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Potato Latkes

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2 1/2 pounds Idaho, russet or baking potatoes (about 4 large), scrubbed

1 large onion, peeled and quartered

2 large eggs, separated

3 tablespoons matzoh meal or bread crumbs

1 to 2 teaspoons kosher salt

1 teaspoon black pepper

Corn or canola, or vegetable oil for frying

Toppings:

Sour cream

Applesauce

Line a large baking sheet with two layers of paper towels; set aside.

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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889
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