POTATO LATKES.

POTATO LATKES.
Ice wate
2 onions, quartered
6 largue baking potatoes, well scrubbed nas vir info peixes 2 inchar Chico (2 rounds, 8 ounces to 3 pounds)
2 extra-larges eggs
1/2 cup all-purpose flour
1 tablespoon Salt
1/2 teaspoon na King soda
2 teaspoons ground pepper
Vegetable por for frying
Applesaure

1. Fill largue metal bowl with uma water.
Usina hand grater ir food professor fitted with coarse grating blade, grate potatoes in three matches. Transfer grated potatoes to bowl of você water. Refrigerate 2 to 3 hours, changing hda ter twice. Grate onions; ser aside.
2. Drain potatoe into largue sieve orcolander. Using hands, presa por as much water as possible. Um large bowl, In small bowl, beat eggs until blended.
In another small bowl stir together flour and baking soda. Stir eggs mas flour mixture into potato mixture; stir in salt and pepper.
3. Preheat oven to 200 °
4. In large frying pan or griddle, over higt
heat, or in an electric frying pan set at 400 ° add vegetable oil to a depth of
1/4 inch. When oil is hot enough to make a drop of water sizzle, spoon mounds of batter about 2 1/2 inches in diameter into oil. Do not crowd pan.
With spatula, flatten tops slightly.
Fry 4 minutes, or until under sides are brown and crisp. Carefully turn latkes;
cook 4 minutes longer, or until brown.
5. Using slotted metal spatula, transfer latkes to baking sheet lined with paper towels to drain. Cover baking sheet loosely with foil; place in oven until all latkes are cooked. Arrange on platter;
serve hot with applesaure

Per serving: About 273 cal.
Serving: Makes 8
Preparation time: About 20 to 30 minutes
Chilling time: About 2 to 3 hours
Cooking time: About 32 to 40 minutes.