Latkes!

Oh yeah!  Bust out the electric skillet and the oil - let's make some latkes!

Hendel's Latkes

1 medium bag of frozen hashbrown shreds, thawed
1/2 sweet onion, processed just shy of pureed
4 large eggs, lightly beaten
2 cups matzah meal
2 tsp kosher salt
freshly ground pepper to taste

Mix well all ingredients in a large mixing bowl. Heat about 1/2 - 1 inch peanut oil in your electric skillet (test the oil prior to dropping your latkes in, though - you want it to be sizzling hot). I form my 'patties' with two large serving spoons, drop them into the oil and kinda smash them down with the spoon to flatten. Cook on one side until golden brown, then flip. When the other side is golden, remove and let drain on clean paper towels.

I cooked the latkes for our Hanukkah party about an hour ahead, then placed them in a stone baker covered with foil and kept them warm in a 175 degree oven until it was time to serve. (However, they are absolutely the best if you eat them right after they are done cooking - yum!)

And what do you serve latkes with, you ask?  Why sour cream and applesauce, of course!

Hanukkah Sameach!