Monday, December 19, 2011


Anticipating the Hanukkah holiday, I made potato latkes last night, accompanied by a roasted chicken, broccoli sauteed in olive oil and garlic, and a green salad.

I am embarrassed to admit that I was so absorbed in the making of the latkes that I didn't get the opportunity to photograph any part of the process or the crisp, brown, crunchy product.  I have signed affidavits from my dinner guests as to how wonderful they were.

6 medium potatoes
1 small yellow onion or 1/2 cup chopped scallion (or throw caution to the wind and add both)
salt and pepper
4 - 6 T flour
2 eggs

Peel the potatoes and shred in a food processor.  Gather up the shredded potatoes in a linen tea towel (about 2 cups at a time) and squeeze out as much liquid as you can.  Shred the onion and add to the squeezed, shredded potatoes.  Add salt and pepper liberally.  Add flour.  Mix to coat.  Beat the eggs and add to mixture.  Mix well.  Drop by large spoonfuls (you'll want about 3 T of potato for each pancake) into hot olive oil.  Fry until brown on one side.  Turn, and brown on the other side.  Drain on paper towels.  Keep warm in a 200°F oven until ready to serve. 

Serve with apple sauce or sour cream. 

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