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Latkes

12 large baking potatoes
1 large onion
two eggs
matza meal (or flour)
salt and pepper

Begin by grating the potatoes (peeled or unpeeled, they both turn
out well) into a sieve. After every two potatoes or so, press down
on the sieve to squeeze out as much starch as possible (homebrewers
can set the starch aside to make vodka, but that's a different
recipe).

After all potatoes have been shredded and strained, incorporate
two eggs into the mix (or 4 egg whites for the health conscious).
Blend well with a wooden spoon, and then grate the large onion into
the mix. Add one teaspoon of salt and pepper each.

In order to get the right consistency, you need to add the matza
meal or flour no more than a tablespoon at a time. There is no
proper amount, for the right consistency will depend on how well
you strained the potatoes. In general, though, the mix should be
neither soupy or dry (ie you'll know it when you get it.)

Heat up a skillet on medium heat and add enough oil to coat the
bottom. With a large spoon, scoop up a rounded lump of mix and toss
it on the skillet. Cook until nicely browned on both sides, and
place on paper towels to drain the oil. Taste it to see how much
salt and pepper you'd like to add, and continue to cook and sample
individual latkes until satisfied. Then you can begin to make
multiple batches. They'll keep in the fridge for ages, assuming
they last that long.

Variations:

more onion

a dash of corn meal

cayenne pepper

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