INGREDIENTS

INSTRUCTIONS

Peel the potatoes if the skin is coarse; otherwise, just clean them
well. Keep them in cold water until ready to prepare the latkes. 2.
Starting with the onions, alternately grate some of the onions on the
large holes of the grater and some of the potatoes on the smallest
holes. This will keep the potato mixture from blackening. Press out  as
much liquid as possible and reserve the starchy sediment at the  bottom
of the bowl. Return the sediment to the mixture.* 3. Blend  potatoes
with the eggs, flour, salt and white pepper. 4. Heat 1" of  oil in a
frying pan. Drop about 1 tbs of mixture for each latke into  the
skillet and fry, turning once. When golden and crisp on each  side,
drain on paper towels. Serve with yoghurt, sour cream, sugar,  or
applesauce. Serves, 8-10. Note: You can freeze potato latkes.  After
making them, place them on a cookie sheet, freeze, and remove  to a
plastic bag. When ready to serve, place in a 450F oven for  several
minutes.  *The steel blade of a food processor or the grating blade are
less  painful ways of grating the potatoes and the onions. The blade
makes  a smooth consistency and the grater a crunchy one.  Recipe By  
:  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 29.1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g