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Potato latkes
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| 5 to 6 Medium | to large red-skinned potatoes unpeeled |
| 1 small | to medium onion finely grated |
| 4 | eggs |
| 1 tablespoon | flour, ( you can add more once you start to mix ingredients) |
| 1 teaspoon | salt or to taste |
| 1/4 teaspoon | pepper |
Place potatoes in medium saucepan cover with water. Bring to a boil. Shut off heat and put timer on for 10 minutes covered.
Remove from stove and cover with cold water. Drain immediately then cover again with cold water. Let sit 5 minutes. Remove and pat dry.
Shred using hand shredder or food processor. (potatoes should be slightly soft.
In large bowl, blend shredded potatoes, grated onion, eggs and flour. Extra flour may be added to desired consistency.
You can use an electric frying pan or on the stove top in frying pan.
Drop by spoonful (can use teaspoon or tablespoon depending on how large you want them). Fry in vegetable oil till brown. Use tongs to turn them over. Place on paper towels when brown.
Can be heated in
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