YOU MAY NOT GUESS, BUT IT WAS THE LATKES….

From the “I’m Not Martha” people, comes this great recipe for potato latkes. Ess, ess mein kindt!

POTATO LATKES

You can easily double this recipe for a crowd.

1 lb potato
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil

Preheat oven to 250 degrees F.

Peel potatoes and coarsely grate by hand, transferring to a
large bowl of cold water as grated. Soak potatoes 1 to 2
minutes after last batch is added to water, then drain well
in a colander.

Spread grated potatoes and onion on a kitchen towel and roll
up jelly-roll style. Twist towel tightly to wring out as much
liquid as possible. Transfer potato mixture to a bowl and stir
in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately
high heat until hot but not smoking. Working in batches of 4
latkes, spoon 2 tablespoons potato mixture per latke into
skillet, spreading into 3-inch rounds with a fork. Reduce
heat to moderate and cook until undersides are browned, about
5 minutes. Turn latkes over and cook until undersides are
browned, about 5 minutes more. Transfer to paper towels to
drain and season with salt. Add more oil to skillet as needed.
Keep latkes warm on a wire rack set in a shallow baking pan in
oven.

Cooks’ notes:

• Latkes may be made up to 8 hours ahead. Reheat on a rack
set over a baking sheet in a 350 degrees F oven, about 5
minutes.

• Grating the potatoes, soaking them briefly in water, and
then squeezing out the liquid keeps the batter from turning
brown too quickly.

Makes 12 to 16 latkes.