potato latkes.

i realize hanukkah has come and gone, but i'm breaking the rules with this recipe anyway since latkes are traditionally served with a side of applesauce. a dollop of sour cream and dipped in ketchup is more like a nod to southern hash browns. in which case, latkes are essentially a hash brown burger.

i hate hate hate any recipe that ends in grease splatter all over my teeny half-stove, but sometimes you gotta put on an apron and take one for the team. to my jewish friends, feel free to correct me beyond this point as i am a latke novice.

you should also know that this is mandy pantinkin's (saul!) mom's recipe. i don't trust my frying skills, but i wouldn't question a jewish lady's latke cooking abilities. also, i have a crush on saul berenson.

potato latkes
6 large white potatoes
1 onion
4 eggs
2/3 cup flour or matzo meal
1 tsp baking powder
1/2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
peanut oil for frying

1. peel potatoes and onion.
2. grate potatoes with the shredding blade of a food processor. do the same for the onion.
3. place grated potatoes in a strainer and press out the liquid (with your hands). pour cold water over the potatoes and press out liquid again.
4. transfer potatoes to a mixing bowl and add the grated onion.
5. beat 2 eggs and 2 egg whites in a separate bowl and add to the potato/onion mixture.
6. add flour/matzo meal, baking powder, garlic powder, salt and pepper.
7. heat peanut oil in a frying pan and carefully drop potato batter by large soup spoonfuls.
8. fry over medium-high heat until brown on one side. flip to brown the other side.
9. remove from pan and drain on paper towels.