POTATO LATKES, ASHTON STYLE #211

 Latkes are an old recipe that is prevelant in Jewish restaurants.  The following recipe is a variation of  one that I really enjoy,  you may wish to double or even tripple the recipe if you are serving more than 4 people.
I hope you will try it and enjoy this classic dish.
INGREDIENTS:
2 lbs of  good white potatoes including Idaho
2 eggs slightly beaten
4 cloves of garlic, peeled, smashed and minced
(optional 1 onion, peeled and minced)
1/2 tsp salt
1/2 cup of virgin olive oil
DIRECTIONS:
     1. in a large bowl mix the eggs, garlic, and
         salt together until well incorporated
     2. In another bowl finely shred the potatoes
         using a grader
     3. squeeze the potatoes to remove the excess
         moisture
     4. mix the potatoes and egg mixture together
         until well incorporated
     5. form a handful of mixture into patties about
         2 inch diameter until all are made
     6. pour 1/2 cup of virgin olive oil into a large
         fry pan over medium high heat
     7. test the oil by putting a small amount of
         potato mixture into the oil to see if  it is
         is bubbling then put about 4 patties into
         the pan and saute about four minutes on
         each side
     8. remove with a spatula and place in paper
         toweling to remove excess oil
     9. this recipe will serve 4 people and if you
         double it  you can serve 8 to 10