3 large potatoes (about 1 1/2 lbs/750 g)
2 eggs
Half small onion, finely chopped
2 tbsp (25 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/3 cup (75 mL) vegetable oil (approx.)
Finely grate potatoes into bowl. Mix in eggs, onion, flour, and salt and pepper to taste.
In skillet, heat 3 tbsp (45 mL) of the oil over high heat; working in batches, drop mixture by heaping spoonfuls into skillet and flatten with spoon. Cook, turning once, for 3 minutes per side or until golden brown. Transfer to paper towel–lined plate to drain. Add more oil between batches, as necessary to keep a thin layer in skillet. Latkes can be covered and stored in refrigerator for up to 8 hours before serving.
Transfer to baking sheet and bake in 350°F oven for 5 minutes or until crisp. Makes about 18 latkes.
