One Potato, Two Potatoes, Latkes and More

Chanukah begins at sundown this evening and along with it comes the smell of potato latkes frying on the stove. Feeling adventurous? Give this recipe a try. The latkes will be consumed faster than you can transfer them to a plate!

Potato Pancakes (Latkes)
1 pound potatoes shredded; squeeze out excess liquid (I do not peel them, though it is optional)
1/2 small onion, chopped

Add the following to the potatoes and onions and mix well:
1 egg
1 rounded t. flour
1/2 t. baking powder
1/4 c. matzo meal or cracker meal
1 t. salt
Pepper to taste

This recipe can be made by hand for small batches. A food processor is particularly helpful when preparing larger batches. You can utilize the shredding disk for the potatoes and the onions. Then change to the steel blade when incorporating the remaining ingredients. Consider using the steel blade for the entire batch until the mixture is sufficiently smooth, or add only half the potatoes and onions and stir the remaining shredded potatoes and onions in at the end. By withholding half the shredded potatoes and onions, the latkes will have more texture (similar to hash browns).

In a deep heavy skillet, heat a half inch of oil. Add the potato mixture by tablespoons, flattening with the back of a spoon. Fry until golden brown, flipping when the edges begin to darken in color. Transfer the latkes to a paper towel to drain.

Latkes can be made ahead of time and frozen. As an alternative, try making them with sweet potatoes and scallions, in place of the potatoes and onions.

Serve with applesauce and/or sour cream.

Believe me, they will be begging for more! And remember, latkes are not just intended for Chanukah; they are the perfect accompaniment to any holiday meal. For years I brought them to our annual Christmas Eve celebration.

Happy Chanukah to all!