Latkes
Latkes are crisp fried potato pancakes, made with grated potato and onion bound with egg and a little matzo meal. They are served at Chanukah because the oil they fry in recalls the miracle of the temple lamp. The key step is squeezing the shreds dry in cheesecloth, which lets them crisp in the pan. Top them with sweet applesauce, cool sour cream, or a sprinkle of sugar.
Instructions
Grate the potatoes and the onion into a large bowl.
Tip the grated mixture into cheesecloth or a fine sieve and squeeze hard to press out as much liquid as you can. Dry shreds fry crisp, while wet ones turn soggy.
Stir the drained potato and onion together with the beaten egg, the matzo meal, cornmeal or flour, and salt to taste.
Heat the oil in a 10-inch (25 cm) pan over medium heat until it is quite hot.
Drop 1 to 2 tablespoons of the mixture into the pan for each pancake. Fry until the underside is set, then flip partway through so both sides cook.
Serve the latkes with applesauce, sour cream, sugar, or a combination of these as a topping.
Make it personal.
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