I used my food processor to make latkes last night, and it was so easy. I used flour to bind the potatoes, but am of the opinion that latkes are a great Pesach food (I use matzah meal to bind them, or you can use potato starch if you’re machmir by gebrokts).
I used 4 pounds of potatoes, 4 large Vidalia onions, salt, pepper, flour, and about 9 eggs, and fried in about 3 inches of canola oil.
We had apple sauce and sour cream, butter, Swiss, sauerkraut, Russian dressing, smoked salmon, creme fraiche, and black whitefish caviar and finely chopped chives.
I made some Reuben-style latkes with the Russian, sauerkraut, and swiss, and I also made some elegant latkes with lox, creme fraiche, caviar, and chives, which went down very nicely with ice cold vodka. For dessert, I made homemade churros with thick Mmexican chocolate-cinnamon ganache for dipping, and also deep fried Oreos, and Italian zeppole with powdered sugar. We brought in Dunkin Donuts from the store on Avenue J under R’ Mehlman, but will be making sufganiyot later this week.
And, in a nod to Yehudit and to irony (Eating Greek food on Chanukah), we made some Greek dishes with feta cheese- a Greek salad with stuffed grape leaves, feta, kalamata olives, anchovies , red onion, tomato, cucumber, romaine lettuce, oregano, and scallions, and I made spanakopita: we used OK-certified phyllo (Kronos?), frozen spinach, scallion, dill, parsley, onion, nutmeg, feta, sundried tomatoes, mushrooms, eggs, salt, pepper, lemon,with lots of olive oil and butter between the layers of phyllo.