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Submitted by Avichai Jacobs
3 large Idaho potatoes, peeled washed and grated
1/2 a large onion, peeled and grated
3 large eggs
1/4 cup of all-purpose flour
1 tablespoon oil
1 teaspoon kosher salt
1 jalapeno, finely diced (optional, for the dairy version)
1/4 cup shredded cheese (optional, for the dairy version)
oil, for frying
non-dairy sour cream (I like Tofutti brand)
crumbled beef bacon
sliced scallions
sour cream
guacamole
salsa
chopped onion
Combine all latke ingredients (but the last) in a large bowl and mix well.
Heat oil in a fry safe skillet, making sure there is just enough to generously coat the bottom of the pan.
Fry latkes until they are a deep medium brown on both sides, then place onto a paper towel lined plate to drain any excess oil.
Serve hot, topped as desired.
Yields 6-8 latkes
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