2.5 pounds russet potatoes, peeled
3 eggs or 1 egg and 2 whites, beaten
1 white onion, grated or chopped finely
Quarter cup flour, toasted bread crumbs, or cracker crumbs
Salt and fresh pepper
3 Tablespoons clarified butter, vegetable oil, or a mixture

Coarsely grate peeled potatoes into a bowl of water. When ready to cook drain the potatoes and squeeze out excess water with a towel. Add them back to the dry bowl with eggs, onion, flour, 2 teaspoons of salt, and pepper to taste. Mix into a batter.

Preheat the oven to 200. Heat a heavy skillet on medium-high heat with a film of butter/oil. When hot, drop in large spoonfuls of batter and cook over medium heat until browned, about 6 minutes. Turn over and cook until browned on the second side. Put the finished latkes on a plate in the warm oven while you prepare the rest. Serve with sour cream and apple sauce.


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