The Bon Vivant Gourmet

2 large eggs
¼ c. grated onion
¾ t. salt
¼ t. white pepper
2 T. bread crumbs or matzo meal
1 t. lemon juice
¼ t. dried thyme
1 ½ large red bliss potatoes, peeled and grated
½ c. of oil, butter or (gasp) schmaltz

Beat the eggs.

Add the onions, salt, pepper, crumbs lemon juice and thyme. Grate the potatoes on a medium fine grater. Squeeze into a towel to remove as much water as possible. Add to the egg mixture. Heat half the oil in fraying pan and drop the potato mixture into it by the tablespoonful, adding oil as require. Fry over medium heat until browned on both sides. Drain on paper towels and keep warm in oven until all are fried.

Serve with sour cream and applesauce. For a particularly elegant dish, top each latke with some sour cream and a dollop of good caviar. Heaven.

Labels: appetizers