And your bird can sing: {in my kitchen} potato latkes

Ok, so the first time I tried making latkes last year I failed miserably. I don't remember exactly what went wrong [probably didn't get enough water out of the potato?], but they just weren't 'right'. I mean, my dad ate them, but as I told him, he'd eat anything. I figured there's not time like the present and since it is Hanukkah after all, I decided to try a different type of pancake in my life other than Bisquick. I haven't had them in awhile so it's hard to perfect the taste, but I am happy to say there were sooo edible.

I found this recipe + just doubled it [+ tweaked slightly] it as I was going to bring in the goods to work if I was successful.

2/3 cup of potatoes, grated
1/4-1/2 onion, finely diced
2 tbsps all-purpose flour
1 egg yolk
Salt + freshly ground pepper
Vegetable oil
Olive oil
1/4 cup finely chopped fresh parsley

Add some olive oil + onion to saucepan + cook until golden brown. Season with a pinch of salt + pepper and put to the side.

After grating the potatoes, you want to get out as much of the water as possible. Whether you wring it out in a towel, or wring out small amounts in a paper towel, wring away. Put in a bowl and fold in the flower, onions and salt + pepper. Add in the yolk, mix until evenly combine + then add parsley.

Drizzle vegetable oil to your pan, and once hot, add a spoonful [choose the amount you prefer] of the potato mixture to the pan + flatten with a spatula. Cook 2-3 minutes/until golden brown [I always cook a little extra when dealing with a mixture that involves egg]. Flip + repeat. Remove from heat + place on paper towels to cool.

Top with your choice of goodies - apple sauce for dessert, sour cream for a savory snack, or smoked salmon for a perfect breakfast.

Mazel!