Classic Potato Latkes
- 2 eggs (beaten)
- 4 medium russet potatoes (about 8 ounces each peeled and sshredded)
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- vegetable oil for frying
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In a large bowl combine the eggs, flour, onion, salt, and pepper, stirring to blend.
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Using your hands, squeeze out as much liquid as you can from the potatoes. Then add the shredded potatoes to the egg mixture, mixing well. In a large frying pan, heat some of the oil over medium-high heat.
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Spoon the batter by quarter-cupfuls onto the skillet, flattening them slightly.
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Fry until the bottoms are nicely browned-between 3 and 5 minutes; flip the pancakes and cook for about 3 minutes longer.
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Repeat for the remaining pancakes, adding oil to the pan as needed. Drain on paper towels and serve immediately with sour cream or applesauce.
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Makes about 12 pancakes; you can use less batter for each pancake and make smaller latkes!