1 kilo potatoes
1/2 cup flour
1 medium onion
seasoning to taste (parsley, salt, pepper)
oil for deep frying
Peel potatoes, and grate finely. If you are the sort of cook who
has squares of cheesecloth, put the gratings in a square of
cheesecloth and allow to drain. Otherwise, put in a sieve of some
sort to drain for half an hour. If you don't do this the latkes
will burn before they cook inside.
Mince the onion finely, add to the gratings in a large bowl.
Beat the flour and seasonings in with the eggs, and add to the
grated potato. Mix well.
Heat oil until a drop of the mixture will fall to the bottom of
the pan, rise, and then start sizzling.
Spoon in the mixture to make individual pancakes. Leave until golden
brown on one side, then turn, allow to cook, remove and drain. If
they do not taste fully cooked, lower the heat of the oil.
If you like doughier latkes, increase the amount of flour used.
Note: Some people have apple sauce with their latkes.