This is my mothers’ recipe which I am so grateful to have watched and helped her make on so many happy occasions. It is not humanly possible to eat just one.
Shirley’s Classic Potato Latkes
Makes about 20
2 1/2 pounds russet potatoes (3 to 4 large) (1 large russet potato = about 11 ounces) Peeled and cover them whole in cold water until ready.
1 medium onion, peeled
2 -3 eggs
3-4 tablespoons unseasoned bread crumbs
1 Tablespoon Kosher salt
1/2 teaspoon ground pepper
Grapeseed or canola oil for frying.
In a food processor, pulse half the potatoes with the metal blade for about 20 seconds. Just enough so they are chopped but not pulverized. Remove these potatoes to a large bowl. Switch to the shredding disk of the food processor and shred the onion and remaining potatoes. A hand grater will work also. Add this mix to the pulsed potatoes and by the handful, squeeze out the liquid over the sink. Return the mixture to the bowl. The onions will help keep the potatoes from turning brown or if necessary, a tablespoon of lemon juice sprinkled on top will help as well.
Beat in 2 eggs then add the bread crumbs, salt and pepper. If it seems a bit dry, add another egg. If it seems a bit too wet, add another tablespoon of bread crumbs.
Heat 1/4 inch oil in a large non-stick sauté pan over medium-high heat. Drop batter by spoonfuls into the hot fat, leaving enough space around to flip them over. Let one side turn golden brown about 4 minutes on each side or until a lovely deep golden brown. They are ready when the second side is golden brown as well, another three or four minutes.
Serve with applesauce and sour cream or creme fraiche. Die and go to heaven.