36/ Latkes

Grate on a cheese grater (don't worry about the butt ends that make you grate your fingers off!):

• 2 lb scrubbed (no need to peel) Russet potatoes

Rinse in cold water, strain and then squeeze dry in a kitchen towel. Mix in a large bowl with:

• 1 large sweet onion, grated
• 3 eggs, beaten
• ¾ c. flour 
• 3 tsp. coarse sea salt (or 1 ½ tsp. fine sea salt)
•  ½ tsp. pepper

Scoop with a cookie/ice cream scoop and lightly flatten with hand, then gently slide in a large pan of hot vegetable oil ( ½" good) in groups of 6 and cook until golden brown. Gently flip and brown other side. Drain on paper towels, then place on pan and keep warm in oven while cooking other latkes. Makes 18!