In a medium-sized bowl, put the
Russet Potatoes (6 cups)
Garlic Powder (1 tsp)
Onion Powder (1 tsp)
All-Purpose Flour (1/3 cup)
Large Eggs (2)
Scallions (1 Tbsp)
, and season with
Salt (to taste)
Freshly Ground Black Pepper (1 tsp)
. Mix until well combined.
In a sauté pan or cast iron skillet, heat
Vegetable Oil (1/2 cup)
until it starts to shimmer a little. Drop a 1/4 cup of latke mixture into the hot oil and let it sizzle. Make sure to spread the batter so you can get nice crispy edges.
Cook over medium-high heat until browned on the bottom, about 5 minutes.
Flip and cook the other side for another 5 minutes. Transfer to a paper towel-lined tray. Season with salt and pepper right away after frying.
Repeat cooking with the other latkes until you have no batter left.
Serve hot with
Sour Cream (to taste)
Apple Sauce (to taste)