We Love Latkes, Yes We Do!

Latkes, or potato pancakes, are thought of as one of the eight gifts for Hanukah in my house. While I am known for my talents as a cook and bakers-having had numerous recipes in major magazines and the local newspapers-I am also known as the "healthiest cook" anyone knows as well.

So frying anything is always considered to be one of those rare occasions. But for Hanukah, I make not only the latkes, but homemade applesauce as well.
For the latkes-start by pre-heating your oven to 250 and lines several cookie sheets with paper towels. Place them into the oven. This will keep your latkes warm and crisp.

I find that a large griddle works best, but if you have an electric skillet, preheat it to 375.
How to figure your measurements: for every guest, figure 4-6 ounces of potatoes. Now I prefer to use a mix of red potatoes and russets. The texture is better than using the russets by themselves.
Other ingredients:
For every 2 pounds of potatoes use:
1 small brown onion
2 tbsps. Flour
1 tsp kosher salt
½ tsp. freshly ground pepper
Pinch of freshly ground nutmeg (no one will taste it, but the little hint will bring out the flavors of the onion and potatoes!)
Vegetable oil

Using a food processor with the shredding blade and working in batches, shred the vegetables. When through- wring out as much of the water as humanly possible! This will insure a nice crisp latke.
In a large bowl, mix the potatoes, onions, salt, pepper and nutmeg together.
Heat ¼" of vegetable oil in the skillet until almost smoking. In ¼ cup measurements, carefully place latke batter onto the griddle. Flattening out each one. Leave at least a one inch space around each pancake. Do not touch until you begin to see the edges turning brown.
Do not hurry the process-you will be rewarded by letting the first side get very brown before flipping them! Let the second side crisp up. How long each side will take will depend totally on how hot the oil is and how thin you have flattened the pancakes.
Place finished latkes onto the warming and paper towel lined sheets, in SINGLE layers, in the oven.
These are best eaten within an hour of being made. Serve with homemade applesauce, sour cream.
Place onto serving platters. If you'd like to dress them up for presentation-sprinkle with chopped green onions.

Enjoy!