Nutmeg? Olive oil? Whole wheat flour? Precooked onions? In my book, these are
abominations, as well as way too much work! Here is, if not a definitive, at least an inoffensive recipe for
potato latkes:
2 large russet potatoes, peeled
1 medium onion
1 egg
1/2 - 1 tsp salt
pepper to taste
1/4 c flour
vegetable oil for frying
Either by hand or with a food processor, separately grate the onions and the potatoes. At this point, you may soak the grated potato in cold water and squeeze out the excess moisture, but this is not strictly necessary.
Soaked & squeezed or not, combine the potato, egg, onion, salt, pepper and flour. Heat oil in a skillet. Drop by tablespoonfuls into the hot oil. Cook pancakes until well browned on both sides. Drain on paper towels or brown paper. Keep latkes, on their draining paper, warm in the oven while cooking remaining batter. Don't worry if it darkens a little; it will be fine once it's cooked.
Serves two or three, depending on how hungry they are. Increase recipe as necessary.
Potato latkes are traditional Ashkenazi food at Hanukkah. It is said that the oil they are fried in represents the miraculous oil that burned in the temple light for eight days after the Maccabees fought the Greeks.