Vegetables: Latkes 02 by Recipe Cottage

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	Latkes 02

		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