Potato pancakes served piping hot

Wed., Dec. 13, 2006

Good Housekeeping Hearst Communications

These crispy potato pancakes, a must for Hanukkah, are best enjoyed right out of the frying pan, but if you must, they can be kept warm in a 250 F oven for up to 30 minutes until ready to serve. If you are preparing a large batch several hours ahead, to reheat them, place on a rack set over a cookie sheet in a 375 F oven for about 10 minutes or until piping hot.

Prep: 35 minutes

Cook: 8 to 10 minutes per batch

Makes: About 20 latkes, or 10 accompaniment servings

Potato Latkes

2 1/2 pounds baking potatoes (4 large)

1 medium onion

1 large egg

2 tablespoons all-purpose flour or matzoh meal

1 tablespoon chopped fresh parsley or dill

1 tablespoon fresh lemon juice

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

3/4 cup vegetable oil for frying

Parsley sprigs for garnish

“ Peel potatoes and onion and shred into colander. With hands, squeeze to press out as much liquid as possible. Place potato mixture in large bowl; stir in egg, flour, parsley, lemon juice, baking powder, salt and pepper.

“Preheat oven to 250 F. In 12-inch skillet, heat 3 tablespoons oil over medium heat until hot. Drop potato mixture by scant 1/4 cups into hot oil to make 5 latkes. With back of spoon, flatten each latke into 3-inch round. Cook until underside is golden, 4 to 5 minutes until undersides are golden. With slotted spatula, turn latkes and cook until second side is golden brown and crisp, 4 to 5 minutes longer. With slotted wide spatula, transfer latkes to paper towel-lined cookie sheet to drain; keep warm in oven.

“Repeat with remaining potato mixture, stirring before frying each batch and using 3 tablespoons more oil for each new batch. Serve hot with applesauce or sour cream.

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