Ingredients

• 2 large russet potatoes
• 1/2 onion
• 2 eggs
• 1/4 cup flour
• 1 teaspoon salt
• canola oil or vegetable oil

Instructions

1. Wash and cut the potatoes small enough to fit through the top of the food processor for shredding. DO NOT PEEL.

2. Add potato & onion to the food processor using the shredding blade, alternating between the two (the onion keeps the potatoes from browning).

3. Mix beaten eggs, flour and salt in a large mixing bowl. Add potatoes and onions and stir well.

4. Heat 2 tbsp oil over medium-high in skillet (use multiple skillets to speed up the time to cook).

5. Using a slotted spoon, scoop about 1/3-1/2 cup of potato mixture into spoon, allowing excess liquid to drain back into the bowl.

6. Drop potato mixture into hot oil in frying pan.

7. Flip over when bottom is browned, then smash down to flatten into a pancake.

8. Fry on 2nd side until brown.

9. Drain on paper towels and then transfer to a cookie sheet in a single layer.

10. Repeat until all of the latkas are done.

11. At this point, the latkas can be served immediately, frozen or refrigerated to be served within 24 hours.

12. NOTE: Reheat refrigerated latkas at 350 degrees for 20-30 minutes and frozen ones at 450 degrees for 7-10 minutes.