(by Barbara Ballinger)
4 large Idaho baking potatoes
2 eggs
1/4 - 1/3 onion, grated finely
salt and pepper to taste
4 t. vegetable oil, plus additional for frying
applesauce for serving
Grate potatoes into a strainer.
Grate onion into a separate bowl while letting potatoes drain.
Combine potatoes and onion, and mix in with eggs.
Add oil, salt and pepper.
Coat a large frying pan with oil, and place over medium-to-high heat.
Use a tablespoon to portion out each latke into the pan.
Watch carefully and flip when nicely browned and crisp.
Cook on the other side to crispness, too; don’t overcook.
Drain on paper towel.
Serve while warm with applesauce.
(Read Miracles, the story that accompanies this recipe.)
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