Latkes are a must at any Hannukah table, but they can be eaten all year round! 

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1 kilo potatoes, peeled and quartered

1 kilo onions, grated

2 eggs

1/2 cup flour

Oil, to cook

Sour cream and applesauce, to serve.

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First, prepare your potatoes. Place in a food processor and pulse until they are nicely chopped. Do not over-process; you don't want a paste. Put the chopped potatoes into a big bowl of very cold water and give it a good stir with your hands. Let it soak for a few minutes, and then drain completely. Using a kitchen towel, squeeze any excess liquid from the potatoes. This may need to be done in batches.

Combine your potato with the onion and egg. Add flour, a bit at a time, until the mixture holds together enough to form patties. You may not need all of the flour. Season with salt and pepper.

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Heat a large, sturdy bottomed pan with a fair amount of oil. When it's hot, make patties from the potato-mixture and fry in batches. Drain on a plate covered in paper towel. 

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Serve hot or at room temperature, with sour cream and applesauce. 

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