3 medium russet potatoes, peeled & grated
Peel potatoes and coarsely grate or use a food processor. Place them in a bowl of cold water. Drain and squeeze out liquid. Transfer them along with grated onion, eggs, flour, salt and pepper and mix well. In a large non-stick frying pan add oil to a depth of 1/4 inch. Heat oil on medium to medium-high heat. Add a generous tbsp of the mixture to hot oil or more if you wish larger latkes. Fry until golden brown, about 3-5 minutes per side. Repeat with remaining batter adding more oil as needed. Remove latkes to a plate lined with paper towel. Serve immediately. If made in advance you can reheat in 400 degree oven. Serve with Pomegranate sauce and sour cream.
1 cup Pomegranate dark balsamic heated on low until reduced by half
1 cup sour cream for garnish
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