YOU SAY POTATO...

Whether you call them potato pancakes or latkes, there is no doubt that mounds of freshly shredded potatoes fried in oil cannot be anything but good!  I've had my share of delicious potato pancakes, most memorably the Swiss rosti-a large potato pancake simply prepared in melted butter or oil and usually served for breakfast. I had my first rosti in a little restaurant in St. Moritz after a long day of skiing the Alps. A large plate of warm potato pancakes were accompanied by rich cream and salty smoked salmon; the combination was irresistible!  We celebrate both Christmas and Hanukkah in our house, and I find the holidays the perfect time to break out my potato pancake recipe.  

The recipe is beautiful in its simplicity-I use just potatoes and a hint of onion. Many potato pancakes use flour or eggs to bind them but I find if you keep the pancakes small you don't need any of that. The two ingredients produce a pancake with lacy edges, a golden crust and a rich, creamy interior that make them hard to resist.  Delicious on their own, or with a dollop of apple sauce, they make a posh party canape with creme fraiche and smoked salmon.  Bet you can't just eat one!

BEST EVER POTATO PANCAKES

3 large russet potatoes, scrubbed clean and peeled

3 tablespoons grated onion

salt and pepper

peanut or vegetable oil

1. using large setting on hand grater, grate potatoes and onion into a bowl.

2. Put grated mixture into a cheese cloth and squeeze all the water from the mixture (you can also put mixture into a chinois and push the water out)

3. liberally salt and pepper 

4. heat a frying pan over medium high heat with about 4 tablespoons of oil

5. press about two tablespoons of mixture into your palm and create a small pancake

6. fry in small batches for about 2 minutes on each side until golden brown. Add additional oil when necessary. Drain on paper towel.

7. Serve immediately!

makes about 20-22 small pancakes