Humorously summarizing the theme of Chanukah (and Purim), comedian Alan King famously quipped "They tried to kill us; we won; let’s eat!" I say, let us eat Greek! Latkes, that is. Inspired by the traditional Greek salad, these latkes are stuffed with sauteed red onion and tri-colored peppers, Kalamata olives, and feta cheese, to create an awesome take on a holiday favorite. Enjoy.
In a large skillet, saute the red onion, olives, and peppers, over medium-high heat, until vegetables are tender, and the onion is slightly translucent. Set aside.
Beat the eggs together with the Greek dressing mix and stir into the shredded potatoes. Add the remaining ingredients and mix thoroughly to combine.
In a large skillet, over a medium-high flame, heat between 1/4-1/2 cup oil to 365°F. Test to ensure oil is proper frying temperature by dropping in a single potato shred or small piece of onion and noting if it sizzles immediately. Using an ice cream scoop or large spoon, scoop the latke batter into the pan and immediately press down on each latke with a spatula. You should be able to get about 3-4 latkes in the pan at one time. Do not overcrowd. Fry the latkes about 3-6 minutes on each side, or until golden brown and firm. When golden brown, firm, and crisp, remove latkes from pan and drain on a paper towel-lined plate. Allow to cool slightly before serving or freezing for future use.