Instructions:

Potato Latkes

4 cups (3) russet potatoes, peeled, and grated coarse
1 large egg, beaten
2 tbsp. all-purpose flour
1 teaspoon salt
1/2 teaspoon ground white pepper
Vegetable oil (for frying)


Grate the potatoes into a large bowl, by handfuls squeeze out water.
Add beaten egg, flour, salt and pepper.

In a large skillet, heat 1/4 inch of oil over medium high heat until hot but not smoking. Add 2 wedges onions, drop heaping tablespoonsful of the potato mixture into the oil. Cook for 5-6 to 7 minutes, turning once, until the pancakes are golden and crisp on both sides. Drain on paper towels. (Repeat)

Serve right away or keep warm in a 200 degree F oven.