NTERTAINING

Latkes

If you're making latkes ahead of time, remember to cook them
completely through before storing. Undercooked latkes can turn
gray if not cooked thoroughly.

1 medium onion
4 large baking (Idaho or russet) potatoes (about 2 pounds),
peeled or unpeeled
2 large eggs
1/4 cup flour (or matzo cake meal)
1 tsp. salt
Vegetable oil for frying

Preheat oven to 225E Line a baking sheet with several layers of paper towel.
In a food processor fitted with a shredding attachment (or with an old-fash-
ioned box grater), grate the onion (keep the onion in the bowl of the food
processor). Grate the potatoes and transfer the potatoes and onion to a large
bowl. Add the eggs, flour and salt and stir together well.
Immediately heat about 1/4-inch of oil in a large skillet over medium-high
heat until very hot. Using two spoons facing each other, scoop up some potato
mixture and transfer to the hot oil. Flatten and shape the latke with the tips of
the spoons (again, work quickly).
Add more latkes to the pan (do not
crowd the pan). Cook the latkes for
about 4-5 minutes on each side,
until golden.
Transfer the finished latkes to
the paper towel-lined pan to drain
or to keep warm. Place the pan
(with the paper towel) in the oven
to keep the latkes warm. Serve with
sour cream and applesauce. Makes
about 12-16 latkes.

The Good Stuff

Food, of course, is an essential part of any Jewish holiday and
oil is the star of Chanukah. Latkes and sufganivot (puffy sweet
doughnuts) are the standard. If you have access to cookware,
we've got a fail-safe latke recipe (or see sidebar on page 29 for
the best latkes to buy on vacation). And if you can't make your
own deep-fried sufganiyot, buy some beignets, doughnuts or
"holes" (above). If all else fails: ThinWrench fries!

foods, especially cheese, play
play a role during Chanukah.
And kugel, like ours made with rice and sour cream, goes with
everything. An enormous baked apple pancake (incorporating
the Chanukah tradition of apples) satisfies as an entree or
dessert (see previous page for recipes). Cream cheese-dough
galach are easier than most to make and keep unfrozen for
to two weeks. And don't forget the saganaki. (See next
for cheese-based recipes.)

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