Latkes

Latkes are a Hanukkah food (although we make them for most Jewish holidays, simply because I don't know many Jewish recipes). Traditionally they are served with applesauce or sour cream, but my family seems to prefer them with salt, ketchup, or barbecue sauce...oh well, so much for tradition eh?

5 large potatoes (washed and trimmed, but they don't need to be peeled unless you want to)
1 bunch of green onions, chopped (I skip these half the time, just because I forget)
1/4 c flour
3 eggs, beaten

Over the sink, grate the potatoes into a colander. Press out as much of the potato water as possible. Place the grated potatoes in a large bowl and add the remaining ingredients. Stir into a thick 'batter' (it's not really much of a batter, but it will all get sticky and clump together).
Over medium-high heat in a heavy skillet (cast iron is best), heat about 1/4c oil until hot. Drop in scoops of batter and flatten with a pancake flipper. Fry on each side until golden.
Drain latkes on a plate lined with paper towel. Serve warm.