Potato Latkes

I first remember tasting potato latkes in the Oregon country side, visiting a friend's friend while going along our road trip. I remember hearing that this couple had moved out to the sticks to live off the land, get off the grid and raise their daughter. This was a new concept to me at the time. For their living, the woman made beautiful tie dye skirts and hand blown pipes to sell at country festivals and fairs, while her husband farmed a vegetable garden for them. They made an impression on me, they were living a certain way, choosing it consciously. The latkes we ate for dinner, also made a big impression. Served with sour cream and applesauce, I was hooked. Here is the recipe that I love.

Potato Latkes (serves 4)
2 cups shredded potatoes
2 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 1/4 teaspoons salt
1/2 cup peanut oil for frying

Directions

~Place the potatoes in a bowl of salted water for at least 20 minutes.
~Drain in a colander & press to extract as much moisture as possible.
~Combine all ingredients.
~In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form thin patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot.

If you can get your hands on some home made Apple Butter, you will die of delight at your breakfast table.