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Kate's Supercrispy Potato Latkes

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  • Servings: makes about 9 latkes

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  • 2 pounds baking potatoes—peeled, halved and sliced on a turning slicer or shredded
  • 1 medium onion, coarsely grated
  • 6 tablespoons all-purpose flour
  • 2 large eggs, beaten
  • Salt and freshly ground pepper
  • 1/2 cup vegetable oil


  1. In a bowl, mix the potatoes, onion, flour and eggs; season well with salt and pepper. In a skillet, heat 1/4 cup of the oil until shimmering. Drop about 1/2 cup of the latke mixture into the skillet and spread it slightly. Repeat to make 2 more latkes. Cook over moderately high heat until browned on the bottom, about 7 minutes. Turn and cook until browned, about 4 minutes. Transfer to a paper towel. Make 6 more latkes, using the remaining oil and potato mixture. Season with salt and pepper and serve hot

Contributed By Photo © Hector Sanchez Published December 2004

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