A nice cool day, sitting around watching basketball and eating potato pancakes. I feel like a Jewish grandmother.
Noodle's Potato Pancakes (Latkes)
Two russet potatoes
1/2 yellow onion
Two eggs
Flour
Oil
Super easy - peel the potatoes, and grate using the coarse holes on a grater. Line a large bowl with a clean dish towel, and place the potatoes on top. Grate the half onion, and add to the potatoes. Gather up the ends of the dish towel, and squeeze like your life depends on it. You will be amazed at the amount of liquid that comes out. This is an important step to guarantee crispy pancakes.
Mix in the eggs, and two tablespoons flour, and season with salt and pepper.
Heat oil in a large skillet over medium - high heat. (Like a six or seven on a scale of one to ten.) Once oil is hot, place a large spoonful in the pan, smooshing it down to flatten it. Add as many more as you can fit without overcrowding the pann. Cook for about four minutes a side, until nice and crispy. Remove to a paper towel lined plate, and place in a low over to keep warm while you make the rest.
These are easily scaleable - for each standard sized potato, you use 1/4 of an onion, one egg, and one tablespoon of flour.
I like mine with sour cream and chives, but the ol' lady has a sweet tooth so I made her some applesauce - just seed, peel, and dice a couple Granny Smiths, and cook in butter over a low heat with cinnamon, brown sugar, a splash of vanilla, and a little water. When the apples soften, you can mash 'em up some - I like to leave a little texture.