Latkes

Use a food processor or grate the potatoes and onion. You don't have to peel the potatoes, just wash. Note from Tamar: Make this thick grated, not pulverized. The crispy bits sticking out after they're made into patties are the best part.

Second Note from Tamar: By thick grated, think like shoestring fries or bean sprouts in thickness I guess? It's not an exact science clearly, I just don't like latkes that are made into doughy patties; they should be a jumble of shreds with just enough egg and flour to hold them together.

Drain the potatoes, squeeze the liquid out, add an egg white or two and flour. Note from Tamar: I add the whole egg, and if I need more, crack it into a bowl and add in small amounts in case I don't need the whole second one.

Season with salt and pepper. Mush all together by hand.

Heat up about 1/2 inch of canola oil, make the latkes in your hand, and fry up until brown on both sides.

Serve with applesauce (and cinnamon), sour cream, or whatever else.