POTATO LATKES

1 MEDIUM ONION
 3 LBS. RUSSET (BAKING POTATOES) ABOUT 6
2 TBS. LEMON JUICE
1/3 CUP ALL PURPOSE FLOUR
3  LARGE EGGS, LIGHTLY BEATEN
ABOUT 1 CUP VEG. OIL FOR FRYING


PREHEAT OVEN TO 200 DEGREES.

CUT ONION LENGTHWISE TO FIT FEEDTUBE OF A FOOD PROCESSOR, THEN GRATE WITH MEDIUM SHREDDING DISK. TRANSFER TO A LARGE BOWL (DO NOT CLEAN FOOD PROCESSOR)  PEEL POTATOES AND PUT IN A BOWL OF COLD WATER.  CUT POTATOES LENGTHWISE TO FIT FEED TUBE, THEN GRATE AND ADD TO ONIONS. TOSS WITH LEMON JUICE, THEN WITH FLOUR, 2 TSP. SALT, AND 1 TSP. PEPPER.  ADD EGGS AND STIR TO COAT. TRANSFER TO A COLANDER AND SET OVER A BOWL (POTATOES WILL RELEASE JUICES)

HEAT 1/4 INCH OIL TO 360 DEGREES IN A 12 IN. 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  PANCAKES. COOK UNTIL GOLDEN BROWN 2 1/2 TO 3 MINUTES ON EACH SIDE. TRANSFER TO A PAPER TOWEL LINED BAKING SHEET AN KEEP WARM IN THE  OVEN WHILE MAKING MORE LATKES.

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 DEGREE OVEN ABOUT 5 MINUTES.


GEORGIA CHASE, Key West FL