Ingredients:

4 large potatoes, peeled and grated by hand or food processor (about 3 cups grated)
1 small onion, grated by hand or chopped finely
1-2 large eggs
1/3 to ½ cup freshly-ground hard or soft white wheat flour
1 tsp. salt
olive oil for frying

How to:

1. Squeeze out all of the moisture in the grated potatoes. Use a cheese cloth or medium thickness muslin cloth.

2. In a large mixing bowl, add enough water to the grated potatoes to make them appear moist. Do not add so much that it stands in the bottom of the bowl.

3. Add onion, egg(s), salt and enough flour to make the potatoes a little thicker, but not so much that it makes a dough of any kind.

4. Mix the ingredients well.

5. In a large skillet, place ½ inch of oil.

6. Place a large spoonful of potato mixture in your hands and form into a thin to medium thick patty or drop potatoes directly into hot oil by large spoonfuls, lightly mashing them down.

7. Fry until crisp and brown on both sides. Check for doneness on the inside. (We call this the "cook’s privilege")

8. Remove from oil and drain on a wire rack, absorbent paper, or the inside of a brown paper grocery bag.

9. Sprinkle with additional salt if needed.

10. Serve hot with sour cream, hot or cool applesauce, cream cheese, apricot or prune puree.

This is a typical Hebrew holiday treat (Hanukkah) but can be served year-round. They are definitely going to be a hit!