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…come light the menorah.  (The song is bound to start going through your mind about now…).

For our family, one of the best parts of Hanukkah is Potato Latkes!  Even though we will be away during most of the Festival of Lights, we will come home in time to host a Hanukkah party with friends.  We will gather in the kitchen to prepare potato latkes and home-made doughnuts, and will share in a delicious pot-luck supper.

Here is the recipes for latkes I will be making with my students this week, and the one that we will make at the party next week.  One word of caution – sometimes the oil in the pan can splatter, particularly if your latke mixture is too wet.  If kids are watching, be sure to have them stand back a bit or use a splatter guard on top of your pan.

Potato Latkes

1 lb potatoes
1/2 cup finely shredded onion
1 large egg, lightly beaten
3 Tbs flour
1/2 tsp salt
1/2 to 3/4 cup canola oil

1. Preheat oven to 250°F.
2. Peel potatoes and finely grate (use the fine grating blade of a food processor to save time), transferring to a large bowl of cold water as grated to prevent discoloration.
3. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
4. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style.
5. Twist towel tightly to wring out as much liquid as possible.
6. Shred onion in the food processor. Put onions in a large mixing bowl.
7. Transfer potato mixture to the bowl with the onions and stir in egg , flour and salt.
8. Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot and shimmering (but not smoking.)
9. Working in batches of 4 – 6 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork.
10. Reduce heat to moderate and cook until undersides are browned, about 5 minutes.
11. Turn latkes over and cook until undersides are browned.
12. Transfer to brown grocery bags to drain and season with salt.
13. Add more oil to skillet as needed.
14. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Servings: 6

CALL THE KIDS:

• Peel the potatoes
• Push the button on the food processor to grate the potatoes
• Wrap shredded potatoes in a dish towel and roll to remove liquid
• Crack the egg and beat lightly in a separate bowl.
• Combine potato with egg, onion and salt