Potato Latkes

The Gourmet Cookbook

I first made these with first graders while I was student teaching and we were studying Hanukkah, among other holidays. The recipe says serve with sour cream and applesauce; we have had them just with applesauce and it's a great combination. They taste like those crunchy little potato sticks that were around when I was a kid...I don't know if they still make them. In any case, salty and delicious and easy to make.

1 lb. potatoes

1/4 C finely chopped onion

1 large egg, lightly beaten

1/2 t salt

1/2 - 3/4 C olive oil

Preheat oven to 250.

Peel potatoes. Coarsely grate on large teardrop-shaped holes of a box grater, then transfer to a large bowl of cold water. Soak potatoes for 2 minutes, then drain well.

Wrap grated potatoes and onion in a clean kitchen towel, and twist and squeeze tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl, and stir in egg and salt.

Heat 1/4 C oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 3 or 4 latkes, spoon 2 tablespoons of potato mixture per latke into skillet, flattening and spreading each one into a 3-inch round with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt, then keep warm in oven while you cook remaining latkes. Add more oil to skillet as needed.