Latkes

makes fourteen 3-inch pancakes

NOTE: Matzo meal is a traditional binder, though we found that the pancake was neither improved nor harmed by the addition of this ingredient in small amounts. Applesauce and sour cream are the classic accompaniments for latkes. This recipe will serve four to six people.

INSTRUCTIONS:

1. Grate potatoes in food processor fitted with shredding blade. Place half the potatoes in fine mesh sieve set over medium bowl and reserve. Fit food processor with metal blade, add onion, and pulse with remaining potatoes until all pieces measure roughly ¹/₈ inch and look coarsely chopped, 5 to 6 one-second pulses. Mix with reserved potato shreds in sieve and press against sieve to drain as much liquid as possible into bowl below. Let potato liquid in bowl stand until starch settles to bottom, about 1 minute. Pour off liquid, leaving starch in bowl. Beat egg, the potato mixture, and remaining ingredients except oil into starch.

2. Heat ¹/₄-inch depth of oil in large skillet over medium-high heat until shimmering but not smoking. Working one at a time, place ¹/₄ cup potato mixture, squeezed of excess liquid and pressed into a disc ¹/₂ inch thick, in oil. Press gently with nonstick spatula; repeat until 5 latkes are in pan.

3. Maintaining heat so fat bubbles around edges of latkes, fry until golden brown on bottom and edges, about 3 minutes. Turn with spatula and continue frying until golden brown all over, about 3 minutes more. Drain on triple thickness of paper towels set on wire rack over jelly roll pan. Repeat with remaining potato mixture, returning oil to temperature between each batch and replacing oil after second batch. (Cooled latkes can be covered loosely with plastic wrap, held at room temperature for 4 hours, transferred to a heated cookie sheet, and baked in a 375-degree oven until crisp and hot, about 5 minutes). Season with salt and pepper to taste and serve immediately.