Latkes

Honestly, I've already eaten my fair share of latkes. The little nuggets of potatoes are both creamy and crispy, and Hannukah is the best excuse to eat them. I've been inhaling them for a few weeks already, but it is finally socially acceptable to eat plates and plates of them. This recipe is unbelievably easy to make, so you will never use a box mix again! You simply peel and shred some potatoes, drain off the liquid, mix them with onions, eggs, and some matzo meal to bind the mixture, and fry to your heart's content. It is Hannukah, after all, so don't even bother trying to bake these. You have to fry latkes; one of the main rules of eating during Hannukah is to fry as much as possible to remember the oil that lasted for 8 days. This is one of my favorite holiday recipes, and I know that it will soon become one of yours, too.

2 lbs Russet or Yukon Gold Potatoes, Peeled
1 Medium Yellow Onion, Quartered
1 Egg
1/4 Cup Matzo Meal
1 1/2 tsp Salt
Oil, for Frying

Grate the potatoes. Place in a clean towel over a medium bowl and squeeze to drain the water.
Using a food processor, pulse half the potatoes and onions until mostly smooth. Place in a large bowl and add the remaining potatoes. Combine the egg, matzo meal, and salt. Add to the potatoes and mix until cohesive.

Heat some oil in a large skillet. Press the potato mixture into small patties and fry until golden and cooked through.

Recipe Adapted from Cook's Illustrated