1 tsp. lemon juice
4 russet potato
1/2 yellow onion
1 waxy potato
1 egg
salt
freshly ground pepper
about 5 tbsp instant masked potato flakes, butter flavor
peanut oil, for frying
sour cream & apple sauce for garnish.
I recommend using the grater attachment on a food processor to make quick work of this task. If using a food processor, add lemon juice to the bowl. If grating by hand, add lemon juice to the bowl that will contain your grated potatoes.
Peel and grate the potato, tossing occasionally to coat with the lemon juice. Reserve 2/3 of the grated potato mixture in a separate bowl to become the exterior coating.
Grate the onion. Combine the remaining 1/3 grated potato and grated onion in a medium pot. Add water to cover and bring to a boil. Remove from heat and strain to remove most of the water. Season with .05% salt and .005% pepper.
Peel and microplane the waxy potato into the bowl with the reserved 2/3s grated potato mixture. Pour the mixture into a large cheesecloth and ring as tightly as possible to remove as much water as you can. Return the mixture to a bowl.
Add 1 egg, .05% salt, .005% pepper and instant mashed potato flakes to the bowl and toss well to combine.
Heat 1" of peanut oil in a deep skillet to 400F.
While the oil is heating, assemble the latkes on a nonstick baking sheet. Grab a small handful of the uncooked potato mixture and press into a disk, one layer thick. Top with a tablespoon of the cooked potato and onion mixture, spread evenly. Finish with another later of the uncooked potato mixture.
Fry the latkes a few at a time, being sure not to overcrowd the pan. Flip once if necessary to ensure even browning on all sides. The latkes should cook for 2-3 minutes, or until dark and golden. It's critical that you keep the temperature of the oil at 400F before and during frying to ensure maximum browning - if necessary, momentarily remove the latkes to allow the oil temperature to come back to 400F.
Drain on paper towels, and serve alongside sour cream and applesauce.
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