Potato Latkes

Ingredients

• 20 servings accompaniment: cream sour
• 3 large eggs lightly beaten
• 0.3 cup flour all-purpose
• 2 teaspoons juice of lemon fresh
• 1 medium onion 
• 3 pound russet potatoes (baking) ( 6)
• 1 cup vegetable oil for frying

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• colander

Directions

1. Cut onion lengthwise to fit feed tube of a food processor, then grate with medium shredding disk.
2. Transfer to a large bowl (do not clean processor).
3. Peel potatoes and put in a bowl of cold water.
4. Cut potatoes lengthwise to fit feed tube, then grate and add to onions. Toss with lemon juice, then with flour, 2 teaspoons salt, and 1 teaspoon pepper.
5. Add eggs and stir to coat.
6. Transfer to a colander set over a bowl (potatoes will release juices).
7. Preheat oven to 200°F. 3
8. Heat 1/4 inch oil to 360°F in a 12-inch heavy skillet over medium heat. Using a 1/4-cup measure, scoop 4 or 5 mounds of potato mixture into skillet. Flatten with a fork to form 3 1/2-to 4-inch pancakes. Cook until golden brown, 2 1/2 to 3 minutes per side.
9. Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes.
10. Cooked latkes can be frozen on a baking sheet, then transferred to a sealable bag or container and frozen up to 2 weeks. Reheat in a 450°F oven (about 5 minutes).