2 lbs medium yellow potatoes (6-7 potatoes)
¼ cup all purpose flour
¼ teaspoon baking powder
1½ cup vegetable oil
Salt & Pepper
½ cup applesauce
½ cup sour cream
Thoroughly wash potatoes.
Line a large colander with multiple sheets of paper towel extending up the sides and out of the bowl.
Cut potatoes and onion into quarters.
Using a food processor, shred potatoes with skin on.
Transfer shredded potatoes to the bowl. Cover with paper towel. Let rest for 15 minutes.
Using a food processor, shred onion (no need to wash between potatoes and onion).
In a large frying pan over medium-high heat, warm oil.
In a large bowl, whisk eggs. Add onion and mix well. Gradually incorporate flour and baking powder. Add Salt & Pepper to taste being generous with the salt.
Press out as much liquid from the shredded potatoes as possible. Transfer to egg mix being careful to keep out the paper towel.
Preheat oven to 250 degrees F.
Take approximately ¼ cup of potato mix and form a loose ball. Carefully place ball in oil. Repeat 3 times. After frying for 2 minutes, using a spatula, lightly flatten balls to a ½ inch pancake. Fry for 2 minutes. Flip potatoes. Fry for 4 minutes.
Remove from oil, draining off as much as possible in the pan. Transfer to a baking sheet lined with paper towel to absorb excess oil.
Place fried potatoes in oven to keep warm.
Repeat until finished.
Serve with applesauce and/or sour cream. We actually love both together on one latke.
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