Potato Latkes

As the sun goes down this Friday we will start our Hanukkah celebration. Main Hanukkah dish is latkes-crispy potato cakes fried in oil to symbolise the use of oil.

I start this dish by grating 10 large organic Yukon gold potatoes. I use a large grade side of the grating box, because I like it to be coarse. If you prefer a finer texture in yours just use a smaller side grader. Once all grading is done DO NOT discard any liquid out. I think having this moisture in with all the starch in it makes latkes very soft inside. I add 3 large organic eggs, salt, pepper mix it all well-that's it!

Start by preheating the largest saute pan you have with oil. I use olive oil, but original recipes everywhere I saw always calls for vegetable oil, I just like the flavor or olive oil much more! I'm not really frying it in oil, just shalow frying in in saute pan. Once oil is hot using a large table spoon place potato mixture and start frying. By the time you finish with the last one on the pan should the time to flip the first on to the other side. They should be golden brown and crispy.

I take them off the pan the place it on the baking sheet that I keep inside preheated to 200 degrees oven to keep warm till I'm done frying it all. Enjoy!