Makes about 12 cakes

Whether you are Jewish or not, Latkes or potato pancakes are delicious.  Served with gravy or with chunky applesauce and sour cream they are a delectable winter treat; and talk about comfort food!

About 4 cups of peeled and grated potatoes

2 onions, grated

1/4 cup of all-purpose flour

2 eggs, lightly beaten

Chopped fresh chives to taste

Salt and fresh, coarse ground black pepper to taste

Vegetable oil for frying (preferably a non hydrogenated like olive oil)

Wash and peel the potatoes.  Grate on the large hole of a grater.  Place the grated potatoes in a clean tea towel and roll up.  Twist the ends of the towel to squeeze out as much liquid from the potatoes as possible.  Put the potatoes in a bowl with the remaining ingredients and mix well.

Form into cakes that are about half an inch thick and three inches in diameter.  In a heavy skillet, heat about a quarter inch of oil to frying temperature and fry the potato cakes, two or three at a time, turning once, until they are golden brown on both sides.  Drain on pieces of brown paper bag.  Serve warm with gravy or chunky applesauce or spiced apples and sour cream.

Sweet potatoes have a lower glysemic index than white potatoes.  I’m working on a recipe but it’s not there yet.  I’ll post it when it’s edible.