cook until golden brown on each side. Place latkes on a plate covered with a few paper towels to drain any excess oil.
Enjoy! Traditionally served with applesauce and/or sour cream.
Enjoy! Traditionally served with applesauce and/or sour cream.
