Hanukkah Latkes

Ingr:

2 lbs of potatoes

1 medium yellow onion
½ c. flour
1 T. sea salt
2 t. freshly ground black pepper
3 eggs
Olive oil, for frying

 Peel the potatoes, cut them into eighths as described above (see “tips and tricks”), and place the pieces into a pot filled with water to keep them from browning. Peel and cut the onion into eighths and grate. Drain the grated onion and squeeze through cheesecloth. Put drained onion into a large bowl, and add the eggs, flour, salt, and pepper. Grate the potato pieces and drain the shreds. Add the drained potato shreds to the onion and egg mixture, and stir. Pour a ½ inch layer of olive oil into a sauté pan, and heat over a medium high. The olive oil should never get so hot that it smokes. Use about ¼ c. of batter per latke. Form batter into balls with your hands, and drop into the hot oil. After about 15-20 seconds, press the latkes with a spatula to flatten. Depending on the temperature, cooking time will vary, approx. 2-3 minutes on each side.. Place the cooked latkes on a paper towel to cool and drain. Serve Makes about 20 small latkes