Some of my favorite variations include: substitute 1 pound of potatoes with 1 pound of sweet potatoes; grate 2 unpeeled Gala apples with the potatoes and add a pinch of cinnamon to the batter; replace 1 pound of potatoes with 8 ounces zucchini and 8 ounces carrots for very pretty and equally tasty latkes.
2 pounds russet potatoes, peeled
1 medium onion (about 3 inches in diameter), peeled
1 teaspoon salt
1/3 cup flour
10 tablespoons vegetable oil, divided
1. Cut the potatoes and onion lengthwise in pieces that fit through the chute of the food processor. Using the shredding blade, grate the vegetables together.
2. Beat the eggs lightly with a fork in a large bowl. Add the shredded vegetables, salt and flour and toss well.
3. Heat 2 tablespoons of oil in large nonstick skillet over medium heat. Use a 1/3-cup measure to scoop shredded potato mixture into 5 patties in pan, spreading each to about 3 inches in diameter. Cook until golden brown on undersides, about 3 to 4 minutes; turn and cook until again golden brown, about another 3 minutes. Repeat, adding no more than 2 tablespoons of oil for each batch, until all the potato mixture is cooked.
Makes 8 servings (24 latkes).
Nutritional analysis per serving (3 latkes): 277 calories, 4 g protein, 24 g carbohydrates, 2 g fiber, 19 g fat, 2 g saturated fat, 334 mg sodium