Perfect Potato Latkes

(yields 24 latkes)

• vegetable oil for frying
• 1 cup flour
• 4 eggs
• 1 medium onion, grated in a food processor
• salt and pepper to taste
• pinch nutmeg
• 8 large Idaho or russet potatoes, peeled

Heat 1/3 inch oil in a heavy frying pan until very hot. While the oil is heating, place the flour, eggs, onion, salt and pepper, and nutmeg in a bowl, and mix thoroughly. Quickly grate the potatoes in a food processor, using the thin grating blade for soft latkes or the thick grater blade for crunchier latkes. Immediately add them to the batter, mixing with a spoon and without pressing on the solids in order not to draw unwanted moisture. Work very quickly so they do not have time to get discolored. Form small patties with both hands without ever squeezing, and lower them into the hot oil (at this point reduce the flame just slightly: leave it on high but not the highest), or drop the batter by heaping tablespoons. Fry until golden, about 3 minutes on each side. Remove and drain on paper towels. Serve with applesauce, yogurt or sour cream.

Variations:
Vegetable latkes: Replace the potatoes with a mixture of zucchini, carrots and parsnips. Add seasonings of your choice such as oregano, garlic and basil.

Sweet potato latkes: Substitute sweet potatoes for the regular potatoes, and add brown sugar, cinnamon and ginger to taste.

Potato Kugel: Add 1/3 cup of vegetable oil to the potato latke batter. Pour the batter into a greased loaf or square pan, and bake uncovered in a preheated 375 degree F oven for one hour or until the top is golden brown.