Kitchen Guy's Potato Pancakes (Latkes)

The traditional dish of Hanukkah

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By Chef Jim

Story Published: Jan 14, 2009 at 5:12 AM MST

Story Updated: Jun 22, 2009 at 4:06 PM MST

Here's what you need:

4 large Russet potatoes, peeled, set in water
1 small onion, peeled
2 tsp. baking powder
1/2 cup flour
1 cup applesauce
1 cup sour cream
Caviar and chives (optional)
canola oil for frying

Here's how to make it:

Grate the potatoes and onion into a bowl, then place them in a strainer over another bowl so that most of the water drains out. (Or you may have to place them in a clean kitchen towel and squeeze out the water.)

Salt and pepper the mixture and add the baking powder and flour and mix well.

In a large frying pan, heat the oil to frying temperature, about 360.

Using a large spoon, drop the batter into the oil, forming pancakes, frying them until they are golden brown. Turn only once, frying again until golden on the second side, then remove to paper towels to drain. Keep the pancakes warm in the oven.

Serve the pancakes with plenty of applesauce and sour cream. Alternatively, make a “Napolean” by stacking the pancakes thusly: Pancake, topped with sour cream, pancake, topped with applesauce, pancake, topped with a dollop of sour cream and caviar on top. Garnish with chives.

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