Potato Latkes
- 1 medium onion
- 3 pound russet (baking) potatoes (about 6)
- 2 teaspoons fresh lemon juice
- 1/3 cup all-purpose flour
- 3 large eggs, lightly beaten
- About 1 cup vegetable oil for frying
- Accompaniment: sour cream
- Equipment: a deep-fat thermometer
- Cut onion lengthwise to fit feed tube of a food processor, then grate with medium shredding disk. Transfer to a large bowl (do not clean processor).
- Peel potatoes and put in a bowl of cold water. Cut potatoes lengthwise to fit feed tube, then grate and add to onions. Toss with lemon juice, then with flour, 2 teaspoons salt, and 1 teaspoon pepper. Add eggs and stir to coat. Transfer to a colander set over a bowl (potatoes will release juices).
- Preheat oven to 200u0b0F. 3Heat 1/4 inch oil to 360u0b0F in a 12-inch heavy skillet over medium heat. Using a 1/4-cup measure, scoop 4 or 5 mounds of potato mixture into skillet. Flatten with a fork to form 3 1/2-to 4-inch pancakes. Cook until golden brown, 2 1/2 to 3 minutes per side. Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes.
onion, russet, lemon juice, flour, eggs, vegetable oil, accompaniment, thermometer
Taken from www.epicurious.com/recipes/food/views/potato-latkes-350905 (may not work)