Hanukkah 2018 starts the evening of Sunday, Dec. 2. You can get a head start on these traditional potato pancakes by pan-frying them the day before. Reheat them in a single layer at 400 degrees Fahrenheit until hot, about 10 minutes.
The trick to latkes that stay crispy? Let them dry on a rack, instead of a pile of soggy paper towels. They cool quickly, so if you're serving them the same day you can place them on a baking sheet and keep them warm in the oven at 200 degrees while you fry the next batch.
This recipe makes about a dozen latkes and is easily doubled.
Crispy Potato Latkes
1 lb. russet potatoes, peeled
1 large egg
¼ cup finely chopped yellow onion
4 tsp. all-purpose flour
1/8 tsp. black pepper
Grapeseed or vegetable oil
Grate the potatoes, placing them into a bowl of salted water as you go. (Using a food processor will yield a coarser grate than if you do this by hand.)
Drain the potatoes. Place them in a kitchen towel then, over the sink, squeeze out as much water as you can.
Transfer the potatoes to a large bowl. Stir in egg, onion, flour, pepper and ½ tsp. salt.
Heat a large frying pan over medium heat. And enough oil to come up about ¼ inch. Once it’s hot, gently drop the potato mixture by large spoonfuls into the oil, flattening each one out with a spatula. Latkes should not be touching.
Fry, turning once, until golden on both sides, about 4 minutes per side.
Meanwhile, place a cooling rack over a baking sheet. Once the latkes are done cooking, place them on the rack to dry for at least a minute before serving or putting away for later.
It’s traditional to serve latkes with sour cream or applesauce.
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