Since it’s Chanukah, I made latkes for supper – they are *so* easy and yummy!
My guide is that one potato will serve two people – so this recipe is based on four people/servings:
2 regular-size baking potatoes (I leave the skin on when grating)
1 medium yellow onion
4 tbsp. flour
salt and pepper
olive oil for pan
In a large mixing bowl, I add to the potato/onion mixture the two eggs and flour. I stir that up really well, then add olive oil to a skillet to get that started (when I do this for a party, I use two skillets plus an electric skillet, then set the ones that are done on a paper-towel-covered cookie sheet in a 225* oven to keep them warm until all the latkes are cooked). The skillet should be put on a medium-high heat. Once the oil is hot – it must be hot – I just lift out of the bowl a large spoonful-size amount and gently add to the skillet.
One of the secrets to really great latkes is to make a nice mound in the middle of each latke (so they are nice and potato-y when you bite into the center), but to also have potato strings on the edges (so they have that great crispy bite).
I salt and pepper both sides pretty generously. After just two or three minutes when they have a nice golden color on the bottom – I peek underneath them with a spatula first – I flip them, then let them cook until they’re a nice color on the other side: