Latkes

It's Hanukkah and in our home, that means latkes, date cookies and man and lady cookies (the man and lady cookies are gingerbread and make enough to feed an army!). We make the latkes together, my husband makes the date cookies and we have fun making the man and lady cookies. It's our special time together as we enjoy each other's religious customs.

Here's the recipe we use for the latkes:

Latkes



Yield: 12 servings

4 large russet (baking) potatoes

1 medium onion

1 egg, lightly beaten

1/2 teaspoon baking powder

2 tablespoons flour

1 teaspoon kosher or sea salt, plus extra for seasoning

Vegetable oil

Freshly ground black pepper

Sour cream or applesauce

Garnish: fresh chives

Peel and grate potatoes and onion. Transfer to a sieve or kitchen towel and squeeze out excess water. In a large bowl, combine grated mixture, egg, baking powder, flour, and salt. Warm a thin layer of oil (about 2 tablespoons) in a large, heavy skillet over moderate heat. Drop batter into skillet one heaping spoonful at a time (but don't crowd the pan). Flatten gently; don't push potatoes too hard into oil. (Each latke should be about 2 inches wide.) Fry in batches, turning once, 4 minutes per side or until golden brown. Drain on paper towels and season well with salt and pepper. Add a dollop of sour cream or applesauce, garnish with fresh chives, and serve immediately.