Latkes, traditionally made on Chanukah and fried in oil (fried food is symbolic of the holiday, which is why you'll also find people making fried jelly doughnuts - sufganiyot - delicious as well), served with applesauce or sour cream. Latkes are a bit time consuming, but these are delicious and so much better than the boxed mixes and/or frozen ones.
Difficulty: Medium, due to all the prep work. Difficulty increases if you do not have a food processor. You can definitely use a hand grater, but this will take longer and the consistency of the latkes will be a bit different.
Time: 60 minutes
As I like to do, here's the recipe, with info in parentheses to describe how I changed any of it from the original.
6 medium potatoes peeled and cut into eighths (I used plain russets)\
1 large onion (I used a sweet Vidalia), peeled and cut into eighths
3 Tbs flour
1 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp baking powder
Vegetable oil (I used canola)
In small batches using a food processer with the chopping blade, process potatoes and onions to a rough consistency (NOT to the point of pureed). Put chopped food into a colandar and let drain (you can help speed this up by squeezing it with the back of a large spoon in the colander). Transfer the chopped and drained potatoes and onions to a large bowl, then add the rest of the ingredients except the oil, stirring well. If the mixture appears too runny, you can add more flour.
Heat the oil (depth of 1/2") in a skillet/frypan. Working in small batches, fry the potatoes without touching each other, turning once when darker golden brown. Make sure not to make the latkes too thick or they won't cook in the middle. Remove from pan and drain on paper bags/paper towel. You can keep previous batches warm in the oven while you finish frying.
Makes about 15 latkes.
Mmmmmm.....worth the effort.