Potato Pancakes (Latkes)

I know that it is a little late in the season for a latke recipe. Chanukah has come and gone and I should be thinking about New Year's Eve. But latkes are delicious all year round and should be eaten more often than eight days in December (sounds like the title of a movie). My potato pancakes have few ingredients. That allows the potatoes to be the stars. Hand grating is tedious but essential and wringing out the water in a towel is messy but also essential. Make a small batch so that you aren't overwhelmed by it all. As always, applesauce or sour cream are perfect accompaniments. By the way, these latkes are gluten free, which may be important to a friend or family member. Thanks to Gourmet (Dec. 2000) for this recipe.

1 pound potatoes

1/2 cup finely chopped onion

1 large egg, lightly beaten

salt to taste

1/2 cup olive oil

Fill a large bowl with cold water. Peel potatoes and coarsely grate with a metal grater placing the grated potatoes in the bowl as you go. When all the potatoes are grated, let them soak in the cold water for another two minutes. Drain well in a colander.

Spread the grated potatoes and the onion on a kitchen towel. Twist the towel tightly to wring out as much liquid as possible. Transfer the potatoes and onions to a medium bowl and add egg and salt to blend.

Heat 1/4 cup of oil in a large skillet over medium high heat. Spoon 2 tbl. of potato mixture per latke into the skillet and flatten slightly with a fork. (You will be able to do four latkes at a time.) Reduce heat to medium and cook until browned on the bottom, about 5 minutes. Using a spatula, turn latkes over and brown second side, about 5 more minutes. Transfer browned latkes to a plate lined with paper towels. Add more oil to the skillet as needed.

Makes 12-16 latkes

Notes: I used a two burner griddle which makes about 8 latkes at a time. If making the latkes in advance, reheat on a wire rack in a shallow pan in a 350 degree oven for 5 minutes. This setup insures that the latkes will stay crispy.