- Dad's Potato Latke's
- 1 pound potatoes
- 1 finely chopped onion
- 2 large eggs separated and beaten well
- 1/2 teaspoon salt
- 1/2 cup oil
- Accompaniments: sour cream and applesauce
Peel potatoes and finely grate with the use of a Cuisinart or food processor.
Peel and finely grate onion.
Squeeze all excess water from potato/onion mixture.
Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible.
Separate eggs and beat whites and yokes separately. When beaten well, combine whites and yokes.
Transfer potato mixture to a bowl and stir in egg and salt.
Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 6 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into rounds. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed.