Ingredients
6 large baking potatoes, peeled and shredded
1/2 onion, sliced into thin strips (optional)
1/4 tsp garlic powder
2 eggs
1/2 of veg. oil (or enough to have about 1/2 to 3/4 inch of oil at the bottom of the pan.
salt and pepper to taste
1/2 onion, sliced into thin strips (optional)
1/4 tsp garlic powder
2 eggs
1/2 of veg. oil (or enough to have about 1/2 to 3/4 inch of oil at the bottom of the pan.
salt and pepper to taste
Directions
Peel and shred the potatoes. This is where a salad shooter pro would come in handy, but if not a good old cheese grater using the largest holes works fine as well.
In a large, deep skillet, heat oil on medium heat until just hot enough so that when water is flicked into the pan it pops and sizzles. It is important in this recipe to make sure the oil does not get too hot, or you may burn the latkes.
Combine all the ingredients in a large bowl. Using a large wooden spoon, scoop out a small amount of the potato mixture and place it in the oil. Flatten it out into a round patty. Wait a minute for the oil to heat up again and place another spoonful in the oil. Repeat as many times as necessary for the pan to become full.
The latkes will take about 3 minutes per side to cook, or until they are golden brown.
* To keep latkes warm and crisp, line a lipped baking sheet with tinfoil and place a gridded baking rack on top. Place the latkes on the baking rack and place them in a oven warmed to 200 degrees.
Things I'll try next time
* Instead of using onions, I used onion powder because Aaron hates onion. I also omitted the garlic, but will also try it next time.
In a large, deep skillet, heat oil on medium heat until just hot enough so that when water is flicked into the pan it pops and sizzles. It is important in this recipe to make sure the oil does not get too hot, or you may burn the latkes.
Combine all the ingredients in a large bowl. Using a large wooden spoon, scoop out a small amount of the potato mixture and place it in the oil. Flatten it out into a round patty. Wait a minute for the oil to heat up again and place another spoonful in the oil. Repeat as many times as necessary for the pan to become full.
The latkes will take about 3 minutes per side to cook, or until they are golden brown.
* To keep latkes warm and crisp, line a lipped baking sheet with tinfoil and place a gridded baking rack on top. Place the latkes on the baking rack and place them in a oven warmed to 200 degrees.
Things I'll try next time
* Instead of using onions, I used onion powder because Aaron hates onion. I also omitted the garlic, but will also try it next time.
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