That once-in-a-lifetime holiday, Thanksgivikkah (sp?), proved at least one thing: cranberry sauce is just as good with latkes as applesauce is.
Thanksgiving food was center stage for the first few nights of Hanukkah, but by night six, I roused myself to make latkes.
I’ve never posted my recipe for latkes on this blog before, so here it is now. I am presupposing you have a food processor; if not, you can chop potatoes and onions by hand, or use a box grater. I hope you have onion goggles.
salt and pepper
cooking oil (several tablespoons. Now is not the time to be sparing with the oil.)
Scrub potatoes and cut out any eyes or bad spots. (You can also peel them entirely if you’re finicky about potato peel.) Cut them into large chunks (but not so large they won’t fit down the spout of a food processor). Cut the onion likewise. Feed potato and onion into the food processor.
In a separate, medium bowl, beat the egg. Transfer the potato/onion mixture to the bowl with the egg, add salt and pepper, and mix until combined.
In a skillet (preferably cast-iron), heat the oil on medium heat until it pops and spits when you flick water into it. Spoon the latke mixture in; I can fit about three latkes in a 10″ skillet. (You don’t want them to be too crowded or they’ll be hard to flip.) When they start browning on the bottom and will stick together, flip them until they brown on the other side.
When the first batch is cooked, transfer them to a cooling rack lined with a paper towel (or, if you’re making a larger batch and you need to keep them warm, put them on a cookie sheet in the oven at 200 F).
Serve with your choice – applesauce, sour cream, cranberry sauce (Thanksgivikkah!), a sprinkle of sugar, or nothing at all.