Latkes (Jewish potato pancakes)

Ingredients:

• 450 - 600 g peeled Russet potatoes
• 1/4 cup finely chopped shallots
• 2 lightly beaten category CO eggs
• 2 tbsp. matzo or wheat flour crumbs
• 1.5 tsp of salt and ground black pepper
• Vegetable oil for frying

Preparation:

1. Grate the potatoes in a food processor. Line a sieve with cheesecloth and transfer the potatoes to it. Place the sieve over a bowl, twist the cheesecloth into a bunch, and squeeze out some of the juice.
   
   Let the mixture strain for 15 minutes. After 15 minutes, pour the liquid out of the bowl, leaving the white potato starch that has settled at the bottom.
   
   Add the onion, eggs, flour, 1.5 teaspoons of salt, and ground pepper to this starch. Add the drained potatoes and stir.
2. Preheat oven to 90°C (195°F). Line a baking sheet with paper towels. When ready to serve, heat oil in a large skillet over medium-high heat to a depth of 0.5 cm.
   
   Place a heaping tablespoon of the potato mixture on top and fry for 3-4 minutes on each side. The pancakes should be golden and crispy on both sides. Eat immediately or keep warm in the oven. Serve with apple sauce, sour cream or cottage cheese seasoned with sour cream.