Golden latkes that are great for breakfast, brunch or a dinner side.
8 large russet potatoes, scrubbed clean
2 cooking onions, finely chopped
3 eggs, beaten
1/3 cup flour (or matzo meal)
Salt and pepper to taste (be generous)
Vegetable oil (for frying)
Appleasuce, sour cream or Greek yogurt, or garnish
Using a food processor or box grater, grate the potatoes (no need to peel them). Using a clean tea towel or cheesecloth, squeeze out potato liquid, getting the shreds as dry as possible. Add potatoes to a very large bowl, and mix together with chopped onion, egg, flour, salt and pepper.
In a large cast-iron skillet (or other heavy bottomed skillet), heat a half-inch of oil over moderate heat. Add heaped tablespoons of latke mixture, frying four or five at a time, for about three minutes on each side (smoosh them down with the spatula a bit), or until golden brown. Add more oil as needed.
Drain on paper towels and serve immediately, or cook ahead and reheat when guests arrive. Don’t forget the applesauce!
Watch The Marilyn Denis ShowDaily at 10am ET on CTV