[caption id="attachment_277" align="aligncenter" width="500" caption="Reid&#39;s latkes - in between consumption of many adult beverages, he must have made about 100 of these beauties, all of which were gone by the end of the night!"]<a href="http://www.karolineskitchen.com/wp-content/uploads/2010/12/holiday-party-0091.jpg"><img class="size-full wp-image-277" title="potato latkes" src="http://www.karolineskitchen.com/wp-content/uploads/2010/12/holiday-party-0091.jpg" alt="" width="500" height="333" /></a>[/caption]

This recipe came to me from my college buddy, Reid.  We've been getting into trouble together for more than 10 years --  since we met while studying in Granada.  This year, he and his latkes were the star of our holiday party.  What follows is actually his mom's recipe.  I didn't change a thing about it since not only were the latkes perfect but I just love her voice ...exactly the kind of advice you'd expect from a mother to her son.  I've asked Reid to become a permanent fixture at our holiday parties from here on out...hopefully, he won't mind the extra work because I just can't have another holiday get together without these fried slivers of heaven.
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<td width="14" height="31"> </td>
<td colspan="6" width="471">POTATO LATKES</td>
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<td>eggs</td>
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<td>Dash</td>
<td>Pepper</td>
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<td height="17" align="right">4</td>
<td width="202">lg potatoes peeled and shredded</td>
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<td colspan="3">Tbls Matzah Meal or Flour</td>
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<td height="17" align="right">1</td>
<td colspan="2">sm onion shredded or chopped fine</td>
<td colspan="4">Oil for frying - I prefer Crisco Brand</td>
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<td>tsp salt</td>
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<td colspan="4">Blend the eggs, shredded potatoes and shredded onion.</td>
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<td colspan="2">Add seasoning and matzah meal (flour)</td>
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<td colspan="5">Drop by spoonful in heated oil and fry both sides until golden.</td>
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<td colspan="5">Added remarks:  Potatoes become gray if left uncovered.  </td>
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<td colspan="5">I keep the peeled potatoes in water until I'm ready to shred.  </td>
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<td colspan="5">I shred and then spread the eggs on top of them until I'm ready to fry. </td>
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<td colspan="6">I cover with plastic wrap (right on the mix) while the first batch is cooking.</td>
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<td colspan="6">To determine when the oil is hot enough put in a drop of potato juice or water.</td>
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<td colspan="6">When it sizzles, it is ready.  The oil should be hot enough to  sizzle but</td>
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<td>not splatter.</td>
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<td colspan="5">This is a very juicy mixture and gets juicier as you cook the latkes.  </td>
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<td colspan="4">Don't worry, You don't need to get rid of the juice.</td>
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<td colspan="7">I put the fried potatoes paper towels on a cookie sheet and keep in oven at about 200-250<sup>o</sup></td>
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<td colspan="6">Extras can be frozen.  I place them on a cookie sheet and freeze them.</td>
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<td colspan="5">Once frozen I put them in a plastic bag.  They can reheated in oven or</td>
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<td>toaster oven.</td>
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[caption id="attachment_276" align="aligncenter" width="500" caption="The rest of our holiday spread including buche de noel, Brandt beef tenderloin, potted shrimp, deviled eggs, peppermint bark, &amp; a cheese ball!"]<a href="http://www.karolineskitchen.com/wp-content/uploads/2010/12/holiday-party-0071.jpg"><img class="size-full wp-image-276 " title="buche de noel" src="http://www.karolineskitchen.com/wp-content/uploads/2010/12/holiday-party-0071.jpg" alt="" width="500" height="333" /></a>[/caption]