Latkes - Potato Pancakes

Because of the significance of oil in the miracle of Chanukah, it has become customary to partake of foods fried in oil during the holiday.

Ingredients:

• 1 medium-size onion, grated fine (1/3 cup approximately)
• 2 eggs, slightly beaten
• 2 pounds potatoes (approximately 6 medium)
• 2 tablespoons flour
• 1 teaspoon salt (omit or reduce if on a salt-restricted diet)
• 1/2 teaspoon pepper
• Vegetable oil for shallow frying

Directions:

1. If you are using a hand grater, place the onion and eggs in a large bowl. Peel the potatoes, then shred or grate them directly into the bowl. Stir in the flour, salt, and pepper.
2. If you are using a food processor, grate the onion, then peel all the potatoes and grate or shred as many as you can at once. Place the potatoes and onions in a large bowl, mix in the eggs, flour, salt, and pepper.
3. In a large skillet, heat 1/8 inch of oil until it is hot but not yet smoking. For each latke, spoon about 1/4 cup of potato mixture into the oil, flattening slightly with the back of the spoon to make a 3-inch pancake. Cook until crisp and brown on one side, then turn and brown the other side. Add oil as necessary to cook all the latkes.
4. Drain well on paper towels. Serve hot.
Many people serve Latkes with applesauce or sour cream.