This recipe was handed down to us by a Rabbi's wife, named Sandy, while visiting Maryland many years ago. Sandy's magic ingredient is frozen shredded hash browns, which add texture and ensure the latkes fry up to a perfect golden brown.
Yield: Feeds a crowd
Grate (not puree) onions and potatoes in the food processor, as in most recipes. Then add two packages of frozen hash browns (the magic ingredient!). Finally, add egg or egg substitute and season with salt, pepper and garlic powder to taste. Mix in a big bowl with bare hands.
Use a cast iron skillet, 1/2 filled with canola oil. Heat on medium until a few drips of water cause the oil to crackle and spit.
Add mix with a wok ladle or large spoon (bigger than a tablespoon.) Cook until brown. It's best if you turn latkes over half way into the deep frying phase. (Note: This is similar to fish and chip style of deep frying, as the latkes tend to float near being done.)
Serve hot with applesauce and sour cream.
Please note that some ingredients and brands may not be available in every store.