My Latkes

By Sharon Feldman

Great for Hanukkah or any time of the year.

Ingredients:

• 3 cups shredded potato
• ¼ cup grated onion
• 6 saltine crackers, or more as needed, crushed
• 2 large eggs, beaten
• ½ teaspoon salt
• ¼ ground black pepper
• ½ cup vegetable oil (you can use grapeseed oil)

Directions:

Put potato and onion in a cheese cloth or towel and drain all liquid. Then add crushed crackers, egg, salt and pepper together in a large bowl.

Heat ¼” oil in a heavy skillet over medium high heat.

Drop spoonful of potato mixture, first pressing mixture against the side of the bowls to remove excess liquid, into hot oil, slightly flatten latkes with the back of the spoon for even thickness.

Cook in batches until browned and crisp 3-5 minutes per side. Drain on a paper towel.