Latkes

For the second night of Hanukkah. Barbara's family is of the savory rather than the sweet persuasion—when it comes to latkes, that is (boy, that was a close one). A small onion to about five smallish potatoes. I follow Claudia Roden's Book of Jewish Food. The key is to throw the grated potatoes into cold water instantly (these keeps them from discoloring and removes excess starch). Squeeze dry, and then add the onion and egg. Fry in miraculous oil. Serve with yogurt strained through cheese cloth. If you're making this the main course of a meal (and we are), top with lox and capers.