POTATO LATKES ENJOY DAN:

                                   POTATO LATKES by CHEF DAN:

Makes about 3 dozen

INGREDIENTS:

2 large Russet potatoes, scrubbed and cut lengthwise into quarters

1 onion, peeled and cut into quarters

2 eggs

1/2-cup matzo meal (during Passover)

1/2-teaspoon freshly ground black pepper

Pinch of salt

Grape-seed oil for frying

DIRECTIONS:

1.   Using a food processor with a coarse grating disk, grate the potatoes and onions.

2.   Transfer to a dish towel and squeeze the living delights out to get out as much liquid as possible.

3.   Transfer mixture to a bowl.

4.   Add eggs, matzo meal, salt, and pepper, mix until matzo meal is absorbed.

5.   In a cast iron skillet over medium-heat, pour in about 1/4--inch of oil.

6.   And when the oil is sizzling, add a heaping tablespoon of the batter.

7.   Use a spatula to flatten and shape the drops into discs.

8.   Cook until the edges or the latkes are brown and crispy, about 5 minutes.

9.   Flip and cook until the second side is deeply browned, 4 more minutes.

10.                Transfer the latkes to a paper towel- lined plate to drain.

11.                Sprinkle with salt and pepper to taste.

ENJOY DAN:                                           EAT VEGETABLES AND LATKES!!