Latke Recipe

4 Medium Potatoes
1 Medium Onion
2 Eggs
3/4 Cup Matzo Meal (flour or bread crumbs may be substituted)
Salt and Black Pepper to taste
Vegetable Oil

Shred potatoes and onion into large bowl. Press out all excess liquid. Add eggs and mix well. Add matzo meal gradually while mixing until the batter is doughy, not too dry. (You may not need all the matzo meal, depending on how well you drained the veggies). Add a few dashes of salt and black pepper. (Don't taste the batter? it's really gross!) Don't worry if the batter turns a little orange; it goes away when it cooks.

Heat about 1/2 inch of oil to a medium heat. Form the batter into thin patties about the size of your palm. Fry batter in oil. Be patient: this takes time, and too much flipping burns the outside without cooking the inside. Flip when the bottom is golden brown.

Place finished latkes on paper towels to drain. Eat hot with sour cream or applesauce. They reheat OK in a microwave, but not in an oven unless you cook them just right.

If you'd like to try something a little different, add some bell peppers, parsley, carrots, celery or other vegetables to the batter to make veggie latkes! You may need to add a third egg and some more matzo meal for this.