Quick and Easy Potato Latkes
Makes 9 latkes
1 (30-ounce) bag unflavored, frozen shredded potatoes
1 cup finely diced Vidalia or Texas sweet onions
2 eggs, beaten (use as much as needed, mixture may not require 2 whole eggs)
salt to taste
1 teaspoon freshly ground white pepper
2 to 3 tablespoons flour or matzo meal
vegetable oil for frying
sour cream, for topping
Defrost grated potatoes in a medium-size bowl. Immediately add onion, eggs, salt, pepper and flour. Mixture should be thick and hold together when pressed.
Meanwhile, pour about 3/4 inch oil into a heavy-bottomed frying pan. Heat slowly until oil reaches approximately 375 degrees F. Line a baking sheet with multiple layers of paper towels and preheat oven to 250° F.
To check the temperature of the oil, make a test pancake. Be careful not to spatter oil. Place about 2 tablespoons of potato mixture in the palm of your hand and form into a 2-1/2 - to 3-inch-wide and 1/2- to 3/4-inch-thick pancake — similar to a hamburger patty — and place carefully into oil. The first side should be golden brown in about 3 minutes. Turn carefully and fry other side. If pancake browns faster than 3 minutes per side, reduce the oil's temperature. If pancake takes more than 3 minutes per side to brown, increase oil's temperature. Repeat with remaining potato mixture.
Place pancakes on paper towels. If not serving immediately, place pancakes on paper towel-lined pan and keep warm in a preheated oven for up to 1 hour. Serve with room temperature sour cream and applesauce.