Potato Latkes

I don't really know what to say about these except to tell you I love these Latkes. I've always really liked latkes and even have a recipe here for a beet and carrot variety but potato has always been my preferred latke choice. There are some bad recipes out there however, and I have been on the receiving end of them more than once. It's not pretty. If you don't squeeze that water out of the potatoes sufficiently it's game over. Or more so it's greasy, boiled potato mounds. See? Not pretty. These latkes though, are fantastic. Not too eggy and nice and crisp. Serve these babies with sour cream or applesauce and you'll be one happy camper.

Recipe adapted from All Recipes:
2 cups potatoes, peeled (russet or yukon golds work best)
2 tablespoons yellow onion, finely grated
1 egg, slightly beaten
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
pinch nutmeg
1/2 cup oil, such as grapeseed or peanut or vegetable

1. place whole peeled potatoes in ice water for 1 hour.
2. remove the potatoes from the water and using a cheese grater, grate the potatoes (large grate.)
3. Place the potatoes in a cheesecloth or clean tea towel and wring, extracting as much moisture as possible.
4. In a medium bowl stir the potatoes, onion, eggs, flour, salt, pepper and nutmeg together.
5. In a large heavy-bottomed skillet heat the oil until around 350 degrees. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 inch thick patties. Fry on one side about 5 minutes or just until golden brown, turn and brown on the other. Let drain on paper towels. Serve hot.

*Keep the latkes warm in a 300 degree oven until you are ready to serve. Also, you can make a batch and freeze them by placing the cooked latkes in a single layer on a baking sheet in the freezer. Once the latkes are frozen, store them in a freezer bag. Reheat the frozen latkes in a 400 degree oven for about 10 minutes.