Miss Robyn's Chanukah Latkes

When Robyn told me she made these, I told her that she was giving me the recipe.  Period.  I've actually made latkes before, using a recipe not very different than this one, back when I shared the holidays with a Jewish Aunt. 

These things are little disks of salty goodness.  They take a bit of work, but are worth it in the end. 

This recipe makes a ton of latkes.  Literally.  You can half it or quarter it, depending on how many you want to end up with.  They can be stored in the fridge and eaten later though....it's not like you have to eat them all fresh (though they are the best that way).

Chanukah Latkes
- 10 pounds of potatoes, peeled and shredded
- 18 eggs
- 3/4 cup flour
- 1-2 shredded onions
- salt and pepper to taste

Shred the potatoes and squeeze out all the water, then drain over cheesecloth.  You want the shreds to be as dry as possible to make these.  Combine with the eggs, flour, and onions, then add desired amount of salt and pepper.  (If you've never made these before, you can salt and pepper them after cooking as well)

Scoop about a tablespoon and a half of the mixture into large shallow frying pan, smashing down the center to make them uniformly thick.  They are a little fragile, she uses two forks to turn them.  Cook until browned and crisp, then remove to drain on paper towels.

They are traditionally served with a variety of toppings, including applesauce and sour cream. 

Thanks for sharing your recipe, Robyn!  Happy Chanukah!!!!