Latkes and Brussels Sprouts

I followed this recipe for the Brussels Sprouts, except that mine turned out more blackened than goldened. But delicious anyway.

Latkes are the easiest thing in the world to make and so comforting.

2 russet potatoes, grated
1 large onion, minced (or grated if your teary eyes can stand it)
2 tb flour
2 beaten eggs
salt and pepper to taste
olive oil

Stir together the grated potatoes (btw: I leave the skins on) and onion in a large bowl. Transfer the mixture to a cheesecloth and squeeze from it as much moisture as you can. Return the mixture to the bowl, first wiping out any leftover liquid. Stir in the flour and eggs, and season to taste.

If you want a good fry, use vegetable oil -- enough to rise about a 1/4-1/2 inch up the side of your heavy, wide pan. I wasn't feeling so comfort-ambitious after the indulgent holiday weekend, so I opted for about a tablespoon of olive oil (per batch) and a non-stick pan. Keep the heat on the high side of medium.

To form the patties, I used a shallow 1/3-cup measuring cup. (You could also use a large spoon, or just your hands.) Pack the mixture into the cup and carefully turn it over onto the hot, oiled pan. Cook for about 3-5 minutes per side, keeping an eye on the heat and adjusting if necessary. Serve with applesauce, sour cream, and lots of salt and pepper.