Potato latkes with fresh sour cream and homemade apple sauce brings back wonderful childhood memories!
2 lbs butter/yellow potatoes, peeled
3/4 cup chopped scallions
3 large eggs, beaten
2 tablespoons all purpose flour OR matzo meal
1.5 teaspoons kosher salt
1 teaspoon garlic powder
vegetable oil for frying
In a food processor, using the medium/large shred option, shred potatoes. Place shredded potatoes in large bowl. Cover shredded potatoes with cold water. Allow potatoes to sit for at least five minutes.
Pour shredded potatoes into a colander to drain starchy water off.
By the cup full, place shredded potatoes onto thin kitchen towel or several layers of paper towels. Squeeze potatoes in towel to release remaining liquid. Transfer “dry” potatoes into another large bowl. Repeat until all potatoes are “dry”.
To shredded potatoes add all remaining ingredients except for vegetable oil. Mix potato mixture thoroughly.
In large pan/skillet bring vegetable oil to medium high temperature (hot not smokey). Spoon potato mixture into the pan/skillet making 4 latkes per batch (about 4 tablespoons per latke). Flatten latkes using back of spoon. Fry until slightly golden brown on one side (approximately 4 minutes). Flip/turn latkes over and fry an additional 4-5 minutes.
Transfer to paper towel lined baking sheet.
Add more oil to pan/skillet as needed.
Keep latkes warm in oven on low heat until ready to serve.
Serve with sour cream and chunky apple sauce; top with syrup when eating for breakfast. I typically also serve with thin pork chops.