Latkes

A Hanukkah staple, though enjoyable any time of the year. These fried potato pancakes are always the "grate-est"

I love serving latkes at my dinner parties. They're always a fan favorite! Frozen latkes are quite good, but nothing replaces the real homemade ones.

Warning- your arm will get exhausted from grating...but it will be worth it!

Latkes

Ingredients:

Include everything your reader needs to make this recipe perfectly, with measurements, optional additions, or alternatives. For example:

• 2 1/2 pounds baking potatoes (I like russet), peeled and coarsely shredded on a box grater

• 1 medium onion, coarsely shredded on a box grater

• 2 large eggs, beaten

• 1/4 cup matzo meal (option2 teaspoons kosher salt

• Salt

• Pepper

• Vegetable oil, for frying

• Applesauce and/ or sour cream for serving

Directions:

1. Peel and grate potatoes and toss into a large bowl

2. Finely chop the onion, and add it into the bowl with the grated potatoes, and mix

3. Transfer the potato and onion mixture to a colander and strain. Using paper towels, squeeze out any remaining liquid.

4. Return the mix to the bowl, and beat in the egg. Add the salt and pepper (and the matzo meal - optional)

5. n a large skillet or frying pan, heat an 1/8-inch layer of oil. When hot and sizzling, make a patty of the mixture with your hand, and gently (using a spatula), place it into the hot oil, and flatten if needed.

6. Fry the latkes over moderately high heat, turning once, until golden and crisp- about 5 minutes. Transfer the latkes to paper towels to drain.

7. Serve the latkes on a platter alongside applesauce or sour cream.