Potato Pancakes (Latkes)

I always love a good excuse to cook. And since many of my friends celebrate Hanukkah in December, it's a great reason to make potato latkes. A few years ago, I started making half with plain potatoes and half with sweet potatoes. Served with a large green salad, they make for a delicious (although time consuming) meal. I make two batches of the recipe below, one plain and one sweet. Each batch makes 10-12 latkes.

Ingredients:

• 2 large white potatoes (or 1 white potato and 1 sweet potato), grated
• 1 onion, grated
• 2 eggs, beaten
• 1/2 C. flour
• pinch of salt
• vegetable oil, for frying
• sour cream, for serving
• applesauce, for serving

Grate the potatoes and onion into colander lined with a clean dish towel. Allow them to drain for a few minutes, then fold the towel around itself and squeeze to remove any extra moisture. Dump the potatoes and onion into a large bowl and mix with the eggs, flour, and salt until just combined.

Meanwhile, in a large skillet over medium-high heat, add just enough vegetable oil to cover the bottom. When the oil is hot, add spoonfuls of the potato mixture and flatten slightly with the back of the spoon. Do not crowd the pan. Cook for 2-3 minutes, until you see the edges browning. 

Use a spatula to flip the pancakes, taking care to make sure the oil doesn't spatter. 

Cook for 1-2 minutes more. Transfer to a plate lined with paper towels, cover, and continue to cook the rest of the pancakes. You will periodically need to add more oil to the pan. Be sure to wait until it is hot before continuing.

Serve the latkes with sour cream or applesauce (or both).