Copyright Thomas Saaristo  All Rights Reserved
Vidalia onion latkes with creamy Vidalia onion sauce
To ramp up prep time, use a food processor with a grating disc to grate vegetables

1 Vidalia onion
1 large Russet potato
1 small carrot
1 large egg, lightly beaten
2 tablespoons flour
2 teaspoons House salt
Black peppercorns in a pepper mill
2 to 4 tablespoons canola oil

Using the large holes on a box grater, grate onion, potato and carrot. Place
vegetables in strainer; rinse with cool water until water runs clear. Drain well; squeeze
out excess water and pat dry with paper towel

Combine grated vegetables, egg, flour and salt and pepper

Heat canola oil in large skillet over medium heat. Use 2 to 3 tablespoons of vegetable
mixture per latke. Flatten slightly and cook until undersides are golden brown flip and
brown on the other side

Serve with Creamy Vidalia onion sauce

Melt 1 tablespoon butter in a small skillet over medium heat; sautee 1 chopped
Vidalia Onion until softened; cool

Mix 1 envelope beef bouillion with 1 cup sour cream,  1/2 teaspoon Worcestershire
sauce and cooked onions. Cover and chill for 6 hours or over night