For those on a diet, look away

Hanukkah starts tonight, get the loose pants out. And what better way to celebrate the festival of lights than making Potato Latkes. I do not have a Jewish Bubbe, so I will not claim these are authentic but I think the great Talmudic scholar Orrin Hatch would approve.

And kids, know when a simple game becomes an addiction - please no actual gambling while playing with your dreidels. Gamblers Anonymous (718) 352-1671.


Potato Latkes

Ingredients

* 3 large baking potatoes
* Pinch of salt
* 2 tbsp. matzoh meal or flour
* 1/2 onion
* black pepper
* vegetable oil
* 1 egg


Tools


* Heavy bottomed Skillets
* Large Mixing Bowl
* Spatula
* Large Metal Spoon
* Box Grater / Food processor
* Fork
* Kitchen towel


Directions

Get out your food processor and grate you potatoes and onions, those of you who are purists or masochists, can use your box grater. Place the grated vegetables into the kitchen towel and wring out as much liquid as possible (if you're a masochist - please have someone whack you with the kitchen towel until all of the moisture is removed.)

Add the grated potatoes and onion into the mixing bowl. Beat your egg (please wait to beat the masochist). Add the beaten egg, salt and pepper, and matzo meal or flour in the bowl and mix.

Place the skillet over a medium flame. When skillet comes up to heat, add 1 or 2 tablespoons of oil to coat the bottom of the skillet.

Add the potato mixture into the skillet - 2 to 3 tbsp. of potato per cake - Flatten the cakes slightly with a spatula. (Don't crowd the skillet - make about 4 at a time.)

Cook until the cakes are nice and brown on the bottom, then turn and cook the other side.

Remove them from the skillet and place them on a baking tray with a paper towel. You can keep them warm while making the rest of the latkes by placing them in a warm oven (set at 250°F degrees.)

Serve with applesauce or sour cream and maybe some nice smoked salmon on the side would be nice.