Latkes

There is an eternal debate abuot latkes (potato pancakes) and which recipe is the best. Let me put an end to the debates – this recipe is the one J

4 russet potatoes

1 small onion

Grate both in your food processor using the grater, not the knife.

Add

1 tsp salt

¼ tsp pepper

1 egg

1/3 cup flour

Mix well.

Heat ½ inch deep oil (I prefer Canola) until quite hot (you’ll see ripples in the bottom of the skillet). Drop the latkes mixture a tablespoon at a time and sauté until brown on both sides, about 6 minutes per latke. You can make them crisper or softer, as people swear by either one, to please the entire crowd.

Some people serve these with applesauce. I prefer sour cream or as is. The key is, to eat these with as many family members as possible – It’s the best seasoning of all!