Latkes IV And the Latke Quest Continues... Ingredients 3 pounds russet potatoes 1 large onion 4 eggs 3 Tbsp all purpose flour salt and pepper vegetable oil Hot Potato! Peel potatoes if desired (good idea if the skins are very thick.) Grate using a medium grater, and squeeze as much liquid as you can from the shreds, using hands or by rolling in a towel. Grate the onion, and put potatoes and onion in a bowl and mix well. Add eggs, mix well again. Add flour, mix well yet again. Add salt and pepper, and...mix well. Heat 1/4 inch of oil in a frying pan until it's very hot, and not quite smoking. Shape the potato mixture into patties with your hands. If it seems very wet, squeeze out the excess moisture. Drop into hot oil, flatten if necessary, and do not cover. WHen they become brown and crispy at the edges, flip. Cook 2-3 minutes more until the rest becomes golden brown. Remove and drain on paper towels. Serve with applesauce or sour cream. Notes and Hints and Stuff Make These Ahead Of Time You can freeze these on a cookie sheet and then put in freezer bags. To reheat, transfer frozen to a cookie sheet and bake at 375 until crisp and hot, about 8 minutes per side. If you are reheating from room temperature or refrigerator, reduce to 5 minutes per side.