Potato Latkes
  • 2 large onions, or 1 spanish onion
  • oil, organic if you can, or at least olive oil (extra virgin, cold pressed)
  • 2 lb potatoes (usually 4-5)
  • salt
  • pepper, coarse
  • pinch nutmeg
  • 2 eggs beaten
  • 2 Tbsp whole wheat flour

    1. Chop onions, very fine.
    2. Cook in oil until wilted, i.e. not firm anymore.
    3. Grate potatoes and place in ice water for ten minutes (this draws out the extra starch), then in a colander to dry or squeeze out the excess water. Don't leave them long or they may darken.
    4. Mix together all ingredients.
    5. Heat a pan with 4 Tbsp oil, low enough so it doesn't smoke. Drop potatoe mixture by tablespoons and flatten each latke as you drop them.
    6. Cook until golden then turn to brown the other side. Remove to paper towel or newspaper to soak excess oil. Serve at once, with no-fat sour cream or yogurt and apple sauce. Don't even think about catsup, 'cause that's just gross.