Hi everyone.  Sorry for being such a terrible blogger lately-things just get a little crazy around the holidays!  It’s Chanukah this week, and so I figured it was appropriate to make latkes.  Latkes, for those of you unfamiliar with the term (although I don’t know how one would be living in New York) are really just potato pancakes.  There are a few things that make a superior latke.  First of all, always use freshly grated potatoes.  You can buy already shredded potatoes at the store, but they cost more and don’t taste as good.  Second thing to remember is when you put the pancakes in the pan, let them sit for a few minutes and brown, almost as if you were browning meat.  If you try to flip the pancake too soon, it won’t stay together or cook all the way through.  Patience is key.

So, for the recipe.  Very easy.

1.  Peel and grate potatoes.  Russet potatoes are the best kind to use because they are super starchy.

2.  Squeeze all of the excess water out of grated potatoes. You can do this by placing potatoes on a dishtowel and rolling out the excess water.  I often squeeze the water out as I go along by ringing out the potatoes in my hands before I put them in a large bowl (make sure you wash your hands!!!).

3.  Finely chop up about a quarter of an onion.  Add to bowl with shredded potato.

4. Add one egg, salt, pepper to potato and onion.  Mix.

5.  Heat up oil in pan (use canola or vegetable).

6.  Make palm size pancakes in hand, place in pan.  Press down with spatula.  Cook about 4 minutes per side, or until brown and crispy.

7.  Remove from oil, place on plate lined with paper towel to let cool.

Serve with sour cream, applesauce, or even greek yogurt.

Grand Total:

2 lbs potatoes (this is a lot for two people!) $2.60

¼ onion $0.40

1 egg: $0.30

Total-$3.30

Wow~that was cheap!  You still have plenty of money left over for apple sauce and sour cream!

Happy Chanukah, everyone!  Don’t forget to check back next week for some holiday drink specials…