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Little Nan’s Potato Latkes

Chef Todd Slossberg
Restaurant/Operation Century Room, Hotel Jerome, Aspen, Colo.
Menupart Appetizers, Vegetables 
Daypart Breakfast, Lunch, Dinner
Region American

Yield: 6 servings
Sweet white onion 1 small
Russet potatoes, peeled 3 medium
Eggs 2
Matzo meal or all-purpose flour 3 Tbsp.
Kosher salt to taste
Freshly ground black pepper to taste
Vegetable oil as needed
Fresh herbs as needed
1. Grate onion with box grater into bowl. Grate potatoes into separate bowl. Squeeze some liquid from potatoes and drain excess liquid from onions. Combine onion and potatoes and add eggs, matzo, salt and pepper. Mix well.
2. Add oil to pan over low to medium heat. Place enough batter to make 3- to 5-in.-diameter pancakes. Cook until golden brown, about 3 to 4 minutes per side. Keep latkes warm in 200F oven; serve with fresh herbs.

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