|Baking potatoes||2 1⁄2 Pound|
|Onions||2 Small, quartered|
|All purpose flour||3 Tablespoon|
|Vegetable oil||2 Tablespoon (For Cooking)|
|Sour cream/Applesauce||1 Tablespoon|
By hand, or in food processor using shredder blade, alternately shred onion quarters and potatoes.
Transfer to colander.
With hands, squeeze out as much moisture as possible, discarding liquid.
Transfer to large bowl.
Mix in eggs, flour, salt and pepper; let stand for 5 minutes.
Pour off any liquid.
In large skillet, heat 1/4 inch (5 mm) oil over high heat until hot but not smoking.
Add 1/4 cup (50 mL) mixture per latke, leaving about 1 inch (2.5 cm) between each; flatten slightly with back of spoon.
Fry for 3 minutes or until well browned and crisp around edges.
With slotted spatula, turn and fry for 2 to 3 minutes longer or until crisp and golden brown.
Transfer to paper towels; drain well.
Repeat with remaining mixture, removing any cooked bits from skillet and adding more oil as necessary.
(Latkes can be frozen for up to 2 weeks.
Partially thaw and reheat in 450°F/230°C oven for 5 to 8 minutes.)