Potato Latkes

Bertha Bailen

Buy a good mix. Follow directions.

(I had the best mother-in-law!)

Potato Latkes

Irene Beattie

2 ½ lbs. Potatoes (about 4 medium),

1 onion, shredded

2 eggs

2 T. thickener (flour or matzo meal or you can use quick cooking oats but I would use 3 T. of oats.)

Salt & pepper to taste

Oil for frying (peanut oil or grape seed oil)

Peel and shred the potatoes. Cover with cold water immediately and set aside.

Shred the onion. Saute the onion in a little oil or butter (if dairy is OK) or schmaltz. Cook it slowly until it begins to caramelize.

Drain the potatoes pressing as much water out as you can and put them in a bowl. Mix in eggs, onion, thickener, and salt & pepper. If it seems runny, add extra thickener.

Heat oil in a skillet or large frying pan. Once the oil is hot drop the latkes by large spoonfuls into the pan, and fry until each side is lightly browned. Drain on paper towels.

Serve with sour cream & applesauce.

Latkes may be made ahead of time and kept hot in a 200 degree oven until serving.