- 4 baking potatoes
- 1 large yellow onion, peeled and grated
- 1 Tbsp. fresh lemon juice
- 4 extra-large eggs
- 3 Tbsp. unbleached all-purpose flour
- Pinch of baking soda
- 1 tsp. salt
- Freshly ground black pepper to taste
- Vegetable oil, for frying
Grate the potatoes, using a food processor or fine shredder. Immediately transfer the potatoes to a large bowl and add the onion, lemon juice, eggs, flour, baking soda and salt and pepper. Mix well.
Heat 1/8 inch of oil in a nonstick skillet over medium heat. Pour the batter into the hot oil with a large spoon and flatten with the back of the spoon to make 4-inch latkes. Cook on one side until golden brown, 3 to 5 minutes; then turn and cook on the other side, about 2 minutes. (Turn only once). Drain well on paper towels and serve immediately, plain or with topping.
Makes 1 doz. or 4 servings.
From The 30-Minute Kosher Cook by Judy Zeidler.