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Latkes
by Dare Steele, Victoria
Serves six, makes a nice appetizer too.
- 5 russet potatoes
- 1 small onion
- 3 eggs
- 4 tblsp flour
- salt and pepper to taste
- oil
- Grate onion and potato and squeeze excess moisture out of them.
- Place in mixing bowl and add beaten eggs, flour ,salt and pepper.
- Refrigerate at least an hour.
- Heat oil until really hot.
- Drop filling with a spoon and fry both sides until a deep golden brown color [at least 2 minutes per side].
- Keep warm in oven.
- Serve with applesauce and sour cream.
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