Classic Potato Latkes

      Classic Potato Latkes: Recipe from Jewish Holiday Feasts by Louise Fiszer and Jeannette Ferrary
      Makes about 16
      • 1 1/2 pounds all-purpose potatoes, peeled
      • 1 medium onion, chopped and grated
      • 1/4 cup chopped parsley (optional)
      • 1 egg, lightly beaten
      • 3 tablespoons all-purpose flour
      • 1 teaspoon salt
      • 1/4 teaspoon ground pepper
      • 1/2 to 1 cup oil, for frying
      • Apple sauce, for serving
      • Sour cream, for serving

      1. Grate potatoes and squeeze out as much moisture as you can.
      2. Combine with onions, parsley, egg, flour, salt and pepper.
      3. Heat about 1/3 cup oil in a large frying pan over medium- high heat, until very hot.
      4. Drop about 2 teaspoons mixture into pan to form a pancake. Use the back of the spoon to flatten mixture so that each latke is about 3 inches in diameter.
      5. Fry until brown and crisp, about 4 minutes per side.
      6. Drain on paper towels and keep warm in a 250-degrees oven. This will have to be done in batches.
      7. Serve hot with apple sauce and/or sour cream.