Strawberry Fields for Breakfast

We’ve been so busy this past week, that today is the first time we have to make some homemade Latkes. We’re not Jewish, but last year the girl came home with a recipe for Latkes, we made them and discovered how delicious they are with French Onion Dip, and a tradition was born)
The girl just learned how to peel potatoes at Thanksgiving, so she peeled some, and now she’s grating the potatoes. Sigh, my little girl, so grown up… Last year we didn’t have any applesauce, so we just grated some Golden Delicious apple- which was a tasty alternative. This year, we have some homemade applesauce, but I forgot to take it out of the freezer…so we might grate some apple again. Sour cream is also a traditional topping, but now that we have tried French onion dip, I’ll never go back.

2 cups grated peeled potatoes,

1 small onion, grated,

 1 teaspoon salt,

 grind of pepper,

1 tablespoon flour

1/2 teaspoon baking powder,

2 eggs, beaten

Soak the potatoes in cold water for an hour, then drain and press out as much water as possible. Mix the potatoes, onion, salt and pepper, then add the flour and baking powder. The flour makes the latkes hold together when they fry, but too much and you lose the crispiness. Add eggs and mix well. Drop the mixture by tablespoons in a well greased, hot frying pan. Spread out with the back of the spoon. Cook on one side until golden brown, then flip. Eat immediately, or save up on a plate in the oven set on 200. The advantage to doing this is that everyone gets to eat together, but the disadvantage is that they really are best fresh out of the frying pan. I think it is worth it for everyone to eat at the same time.

This recipe makes about 15 or 16 latkes.