Title: Potato latkes, with variations
 Categories: 
      Yield: 4 Servings
 
  1 1/2 lb Russet potatoes peeled
    1/4 c  Finely chopped shallots
      2 lg Eggs, lightly beaten
      2 tb Flour (or more) or matzo
           Meal (during Passover)
  1 1/2 ts Salt and freshly ground
           Black pepper
           Vegetable oil for frying
 
  In a food processor grate the potatoes. Line a sieve with cheesecloth
  and transfer potatoes to the sieve. Set sieve over a bowl, twist
  cheesecloth into a pouch, squeezing out some moisture. Let mixture
  drain for 15 minutes. After 15 minutes, pour off liquid from the bowl
  but leave the white potato starch that settles in the bottom of the
  bowl.
  
  To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and
  freshly ground pepper. Return drained potatoes to this mixture and
  toss to combine.
  
  Preheat oven to 200 degrees. Line a baking pan with paper towels.
  When you are ready to eat, in a large skillet heat 1/4 inch of oil
  over medium high heat until hot. Drop heaping tablespoonfuls of
  potato mixture and cook for 3 to 4 minutes a side; latkes should be
  golden and crisp on both sides. Eat right away or keep warm in oven.
  Serve with applesauce or sour cream or cottage cheese mixed with sour
  cream
  
  Variations: South Western Style Omit the shallots; mix the batter with
  chopped herbs such as cilantro, scallion and dried oregano. Serve
  topped with slivers of roasted red peppers, grated Jack cheese and
  salsa.
  
  Curried Style mix potatoes with some curry powder. Make a circle of
  sliced fresh tomatoes on a dinner plate. Center 3 to 4 overlapping
  pancakes in an inner circle and center a dollop of sour cream and hot
  pickle in the middle.
  
  Italian style mix potatoes and onion with a smidgen of raw garlic and
  thin slices of prosciutto. Cook in olive oil and serve topped with
  fresh ricotta cheese and surrounded with a dice of seeded tomatoes
  mixed with basil and vinaigrette.
  
  Yield: 4 servings