1 potato per person. 2 potatoes for professional latke consumers. (Henry Lebedinsky uses a blend of Yukon Gold and Russet taters.)
1 onion (optional)
1 large egg per 4-5 potatoes
Salt and pepper to taste.
Oil for deep frying
Peel and grate potatoes and onions. Be sure to squeeze out as much water as possible. Put grated potatoes into large bowl. Add egg, salt, and pepper.
Heat oil in deep pan or fryer. Shape latkes into patties and deep fry until golden brown. Cool on paper towels to absorb the oil. Serve with applesauce.
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