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The Road to Reuben: Latkes

Latkes are great any time but I thought they would make a good treat with the Reubens. I mixed up a batch with grated potatoes, onion, eggs, and bread crumbs (sorry, I didn't have matzoh). Several Web sites describe variations on using a towel, and perhaps a lever, to squeeze water out of the grated potatoes. I found that to be much less effective than simply putting a wad of potatoes between my hands and squeezing. My technique extracted huge amounts of water.
I fried them up, taking advantage of some beef fat that I had stored from my last batch of beef stock. The result was crunchy, hearty, and deeply flavorful thanks to the deep fat.
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