My family loves these, & while we aren’t Jewish, since the calendar has lots of Jewish holidays, we use these holidays as excuses to enjoy these delicious potato pancakes.
In essence, these are similar to large hash browns, except – tastier. Especially when topped with sour cream & applesauce – the traditional way to eat them.
5 lbs. russet potatoes (approx. 8) peeled, & grated – (cover with water while grating to slow down oxidation)
2 medium onions, grated
4 beaten eggs
1/4 – 1/2 c. flour
2 t. salt
Oil for frying
Remove potatoes from water & squeeze them to remove as much water as possible. If desired, place between paper towels & squeeze to remove water.
In a large bowl, mix potatoes & onions.
Heat oil in a frying pan or electric frying pan.
Add eggs, flour, & salt to the potato mixture, & mix thoroughly with hands.
When oil is hot enough for frying, place 1/3 c. mixture into hot oil. Spread potatoes out so that it has a uniform thickness.
Fry for approx. 5 minutes, or until golden brown & crispy, then flip & repeat.
Remove from oil & drain on paper towels.
These are traditionally served with sour cream & applesauce.