Fry Up Some Latkes (Potato Pancakes)

     The potato latke, which makes its most impressive appearance each year during the eight days of Chanukah, is not a dish to be ignored the other 357 days of the year, especially during these cold dark days of winter. This hardy potato dish fits right in when coupled with roasted chicken or laid next to a tender brisket smothered in onions and carrots, or as the centerpiece of the meal, garnished with apple sauce and sour cream. Potato latkes bring history and flavor to the table. So get out the grater, the fry pan and the oil, but don't stop there. Get creative with your latkes. Add some zucchini or carrots; use sweet potatoes, spice them up with onion or chili peppers. Your call. Take it where your heart desires.
     To serve 4-6 people start with 6 or 7 medium sized potatoes. Grate them coarsely by hand or in a Cuisinart or finely for a denser pancake. If you are going to add other grated items (carrots, onions, etc) this is a good time to do it. Place the grated mixture in a large bowl and add 1/4 cup of flour or matzoh meal, 2 eggs, salt & pepper to taste. Heat vegetable oil in a skillet (working two skillets at a time is useful), dollop a large spoonful of potato mixture into the hot oil and press down a bit to flatten into a pancake. Fry two or three pancakes at a time, flipping when browned, about three minutes per side. Remove from pan and place on paper towels to absorb the excess oil. Keep warm in the oven until you are ready to serve.