This recipe is served at its best with a home made applesauce; include my secret ingredient, a couple of pears for taste!
- 1 1/2 pounds, Russet potatoes – peeled
- 2 tablespoons, butter
- 1 large, onion – minced
- 2 large, eggs – lightly beaten
- 2 tablespoons, flour
- salt and freshly ground pepper
- 1/4 cup, il Fustino Avocado Oil for frying
Preheat oven to 200 degrees
Hand grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl and twist cheesecloth into a pouch, squeezing out some moisture.
Let potatoes drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
To that starch add: onions, eggs, flour, salt and pepper.
Return potatoes to this mixture and toss to combine.
In a large skillet heat 1/4′′ of Avocado Oil over medium-high until hot.
Drop 2 heaping tablespoons of potato mixture and cook for 3 to 4 minutes per side, Latkes should be golden brown and crisp on both sides.
Eat immediately or keep warm in oven on baking sheet lined with paper towel.
Serve with applesauce and sour cream.