LATKES!!!

Posting this from memory. It's all holistically done, the way real cooking should be. The only hard part about this recipe is not letting your eyes be bigger than the stomachs you're feeding. Then again, I have never found there to be too many potatoes.

Also a fitting time to post this, because it's my favourite thing to make on a Sunday.

Potatos (thin skinned ones work best, mom swore by slightly older red potatoes)
Medium to smaller yellow onions (my personal preference, if you want to go wild with red, vidalia or shallots, be my guest)
Flour
Eggs
Salt and Pepper

Big mixing bowl
Plate that fits just inside said mixing bowl

Canola oil
Deep saute pan


Using a metal grater, grate as many potatoes as you feel can feed your mob into a big BIG bowl. Using the same grater do one medium onion for every 3-6 potatoes (depending on how you feel about onion, and how big the potatoes are). Then put a plate, or other flattish dish thing on top of the pile of gratings and SQUISH it to get out a good portion of the moisture. Drain the excess potato and onion blood (juice). Sprinkle on some flour and mix, you need enough flour to get the potato bits to just start sticking to each other. Crack in one egg for every 3-6 potatoes (again depending on size of potato), best to do this one at a time, because the egg is a binder, and you're basically putting in as many eggs as will get the potato bits to really stick together. Season with some salt and pepper.

To cook: pour 2-3 inches of canola oil into a high walled saute pan thing; heat it up to the point where a little bit of potato dropped in sizzles nicely. Portion out little cakes of the potato goop, squish thin if you like lots of crunchy bits, leave thicker if you want more of the delicious insides. Fry until golden brown. There will be flipping, so mind the hot oil. Let drain on paper towels if you can stand the wait.

Serve with sour cream and/or applesauce as your mood takes you.