Potato Latkes

I bought yet another new cookbook. Joan Nathan's Jewish Holiday Cookbook. I had my eye on latkes. I found them in the chapter devoted to Hanukkah. They looked pretty easy to make, especially when I read that a food processor with a grater attachment would work. Instead of grating potatoes and onions by hand. My knuckles would be spared.

I grated a medium onion and three russet potatoes in a jiffy. At this point I should have squeezed any excess liquid from the mixture. But alas... I added a couple eggs and some flour. Salt and pepper to taste. And that was it!

I then heated about an inch of vegetable oil in a pan on the stove. As I grabbed a small handful of the mixture, I squeezed liquid from it and formed a patty. I gently laid them in the oil and let them cook for a couple minutes, until golden brown. The latkes were then turned and cooked on the other side.

They were drained on paper towels and then served with a dollop of plain yogurt. And they were absolutely delicious. Really really tasty. I was very pleased with the way they turned out. Crispy on the outside and tender on the inside. Next time, and there will be a next time, I will squeeze out the liquid from the grated potatoes and onion before adding the eggs and flour.

Bon appétit!