Potato Latkes

During my stay in St. Louis, I helped Rachel make potato latkes for Hanakkuh.

1/2 - 1 small onion, depending on your preference
4 large potatoes
1 egg
1/4 cup flour
salt and pepper

1. Peel your potatoes if you want (we didn't). Coarsely grate the potatoes and onions together. Get ready for a crying fest. I wear contacts and chopping onions have never bothered me.


2. Use your bare hands to squeeze out as much moisture as you can from the grated onions and potatoes. Transfer to a mixing bowl. Add the egg, flour, salt and pepper. As it sits, more moisture will get drawn out from the potatoes.


3. Heat a pan with 1/2 centimeter layer of vegetable oil. Olive oil isn't good because it has a lower smoke point and may burn. Form patties in your hands and squeeze even more moisture out from the potatoes. Cook on medium-high heat for about a minute or until it's dark brown. Then, flip over and cook the other side. When both sides are nice and browned, transfer to something to drain the oil. You can put them on a plate with paper towels. We didn't have paper towels, and when Rachel didn't like my newspaper idea, she made a rack station with dinner napkins underneath.


Yummo! Makes about 10 palm-sized latkes.