Latkes

Also last night, I made latkes for the first time ever. I asked Jeremy's grandmother for her recipe, and she happily obliged. "All Jewish women know how to make them, except newlyweds," she wrote me, "it's like breathing."

Without further ado...

6 medium potatoes
1 onion
1/2 c flour
2 eggs
salt and pepper


Grate the potato and onion into a bowl. Use your hands to squeeze as much moisture out of the vegetables as you can. The potatoes will turn brown, but that's ok. Add flour, egg, salt and pepper.
Mix everything together. Heat olive oil on medium high. It's not necessary to deep fry the latkes; you can always add more oil if needed.

Drop potato mixture by the spoonful into oil. Flatten with a spatula.
Let your husband take a zillion unflattering pictures of you:

When latkes are golden brown on both sides, remove to a plate covered with paper towels to absorb excess oil. Serve with sour cream and applesauce.
Enjoy!