Potato Latkes

From My Carolina Kitchen

3 teaspoons neutral tasting oil, such as canola

2 lbs. russet potatoes, peeled

¾ cup finely chopped red onion (1 medium)

¼ cup all-purpose white flour

1 teaspoon kosher salt

¼ teaspoons freshly ground black pepper

1 large egg, lightly beaten

1 large egg white, lightly beaten

Set oven racks at middle and lower positions. Preheat the oven to 450 degrees F. Prepare 2 baking sheets by brushing each sheet with 1 teaspoon of the oil.

Using a shredding blade of a food processor or a hand grater, grate the potatoes. Place in a large bowl and add the onions, flour, salt, and pepper. Toss with clean hands to mix well. Add the egg, egg white, and the remaining 1 teaspoon oil, and toss again to mix.

Drop rounded tablespoonfuls of the potato mixture onto the prepared baking sheets and press lightly to form cakes. Bake for 10 minutes, or until golden brown on the bottom. Turn the latkes over, switch the position of the baking sheets, and bake for about 5 minutes longer, or until golden brown.

Transfer the latkes to a platter, arranging brown side up, and serve. Makes about 24 latkes. Top as desired, or serve plain. Latkes may be prepared ahead and stored, covered, in the refrigerator overnight. Reheat in the oven at 350 degrees F for 10 minutes.

Adapted from Eating Well