Potato Latkes

2 eggs
3 cups grated potatoes (Russets or Yukon Gold work well)
4-8 tablespoons grated onion
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cracker (can also use gluten free crackers) or matzo meal, some use flour
1/2 cup (or more) fat (chicken fat, aka schmaltz works great!) So does peanut oil or olive oil. Be generous with the oil.

Beat the eggs, grate potatoes (by hand or use a food processor), Squeeze out as much liquid from the potatoes as possible using a fine strainer or cheesecloth. Mix together the squeezed potatoes, onion, salt, pepper, and cracker/matzo meal.

Heat half the fat in a frying pan (iron skillets work well) and drop the potato mixture into it by the tablespoon. Fry until browned on both sides. Keep pancakes hot until all are fried and add more fat as required. When ready, remove to a plate covered with a layer of paper towels to absorb the oil. Serve immediately or keep warm in a low oven (200F) until ready to serve. It is tasty and customary to eat latkes with applesauce, sour cream or yogurt. Pomegranates are also a lovely latke topping. Enjoy!

Serves 2- 8 people - depending on how ravenous for Latkes they are!