Chanukah Potato Latkes

Ingredients

• 2 extra-large Russet potatoes
• � of a small onion
• 1 teaspoon salt
• 1 tablespoon flour
• 2 eggs
• Vegetable oil for frying

Directions

1. Peel, wash, and dry, the potatoes. On the large holes of a box grater, grate the potatoes into a bowl. Preheat a saut� pan on high heat. You can use a food processor grater if you prefer. Grate the little piece of onion as well.
2. Using your hands, squeeze the liquid out of the potatoes in bunches and place them in a second bowl. Add the salt, flour, and eggs. Mix this with your hands. Add the oil to the saut� pan, about a quarter inch deep. Begin to form the latkes with your hands.
3. They should be loose pancakes, about two to three inches in diameter. Carefully add them to the oil. When you see the edges turning gold, it is time to turn them. Turn with a spatula. Turn down the oil a bit, so the potato has a chance to cook through before they become to dark.
4. Remove the golden crisp latkes to paper towel to drain. Be sure to drain them single layer to avoid being soggy. After removing all the latkes from the saut� pan, start the next batch.
5. Every two very large potatoes makes between 15-18 latkes. Latkes reheat great in a 250� oven. Count on your family or guests eating from 3-5 each