Paul Shire’s potato latke recipe



2 1/2 lbs. yukon gold potatoes

1 large sweet onion

1/4 cup panko breadcrumbs

2 eggs, beaten

1 tablespoon flour

peanut oil to fry



Peel and grate potatoes and place in bowl of cold water to prevent browning.

Grate onion and set aside.

Put potato in cheesecloth and squeeze dry.

Place in a mixing bowl and add panko, eggs, flour, salt and pepper to taste.

Heat oil in skillet to 360 degrees.

Scoop one latke at a time, squeezing dry before placing in hot oil.

Fry until golden brown, flipping half way through.

Place on paper towel to remove excess oil.

Transfer to plate and serve with sour cream or apple sauce.