Ingredients:
5 Potatoes
1 Onion
3 eggs
Salt and pepper
Garlic Powder (a few dashes)
1/3 wheat germ or flour or matza meal
Oil or margarine for frying

How to make this recipe:
Peel and grate potatoes and onion. For heavy latkes, use the large grater holes and for more mushy latkes, use the little holes. (I like the mushy ones!)

Press water out of potato mixture. (If grated on large holes, you can use a colander. If not, you can just press them against the mixing bowel and carefully pour out the water.)

Beat 3 eggs and add salt, pepper and garlic powder to the eggs. Add eggs to potatoes and stir in well.

Add flour or wheat germ to potato mixture.

Heat oil and/or margarine in a frying pan. When oil is sizzling hot, add a heaping tablespoon of mixture to the pan. Each tablespoon will be a separate latke, so try not to fry them too close together.

Flip over and remove from pan when latkes are evenly browned.

To keep warm, place latkes of a towel (to absorb oil) and cover in a casserole dish, or place in a warm oven. Serve with apple sauce or sour cream! Or with a mixture of mustard and mayonaise!

30-45 minutes, cooking time: 10 minutes per batch

Serves 2-3 as main dish, 4-6 as side dish

Recipe from: Rachel - Join our Jewish Homemaking group