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This recipe is served at its best with a home made applesauce; include my secret ingredient, a couple of pears for taste!


  • 1 1/2 pounds, Russet potatoes – peeled
  • 2 tablespoons, butter
  • 1 large, onion – minced
  • 2 large, eggs – lightly beaten
  • 2 tablespoons, flour
  • salt and freshly ground pepper
  • 1/4 cup, il Fustino Avocado Oil for frying


Preheat oven to 200 degrees

Hand grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl and twist cheesecloth into a pouch, squeezing out some moisture

Let potatoes drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl

To that starch add: onions, eggs, flour, salt and pepper

Return potatoes to this mixture and toss to combine

In a large skillet heat 1/4″ of Avocado Oil over medium-high until hot

Drop 2 heaping tablespoons of potato mixture and cook for 3 to 4 minutes per side, Latkes should be golden brown and crisp on both sides

Eat immediately or keep warm in oven on baking sheet lined with paper towel

Serve with applesauce and sour cream.

Posted by:il Fustino

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