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Traditional Potato Latkes 2

Quick Specs
Makes: 8 servings

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12 large potatoes, grated
3 medium onions, grated
4 eggs, beaten lightly
5 tbs. flour
3 tsp. salt
1 tsp. pepper
oil for deep frying


1) After grating the potatoes and onions, try to remove as much water as possible by placing the mixture into a clean tea towel and squeezing the liquid out. Put the drained shavings into a bowl and mix together by hand.

2) In a heavy skillet, heat a 3/4" deep layer of oil until it begins to sizzle. Form individual pancakes by hand and carefully slide them into the pan with a slotted spatula. Keep in mind that the oil is very hot and may pop out.

Fill the skillet with pancakes, but leave some room between each. Brown on both sides. Remove from the pancakes from the skillet and place them on a layer of paper towels to drain off the excess oil. Serve immediately for best taste. For extra flavor, serve with applesauce, sour cream, or sprinkled with granulated sugar.


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