7
50

Ingredients

  • 5 russet potatoes (scrubbed and peeled)
  • 1/4 white onion (large, peeled)
  • 2 large eggs (beaten)
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup oil (for frying)

Directions

  1. Place the slicing disc into the prep bowl of the KitchenAid® Pro Line® 16 cup Food Processor and set it to the 5 notch from the left. Use the medium food pusher to slice the onion. Remove the slicing disc and prep bowl and place the onion into a large bowl. Set aside.
  2. Place the 4 mm shredding disc into the work bowl and use the medium food pusher to shred the potatoes. Place the shredded potatoes into a large bowl and cover them with water. Soak for 15 minutes and dry thoroughly on a large kitchen towel.
  3. Add the potatoes to the onions and toss. Add in the eggs, flour, salt, and pepper and mix well with clean hands.
  4. Heat the oil in a large sauté pan to 375 degrees. For each latke, place 1/4 cup of the potato mixture into the pan and flatten it slightly. Fry for 5-7 minutes on each side or until the potatoes are very brown and crispy. Place cooked latkes onto a large platter or plate lined with paper towel to absorb the oil. Serve latkes with sour cream or applesauce.
  5. Tip: If you do not have a thermometer, test the oil heat by placing a piece of potato mixture into the pan. If the oil around it bubbles it is ready.
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