Classic Potatoes Latkes

CLASSIC POTATO LATKES

Ingredients:

2 lg. potatoes, peeled and coarsely grated

1 small onion, grated

1 tsp. lemon juice

2 eggs

Oil

1 ½ tbsp. all-purpose flour

Salt and pepper

Directions

In large bowl, combine potatoes, onion, lemon juice, eggs and 1 tablespoon oil. Mix well.

Blend in flour and season with salt and pepper to taste. Mix thoroughly.

In large heavy iron skillet, heat 1/4 inch oil to 375 degrees.        

By tablespoonfuls, spoon potato mixture into hot oil and flatten with back of spoon.

Brown on both sides, turning only once and cook about 3 minutes per side. Drain on paper towels and keep warm.           

Serve immediately with applesauce and sour cream. Yields about 2 dozen.

HINTS FOR PERFECT LATKES:

Latkes are at their best when fried just before serving. Keep the first batches warm in the oven at 200 degrees while frying the remaining batter.

Before grating potatoes for potato latkes have all other ingredients ready so potatoes don't have time to turn brown.

For crisper latkes, fry in very hot oil, turning only once.

To freeze latkes, fry on each side until only golden. Drain on paper towels. Freeze in single layers on baking sheets lined with foil. Once frozen, latkes may be removed from baking sheets and placed in plastic bags. They will not stick together if frozen this way. Place frozen latkes in one layer on foil lined baking sheets and bake at 400 degrees until crisp and brown, about 5 to 10 minutes.      

Note: Latkes is a Yiddish word for pancakes.