6 medium potatoes
3 Tbsp flour
2 Tbsp milk
salt and pepper to taste
oil for frying
applesauce for serving
Peel potatoes, place peeled potatoes in ice water. Grate potatoes. Squeeze excess water out of potatoes, either with your hands or wrapped in a double layer of paper towels. Add eggs, milk, and flour, and stir to combine. Salt and pepper to taste. Heat oil in large skillet, hot enough so that a few drops of water will dance. Drop a large spoonful of potato mixture into the oil. Squash it flat with a spatula. Don't crowd the pan. Now, be patient. Watch the yellowish color of the frying latke creep to the center. When the whole top is yellow and you can't stand waiting to flip it anymore, wait a minute, then flip it. Keep latkes warm in the oven at 250 degrees F until ready to eat. Serve with applesauce.
A traditional Hanukkah treat. The oil that fries the latkes is a mitzvah, commemorating the miracle of the oil that lasted eight days.
The icy water helps to keep the potatoes from discoloring. When potatoes go brown while they're awaiting cooking, the cooked potatoes have a tendency to be, well, gray. Like battleships. They taste just like they're supposed to, but it's sort of like eating something out of the first act of Wizard of Oz.
Squeezing out the water:
The water can cause the oil to spit, so be sure to squeeze out as much as you can.