Potato Latkes: (adapted from Gourmet) 1/2 medium onion 3 pounds russet potatoes, peeled (about 6) 2 teaspoons lemon juice (to prevent browning) 1/3 cup flour salt and pepper 3 eggs, whisked 1 cup vegetable oil You can shred the potatoes and onions in a food processor or (as I did) with a cheese grater. Grate/shred the onion. Mix potatoes and onion together. Toss with lemon juice. In a separate bowl mix flour, about 2 teapspoons of salt and a teaspoon of pepper. Add to potato/onion mixture and toss to mix. Add whisked eggs and stir to coat.
Add oil to heavy skillet and heat to 360 degrees on the stovetop. Add a heaping spoonful of the potatoes to the oil. Use a fork to flatten to 3- or 4-inch pancakes. Cook until golden brown on each side (take 2-3 minutes each). Transfer to paper towel lined baking tray.
Apparently, latkes can be frozen for up to two weeks. Reheat in an oven at 450 degrees for five minutes. Served with sour cream (recipe to follow later this week).