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Potato Latkes with Sour Cream and Applesauce


These delectable potato pancakes -- a Jewish specialty traditionally eaten at Hanukkah -- are delicious served at any time of the year as snacks or appetizers, for lunch, or even as a light dinner. Wonderful served with both sour cream and applesauce, they become quite the treat when topped with sour cream and golden caviar and/or smoked salmon. Latkes are best eaten freshly made, but you may freeze cooked latkes on a baking sheet; when solid, place in a freezer bag and store for up to 2 weeks. Partially thaw and reheat in 450F oven for about 6 minutes or until very hot.

1 medium-large onion
2 pounds (4 large) russet or Yukon Gold potatoes, peeled
1 large egg
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
Freshly ground black pepper
About 1/4 cup canola oil
Sour cream for serving
Applesauce for serving
 

Using largest openings of a 4-sided grater, or large openings of food processor grater, first grate onion, then potatoes into
large bowl and immediately combine to prevent potatoes from discoloring. Transfer mixture to colander and using hands,
squeeze out as much liquid as possible, then place in clean, dry bowl. Stir in egg, flour, salt, and pepper until thoroughly combined.

Heat about 1/4 cup oil in large nonstick skillet over medium-high heat. Drop about a scant 1/4 cup potato mixture per pancake, about 4 at a time, into hot oil--flattening each one slightly with back of spoon -- and cook for 3 minutes each side or until golden brown and crisp. Transfer to paper-towel-lined plate to drain. Repeat with remaining potato mixture, adding more oil as needed.

Serve immediately with plenty of sour cream and applesauce.

Makes about 14 pancakes


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