The Jewish festival of Chanukah begins soon. It celebrates the miracle
of one day's worth of oil lasting for eight days so a new supply for the
menorah, the candelabra in the Temple, could be produced. Dishes fried
in oil, such as potato pancakes and jelly donuts, are traditional.

Traditionally the potatoes are grated by hand and seasoned with bits of
the cook's knuckles. This recipe uses the wonders of modern science and
achieves the same texture as fine grating on a box grater.

Safe Knuckle Potato Latkes

Recipe By :Janet Wilder

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb baking potatoes
1 large yellow onion
2 eggs
1 cup matzo meal
salt and pepper to taste
peanut oil

Peel potatoes, placing each one into a large bowl of cold water. Slice
each potato in half, length-wise. In a food processor with shredder
disk inserted, shred potatoes in batches until all are finished. As
each batch is complete, place in a bowl of cold water to prevent
discoloration. Cut onion into eight pieces. Place metal blade in
processor. Put a piece of onion in and pulse until chopped. Squeeze
two handfuls of potato shreds dry and place in processor bowl. Pulse
three or four times until it looks like fine shreds. Empty into a bowl
and repeat until all shreds are chopped. Stir in eggs and matzo meal.
Season with salt and pepper to taste. Let mixture sit for at least 30
minutes. Stir and add more matzo meal if necessary. Mixture should be
a little stiff.

Heat one inch of peanut oil in a large skillet. Drop large spoons full
of potato mixture into hot oil. Fry until golden brown, turning once
after four minutes. Makes a lot.

NOTES : Serve with applesauce and sour cream. Do not substitute another
oil. For the proper flavor, peanut oil is a must. I prefer an electric
skillet as it's much easier to keep the oil at a proper temperature.


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