INGREDIENTS

INSTRUCTIONS

Grate the potatoes and the onion (easiest in a food processor with a
grating blade) Put into a tea towel and squeeze dry  Season quite well
with salt and lots of pepper  Take a large tablespoon or so of the
mixture and shallow fry in 1/2  inch oil until golden brown, flattening
it a bit to form a sort of  thick potato pancake about tablespoon size
when you put it in the  pan, and turn once so that both sides cook.
Drain on absorbent  paper, and keep warm in a low oven.  Can re-heat in
a microwave.  Good oil is the safest frying medium, but for true
authenticity use  goose fat (for a meat meal), Butter and oil mixed is
also good for a  dairy meal (Kosher dietary laws rigidly separate meat
and milk).  Some people add an egg to the mixture, and compensate for
the  additional liquid with flour or matzo meal. Personally I think
this  makes the texture insipid.  If you are feeling fancy, put some
metal cookie cutters into the pan,  and put the potato mixture into
these, to get perfect circles.  If you make them thin you can call them
galettes (but that is a  different culture)  For a low fat version
(shame!) mix 2 tbsp oil with the potato, and  spread thin circles on
baking parchment. Bake in hot oven turning  once until crisp. Not
authentic.  You will need to make lots. Seventeen Latkes is the most I
have known  anyone eat at one sitting...four or five is normal  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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