Nana’s latkes

  • 4 good size russet potatoes peeled
  • 2 onions
  • 2 eggs
  • 1 teaspoon Salt
  • 3/4 cup flour or matzo meal approx

Grate potatoes and onions (alternate so that the onion keeps the potato from getting brown). Transfer the grated potato and onion to a clean cloth towel and squeeze for all you’re worth to get as much liquid as possible out.  Mix with the eggs, salt and flour.

Fry in skillet over medium heat. Test the oil for temperature by dropping a tiny piece of potato into it. It needs to sizzle right away or the latkes will be soggy. Fry them until they are good and brown flipping once. Drain on paper towels. Serve as soon as possible with apple sauce, sour cream and if you want to go multi-culti with tomatillo salsa.

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