Latkes

I had a bunch of potatoes sitting around, so I made more latkes Latkes: 2.5 # potatoes, grated (soak the peeled potatoes in water while you are grating them, so they don't get brown, particularly if you are grating by hand), with the water squeezed out through a colander or cheesecloth. 2 medium onions, grated 1 clove of garlic, minced 1/4 cup matzah meal or flour 3 beaten eggs salt and pepper shortening or vegetable oil (a few cups) heat the oven to 200 F and melt the shortening in a deep skillet over low heat until melted, (you want about a half inch of liquid fat in the pan) then heat to medium-high. try to time it so that the potato mixture (below) doesn't have to sit around uncooked for long. you can also use more than one pan at a time, too cook the latkes quicker- this is helpful if you are making a large batch) combine the first five ingredients. add a little more matzah meal or flour if the mixture seems too wet. add salt and pepper. using a large spoon, make small fritters (about 2.5" across), and cook in batches of 6 or 7. fry until well browned on both sides- about 5 minutes a side or so. put the cooked latkes in layers in a paper towel lined oven safe pan, and place in oven to keep warm. repeat, placing paper toweling between each layer of latkes in the pan leeping warm in the oven. serve with applesauce and sour cream. makes about 25 latkes.