**found in Gourmet Magazine December 2000
Makes 12-16 latkes
active time: 45 minutes Start to finish: 45 minutes
1 lb potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 tsp salt
1/2-3/4 cup olive oil
**Use a dollop of Sour cream or Applesauce
1. Preheat oven to 250 degrees
2. Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1-2 minutes after last batch is added to water, then drain well in a colander.
3. 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.
4. 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 tbsp 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. 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 degree oven, about 5 minutes.
xoxo Julie
Enjoy!
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