4lb Potatoes (I use Russet)
3 shallots, diced
1/2 cup chopped scallions
3 cloves garlic, mashed
2 large eggs, beaten
2 tbs flour (optional)
Canola oil for frying
Sour cream for serving
Peel potatoes, place them in a bowl of cold water to prevent browning. Grate potatoes on largest grate (by hand or food processor)
Squeeze grated potatoes in a clean kitchen towel by placing a handful at a time in the towel and squeezing out the excess water in a bowl, place squeezed potatoes in a separate bowl until all the potatoes are squeezed.
Spoon off the foam off the top of the potato liquid. Pour off and discard the clear liquid. Save the thick potato starch on the bottom of the bowl and reserve it. Add the eggs, shallots, scallions, garlic, flour, 1 tbsp salt and 1/8 tsp white pepper to the starch, Add shredded potatoes, Stir to blend well.
In a large pan, heat 1tbsp of oil over medium-high heat until almost smoking. Spoon 1/4 batter into the pan and flatten with spatula making 3 to 4 latkes at a time. Fry 3 minutes on each side (turning only once!) until crisp and golden brown.
In order to keep prepared latkes warm while frying the next batch(es) line a baking sheet with paper towels and transfer this pan along with the prepared latkes into an oven preheated to 200F
Serve 2-3 latkes per person with a big dollop of sour cream.
~ Recipe submitted by Yevgeniya Bulayevskaya