4 cups shredded potatoes (1 lb; Frozen hash browns work great! Defrost first.)
1 small onion, chopped
3 eggs
3 T. scallions, chopped
1 tsp. salt
1/4 tsp. black pepper

Combine ingredients together in a large bowl. Using a tablespoon measuring spoon for bite-sized latkes and an ice cream scooper for larger latkes, cook batter in batches, frying until both sides are golden brown. Careful to heat the pan up until very hot before adding batter to it. The oil should sizzle! Be careful not to flip the latkes over until the edges are slightly browned. Enjoy with applesauce, sour cream or some crazy fun latke creations.

Servings: 15 latkes using tablespoon measuring spoon

Presented by Miriam Wilhelm, Knoxville Jewish Day School