|Photo from Boston.com|
2 large baking potatoes
1/2 white onion
1 tablespoon all-purpose flour or matzo meal
Peel and grate the potatoes and dice the onion. Place the grated potatoes and diced onion on a paper towel or dry cloth. Roll the towel up around the potatoes and onion and squeeze to remove any excess moisture. This step will help keep the latkes crispy while you fry them. Put the potato and onion in a bowl and add the flour, egg, and a little bit of salt. Mix together. Heat the vegetable oil in a frying pan or skillet over medium-high heat. Place spoonfuls (about 2 tablespoons) of the batter into the hot oil and push them down to form flat pancakes. Fry for a few minutes on each side, until golden brown. Remove from the oil with a slotted spoon and place the latkes on a rack with paper towels underneath so any extra oil can drip off. Sprinkle them with salt to taste. If you need to keep the latkes warm, place them in a warm oven while you finish making the rest of the batch. Serve with sour cream and applesauce.