Potato Latkes

• One 32-ounce bottle safflower or canola oil
• 10 pounds potatoes (we use a mix of Russet and Yukon Gold)
• 2 onions
• 6 eggs, lightly beaten
• 1 tablespoon salt or to taste
• 1/4 cup flour or matzo meal

1. Heat two large frying pans over medium heat. Add oil to a depth of 1/4 inch. Let the oil heat over low heat as you make the latkes.
2. Wash and scrub the potatoes if you want to keep the skins on, or peel them. Grate the potatoes. This is easiest to do in a food processor, but can also be done with a hand grater. Grate the onions, and mix with the potatoes in a large bowl. In a separate bowl lightly beat the eggs and salt. Add to the potatoes and mix thoroughly. Sprinkle the flour over the mixture and mix in.
3. Turn the heat under the oil to medium. The oil is ready when a bit of potato dropped in it sizzles. Use a 1/3-cup measuring cup to scoop up the batter. Drop it into the hot oil and flatten with the back of a spatula.
4. Cook the latkes until golden brown on one side, about 4 to 5 minutes, then flip over and cook the second side until golden, another 3 to 4 minutes. When ready, remove to a plate covered with a layer of paper towels to absorb the oil. Serve immediately or keep warm in a low oven (200u0b0F) until ready to serve.
5. Serve with bowls of sour cream (or plain yogurt) and applesauce.
6. Makes 60 3 inch latkes

safflower, potatoes, onions, eggs, salt, flour

Taken from www.epicurious.com/recipes/member/views/potato-latkes-50112291 (may not work)