Latkes (Potato Pancakes)

Ingredients:
2 C Potatoes, mashed
1 egg
6 Tbsp Flour
2 Tbsp Onion, grated
Salt and pepper
Vegetable oil, for frying*
Sour Cream

Preparation:
Mix the potatoes and egg, stir in the flour and onion. Salt and pepper, to taste.
In a heavy skillet, heat the oil over medium-high until oil is hot but not smoking.

Drop heaping tablespoons of the potato mixture, flattening them slightly with the back of the spatula. Cook until pancakes are golden brown.

Drain on paper towels and keep warm in the oven until serving. Serve with a dollop of sour cream.

*Traditionally, you are suppose to use chicken fat but to save my arteries, I use vegetable oil.

I learned to love latkes and knishes from my dear friend Susie Chefer. She taught me a great many things about Jewish cooking, history and traditions. Whenever I think of Latkes, I remember the Chefers and Susie's mom and dad, "Oma and Opa Berliner."