Title: Potato Latkes for Hanukkah
 Categories: Vegetables, Holidays, Hanukkah, Ethnic
      Yield: 4 Servings
      4    Potatoes
      1    Onions
      1    Eggs
      2 tb Matzoh meal
    1/2 ts Salt
    1/8 ts Pepper, white
    1/4 c  Oil
  Peel potatoes and place in cold water until ready to prepare latkes.
  Starting with onions, alternately grate some onions on large holes of
  grater and some potatoes on smallest holes. This will keep potato
  mixture from blackening.  (Or use food processor.  The steel blade
  produces a smooth textured latke and the grating disk a crunchy one.)
  Press out as much liquid as possible and reserve starchy sediment at
  bottom of bowl.  Return sediment to mixture, but not liquid. Blend
  potatoes with eggs, matzoh meal, salt, and white pepper.
  Heat 1" of oil in frying pan.  Drop about 1 tb mixture for each latke
  into skillet and fry, turning once. When golden and crisp on each
  side, drain on paper towels. Serve with yogurt, sour cream, sugar, or

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