#2961 - Latkes

(by Shirley McNevich)

2 large russet potatoes (washed and peeled)
2 small onions (washed and peeled)
1/2 cup flour
2 beaten eggs
2 tsp. salt
1/2 tsp. fresh ground black pepper
canola oil for frying

After washing and peeling the potatoes and onions, grate them into the bowl (use the side of the grater that makes long strands). Use your hands to mix up the potato strands and onion strands. Scoop the potato/onion mixture into a sieve and press the mixture toward the bottom to remove as much liquid as possible (you may need to do this more than once to remove as much liquid as possible). In a separate bowl add the flour, beaten eggs, salt and pepper--stir with a whisk until mixed. Add the grated potatoes and grated onion mixture to the egg mixture--stir with a spoon until the potatoes and onions are well coated. In a skillet over medium heat add 2 TBSP canola oil. When oil is hot, drop teaspoonsfuls of the potato mixture into the hot oil, then use the back of a spoon to flatten each ball. Fry them until browned on the bottom, then flip them and fry the other sides until golden brown. Place them on paper towels to soak up any extra oil. Repeat. Once you've fried half of the potato mixture add more canola oil, heat the oil and continue frying the rest of the potato mixture. If you want them very crispy, use peanut oil instead of canola oil.