Ingredients
two turns of fresh ground pepper
1/4
cup of oil (vegetable is the standard but you can use peanut oil, or chicken or goose fat too)
Directions
1.
Peel and shred your potatoes with a food processor, your hand grater or, even easier, use a preshredded potato product.
2.
Onions next. You can use the same shredding plate on your processor or a super fine mince if you're doing it by hand.
3.
Add the salt and pepper and mix. The salt will draw a lot of moisture out of your potatoes.
4.
Squeeze out as much excess moisture as you can. Also, don't wash your fresh shredded potatos -we want all that good starch!
5.
Use a heavy frying pan or even better, that ol' cast iron skillet. heat 2 table spoons of the oil until you see the heat shimmer.
6.
Drop the drained potato and onion mix by the
7.
spoonfull into the hot oil. Your spooned mix should be about 1/4 cups worth and the latkes will flatten as they cook.
8.
Leave enough room to flip the pancakes. They take about 6 minutes per side. Cook until they brown then flip.
9.
Cook the latkes in batches, adding fresh oil each time and draining on paper towels once they finish.
10.
Yum! You can serve these with apple sauce or sourcream or both.
