Potato Pancakes (Latkes): The Best Potato Pancakes (Latkes) Recipe from Cook'n

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	Potato Pancakes (Latkes)

Serves: 8

The tradition of serving potato pancakes (latkes) at Hanukkah is related to their being fried in oil, and has nothing to do with potatoes themselves. The holiday celebrates the miraculous burning of a temple lamp that was supposedly empty of oil, so fried foods are in order. To make sure the pancakes don't fall apart, the potato starch from the squeezed shredded potatoes is stirred back into the latke mixture. One of my favorite ways to serve latkes is for brunch, topped with smoked salmon, sour cream, and chives.
Makes about 8 latkes

   2 pounds large baking potatoes, such as russet or Idaho (about 3)
   1 large egg, beaten
   1 teaspoon salt
   1/4 teaspoon freshly ground pepper
   Vegetable oil for frying
   Sour cream for serving

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1. Peel the potatoes. Shred them on the large holes of a box grater or in a food processor, and put the shredded potatoes in a medium bowl. A handful at a time, squeeze the liquid from the potatoes back into the bowl and place the squeezed potatoes in a second bowl. Carefully pour off and discard the cloudy liquid from the first bowl, leaving the white potato starch that has sunk to the bottom. Scrape the potato starch into the shredded potatoes. Add the egg, salt, and pepper and mix well.

2. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. In a large, deep skillet over medium-high heat, heat 1/2 inch of vegetable oil until very hot, but not smoking. In batches, carefully add about 1/3 cup batter for each latke to the oil and form into 4-inch-diameter pancakes. Fry, turning once, until golden brown on both sides, about 6 minutes. Transfer to the wire rack and keep warm while frying the remaining latkes. Don't worry if the remaining potato mixture turns brown while standing. Pour off any liquid from the potato mixture before making the remaining latkes. Serve immediately, with the sour cream.

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