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Brought to you by: Allison G., Julian Middle School
U.S. to Metric and Metric to U.S.
3 teaspoons vegetable oil, preferably canola
2 pounds russet(Idaho) potatoes 4-5) peeled
3/4 cup finely chopped red onions
1/4 cup all purpose white flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Set the racks at the middle and lower positions.
Preheat oven to 450 degrees
Prepare 2 (dark) baking sheets by each one with 1 teaspoon of oil
Place in a large bowl and add onions, flour, salt and pepper and toss.
Add eggs and oil
Drop rounded tablespoonfuls of potato onto the baking sheets.
(You may also fry in heated cast iron frying pan)
Turn and bake for 5 minutes longer.Bake until browned on bottom.
Latkes may be prepared ahead and stored, covered, in the refrigerator. Preheat to 350 degrees for 10 minutes.
Serve warm with sour cream or applesauce according to preference.
Makes about 24 latkes.
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