- 2 lbs baking potatoes
- 1 medium onion
- 1 large egg beaten
- 3-4 tbls flour or matzah meal
- Salt and pepper to taste
- Olive oil
Peel the potatoes and put them in cold water. Using a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer to squeeze out water. Mix the potato and onion with the flour. Add the egg and salt and pepper. Heat a griddle and drop 2 to 3 tbls of the potato mixture into the pan. After a few seconds, flatten the mound with the back of spatula. Fry for a few minutes until golden. Flip the latke over and brown the other side. Remove to paper towels to drain. Serve immediately or keep warm (and crispy) in a 250 degree oven. Serve with Applesauce or Sour Cream.
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