->Latkes 02 <-

1 large onion

two eggs matza meal (or flour)

salt and pepper

Begin by grating the potatoes (peeled or unpeeled, they both turn

out well) into a sieve. After every two potatoes or so, press down

on the sieve to squeeze out as much starch as possible (homebrewers

can set the starch aside to make vodka, but that's a different

recipe).

After all potatoes have been shredded and strained, incorporate

4 egg whites for the health conscious

Blend well with a wooden spoon, and then grate the large onion into the mix. Add one teaspoon of salt and pepper each.

In order to get the right consistency, you need to add the matza

meal or flour no more than a tablespoon at a time. There is no

proper amount, for the right consistency will depend on how well

you strained the potatoes. In general, though, the mix should be

neither soupy or dry (ie you'll know it when you get it.)

Heat up a skillet on medium heat and add enough oil to coat the

bottom. With a large spoon, scoop up a rounded lump of mix and toss

it on the skillet. Cook until nicely browned on both sides, and place on paper towels to drain the oil. Taste it to see how much

salt and pepper you'd like to add, and continue to cook and sample

individual latkes until satisfied. Then you can begin to make

multiple batches. They'll keep in the fridge for ages, assuming

they last that long.

Variations:

more onion

a dash of corn meal

cayenne pepper