Potato Pancakes - Latkes

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I am currently working on a "Top Five" project.  Potato Pancakes (Latkes) have a very warm spot in my heart.  I now make them every Christmas morning.  I was introduced to them during my New York time (Everyone should live in NYC at least once in their life).  So, i feel very cosmopolitan when I eat these.

They are very easy.  But in fairness, before I started making these using my food processor (the grating blade wheel), I lost a lot of knuckle skin when I was using a box grater.  But now with the magic of modern appliances, easy as can be.

I first started using the recipe found in "Joy of Cooking.  I made several additions and have something I really like.  Lots of little layers and surprising extras....

• 2 Cups grated Russet potatoes
• 1 cup grated Sweet Onion
• 2 TBS grated Ginger Root
• 3 eggs
• Combine 3 TBS all-purpose flour
• 2 TBS Not Your Grandmother's Herbes de Provence (My savory herb mix which contains garlic and lemon peel)
• Add the flour/spices to the potato mixture and mix well

Shape it into 1/4-inch thick 3-inch diameter patties. Saute in 1/4 inch
or more hot fat (when I can, Bacon Fat, but usually Canola Oil. Turn and brown the second side until crisp. These are
usually served hot with:
Sour Cream and/or Applesauce
They are best, like all pancakes, served hot out of the pan. If you must
hold them until all the batter is cooked, place them on a rack above a
baking sheet in a 200 oven. Then serve them all at once after draining

I've even been known to enjoy these for Dinner!  But they deserve a spot in my top five breakfast!