This is a classic recipe for potato latkes. I was going to make them thick but David prefers them thin; I am not sure which way is right but they turned out delicious. I served them with homemade applesauce and sour cream.
Latke is the Yiddish word for pancake. Jewish people living in the Pale of Settlement in the 17th century had a diet that consisted mainly of potatoes and bread. They created latkes as a special dish because they are cooked in oil, which symbolizes the miracle of Hanukkah. They can be served for breakfast, lunch, dinner, or as an appetizer. They taste great plain but can be eaten with sugar, applesauce, sour cream, or even chicken soup.
Recipe from the Jewish Holiday Cookbook
10 medium russet potatoes
2 medium onions
2 large eggs
1/4 cup matzah meal
salt and pepper
Peel the potatoes if the skin is coarse; otherwise, just clean them well. Keep them in cold water until ready to prepare the latkes.
Starting with the onions, alternately grate some of the onions on the large holes of the grater and some of the potatoes on the smallest holes. This will keep the potato mixture from blackening. Press out as much liquid as possible and reserve the starchy sediment at the bottom of the bowl. Return the sediment to the mixture.
Blend the potato mixture with the eggs, matzah meal, and salt and pepper to taste.
Heat 1 inch of oil in a frying pan. Drop about 1 tablespoon of mixture for each latke into the skillet and fry, turning once. When golden and crisp on both sides, drain on paper towels. Serve with yogurt, sour cream, sugar, or applesauce.
To freeze the latkes: After making them, place them on a cookie sheet, freeze and remove to a plastic bag. When ready to serve, place in a 450-degree oven for several minutes.