Grandma Anne's Latkes
Simple, but the best traditional latkes. She always threw in a little of this and a little of that, but when pushed for exact quantities, here's what I got-and they are delicious!
For a crowd-serves about 12

• 15 big white potatoes of your choice
• 3 large or 4 medium brown or yellow onions
• 6 large eggs
• 1 cup flour or matzo meal
• 3 tbl salt
• 1 ½ tbl white pepper

1. Peel potatoes and place in cold water to retain color
2. Grate onions and potatoes in batches, squeezing out and draining excess water as you go, but don't take out the water from the last batch
3. Add the eggs and mix
4. Add flour, salt and pepper and mix well
5. To cook the latkes, drop large spoonfuls into a pan of ¼ inch of very hot oil. Using the spoon, quickly and gently press the potato mixture to form a flat oval shape, then loosen from the bottom if it sticks slightly. Turn once, cooking until each side is golden brown. Remove to drain on a baking sheet covered in paper towels
6. Serve immediately or keep warm in a 200 degree oven
7. To make ahead, freeze latkes in a single layer, then place frozen pancakes in a plastic freezer bag. To reheat, place on a cookie sheet in a single layer and heat for 7 minutes at 375 degrees

Recipe by Shari Appleman, Westport, CT, printed with permission