Ingredients
pounds Yukon Gold or baking potatoes
3-4
tbsp of flour or matzah meal
Directions
1.
1. Peel the potatoes and put them in cold water. Using a food processor (or a grater, if you are a gluten for punishment), coarsely grate the potatoes and onions.
2.
2. Place together in a fine-mesh strainer to squeeze out water.
3.
3. Mix the potato and onion with the flour.
4.
4. Add the egg and salt and pepper.
5.
5. Heat a griddle or non-stick pan with at least one-inch of vegetable oil.
6.
6. Drop around 2 tablespoons of the potato mixture into the pan. After a few seconds, flatten the mound with the back of spatula.
7.
7. Fry for a few minutes until golden. Flip the latke over and brown the other side.
8.
8. Remove to paper towels to drain.
9.
9. Serve immediately or keep warm (and crispy) in a 250 degree oven.
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