Potato Latkas - potatoes

Method

• Shred potatoes alternately with the onion to keep the potatoes from turning brown.
• Or shred the potatoes and onion together in a food processor fitted with the shredding blade.
• Transfer to a large bowl and mix in eggs, salt and flour.
• Let rest for 5 to 10 minutes so the potatoes can absorb some of the moisture.
• If the mixture is very wet, add 1 tablespoon more flour.
• Some liquid may pool in the bottom of the bowl.
• In a large skillet over medium-high heat, heat 1/4 inch of oil until very hot.
• Spoon tablespoonfuls of potato mixture into the hot oil.
• Fry until well-browned and crisp around the edges.
• Turn latkas over and continue frying until the bottom is also well-browned and is cooked through.
• Drain on paper towels.
• Serve warm with applesauce or sour cream.
• Makes about 25 three-inch latkas.