Recipe courtesy Edna Belle Kalson.
5 pounds of potatoes — russet, sweet or yams 2 large onions 5 or 6 eggs 2 teaspoons baking soda 1 cup flour 1 tablespoon salt Pepper to taste Vegetable oil for frying Sour cream and applesauce for topping
Peel and grate the potatoes with a hand grater or the grating blade of a food processor. Plunge them into cold water, place in a colander and press out the liquid. Leave to drain.
Peel and grate the onions. Combine with potatoes, and place in batches in the bowl of the food processor fitted with the steel blade. Pulse two or three times for a rough consistency.
Beat the eggs, then add to mixture. Add baking soda, flour, salt and pepper. Mix well.
In a skillet or griddle, heat as much oil as you like — more oil means crispier latkes — until a flick of water from your finger splatters and sizzles on the oil. Drop batter into the skillet by the tablespoonful, fry over medium heat to a crispy brown on the bottom, flip and repeat. Drain on paper towels, then serve piping hot with sour cream and apple sauce.
Makes about 50 latkes.
Note: Leftover latkes will hold for several days, and can be heated the next day in the oven or toaster oven. Avoid the microwave, which makes them soggy.
Per serving: 108 calories; 7 g fat (1 g saturated fat; 58 percent calories from fat); 12 g carbohydrates; 25 mg cholesterol; 201 mg sodium; 2 g protein; 1 g fiber.
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