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Potato Latkes

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Potato Latkes

  • 32 Oz Canola Oil
  • 10 pounds potatoes (Yukon gold, or Russet), peeled and shredded
  • 2 onions chopped
  • 6 eggs, beaten
  • 1 tablespoon salt
  • 1/4 cup flour or matzo meal

1. Mix all ingredients together in a bowl.
2. Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking.
3. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork.
4. 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.
5. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed.