Potato Latkes

  • 10 Medium Potatoes
  • 2 Meduim Onions
  • 2 Large or 3 medium eggs
  • 1/4 Cup unbleached all-purpose flour, breadcrumbs, or matzah meal
  • Salt and  pepper to taste
  • Vegetable oil

1.  Peel the potatoes if the skin is coarse; otherwise, just clean them well.  Keep them in cold water until ready to prepare the latkes.

2.  Starting with the onions, alternately grate some of teh onions on the large holes of the grater and some of the potatoes on the smallest holes.  This will keep the potato mixture from blackening.  Press out as much liquid as possible and reserve the starchy sediment at the bottom of the bowl.  Return the sediment to the mixture. (the steel blade of a food processor the grating blade are less painful ways of grating the potatoes and onions. The blade makes a smooth consistency and the grater a crunchy one.)

3.  Blend the potato mixture with the eggs, flour, salt, and white pepper (regular will do).

4.  Heat 1 inch of oil in a frying pan.  Drop about 1 tablespoon of mixture of each latke into the skillet and fry, turning once. When golden and crisp on each side, drain on paper towels.  Serve with yogurt, sour cream, sugar or applesauce.