Latkes (Potato Pancakes)
5 lb bag of russet type potatoes peeled and cut into chunks to fit in processor
2 or 3 onions depending on size –peeled and cut into chunks to fit in processor
sall & pepper
Equipement : food processor. Strainer, Two big bowls, Oil to fry in, Big skillets- we use 4 12 inch or bigger
Preheat oven to around 250 to keep batches warm
Line 6 cookie sheets with paper towel.
Process the potatoes about 1/3 of them well processed, no lumps
Strain them over a bowl pressing with a spatula to get lots of liquid out
Put strained potatoes in another bowl.
Repeat with second third
Put the last potatoes in the processor, add eggs, onions, lots of salt and pepper (well to taste but it’s a lot of potatoes.
Do not strain this batch, mix together with the strained potatoes.
Heat oil to medium high in skillet, sizzle, not smoke. Oil is like quarter of an inch, cover bottom of pan, not cover the potato pancakes. Spoon mixture into the oil in approx 3 inch flat circles fry till brown on one side, flip. Pay attention to oil temp they should sizzle not burn. Put on baking sheets and hold in oven. Make them all and then eat with sour cream and accompanied with applesauce.