Potato Latkes

So by now you should know that in my house we will fry just about anything, even if it's not supposed to be fried (chili, hot dogs, mashed potatoes...). So when Hanukkah came around, it was expected that we make some latkes (fried potato pancakes). I was sort of not in the mood to do it because it is a bit time consuming and was just going to buy the frozen ones from Trader Joe's (THEY ARE AMAZING!!!!!) but I really had no valid excuse to not make fresh. I've made them different ways every year, but shredding your potatoes and grating the onions in the only way to do it. It creates a tiny hash brown consistency, but fries to PERFECTION. And, can you believe it, these are vegan? The only reason is because I use no eggs. Instead, I use some of the liquid of the potatoes (NOT ONIONS!!! It's TOO strong!) and flour to bind the potatoes and onions. Some salt, pepper, and a whole lot of canola oil (this is the only kind!!!) will produce the most divine latkes you've ever had!!! Now, be careful, the oil will get hot and jump out at you and it REALLY hurts. Also, DO NOT crowd the pan! Everything will turn to mush because it brings down the temperature of the oil too quickly. Be patient, my friends! They'll be the best darn things you've ever eaten if you are patient!!! Anyways, you're sure to impress your guests any time of the year with these latkes!

What you'll need (this will make about 40 latkes that are 3-4 inches in diameter):

1 lb. gold potatoes (skin on if you're using a food processor)

1 1/2 large onion

3 tbs. kosher salt

1 cup flour (maybe less, depends on the consistency you want)

1 tbs. pepper

3 cups canola oil

1 cookie sheet lined with paper towels

1. Heat the oil in a deep sauté pan (make sure the oil comes up the side of the pan about 1 inch). While the oil is heating, grate the onions in a food processor until its completely pureed (you can also use a blender). Pour into a colander and strain as much of the liquid out as you can, then transfer to a large bowl.

2. In the same food processor, switch out the blade to the shredding plate (if you don't have, use a box grater) and shred the potatoes. Drain about 3/4 of the liquid and add the potatoes into the bowl with the onions.

3. Mix in the flour, a few tbs. at a time, and salt to the onions and potatoes (use your hands!). You want there to be just a TINY bit of liquid dripping off, but not TOO much or they'll separate in the pan.

4. Once the oil is hot enough, drop in patties the size of hockey pucks but totally flat (they'll puff up). Cook for about 2-3 minutes per side then flip. The SECOND they're golden brown on both sides, let them cool on the cooke sheet.

the frying station

5. Let cool for just 2 or 3 minutes and serve with apple sauce and/or sour cream!

enjoy :)