CRISPY TRADITIONAL

2 pounds russet (baking) or Yukon Gold potatoes
1 medium onion
1/2 cup chopped scallions, including the green part
1 large egg, beaten
Salt and freshly ground pepper to taste
Vegetable oil for frying

1. Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.

2. Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.

3. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.

Variation: If you want a more traditional and thicker pancake, you can add an extra egg plus 1/3 cup of matzah meal to the batter.

Yield: about 2 dozen pancakes (P). Version 2 Potato Latkes 3 tablespoons vegetable oil
1 egg, lightly beaten
2-3 scallions, sliced thinly
4 russet potatoes, peeled and shredded
Salt
Pepper

Heat oil in non-stick skillet. Have other ingredients prepped before shredding potatoes as they will discolor. Shred potatoes and immediately combine with scallions and egg. Season mixture with salt and pepper. Scoop a heaping tablespoon of potato mixture into skillet and flatten with back of spoon. Continue cooking four pancakes at a time. When pancakes are brown flip to other side and continue to brown. Remove to paper towels to drain and season with salt.

Yield: 8 pancakes
Prep Time: 30 minutes
Cook Time: 20 minutes
Difficulty: Easy

Version 3 Latkes

2 1/2 pounds baking potatoes, peeled
1 medium onion, julienned
2 eggs
Salt
Freshly ground white pepper
1/4 teaspoon baking powder
2 tablespoons matzah or all-purpose flour
Vegetable oil for frying
1 cup applesauce
1 cup sour cream
4 ounces Caviar

Using a hand grater or food processor, grate the potatoes. In a mixing bowl, combine the grated potatoes, onions, eggs, baking powder, and flour. Mix well. Season with salt and pepper.

In a large skillet, over medium-high heat, cover the bottom with 1/2-inch of oil.

When the oil is hot, spoon 2 tablespoons of the filling into individual cakes. Using the back of the spoon, flatten each pancake.

Pan-fry until golden brown on each side, about 2 to 3 minutes.

Remove from the oil and drain on paper towels.

Fry the cakes in batches and do not over crowd the pan. To serve, place a dollop of the applesauce or sour cream in the center of each latke. Place the latkes on a platter and serve warm.

Yield: 2 dozen
Difficulty: Easy

Golden Potato Latkes

2 pounds russet (baking) or Yukon Gold potatoes
1 medium onion
1/2 cup chopped scallions, including the green part
1 large egg beaten
Salt and pepper to taste
Vegetable oil for frying

Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze all the water over a bowl.

The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.

Mix the potato and onion with the potato starch.

Add the scallions, egg, and salt and pepper. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can.

Place the potato mixture on the griddle, flatten with a spatula, and fry for a few minutes until golden.

Flip the pancake over and brown the other side.

Remove to paper towels to drain.

Serve immediately.

You can also freeze the potato pancakes and crisp them in a 350- degree oven at a later time.

Prep Time: 30 minutes
Cook Time: 20 minutes
Herbed Potato Latkes

1-1/2 pounds russet potatoes peeled
1/4 cup finely chopped shallots
2 large eggs, lightly beaten
2 tablespoons flour (or more) or matzo meal
1 tablpespoon thyme
1 1/2 teaspoons salt and freshly ground black pepper
Vegetable oil for frying

In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.

To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.

Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven.

Yield: 4 servings
Difficulty: Easy

Zucchini Parmesan Latkes

2 pounds zucchini
1/2 pound russet potatoes, peeled
1/2 tablespoon lemon juice
1 cup chopped scallions
1/2 cup grated Parmesan cheese
1 teaspoon chopped garlic
3/4 cup chopped parsley
1 teaspoon salt
1/2 tablespoon pepper
2 teaspoons sugar
1/3 cup flour
2 medium eggs
Peanut oil for frying

Grate the zucchini and potatoes and toss in the lemon juice to prevent browning. Squeeze the zucchini and potatoes through towels or a sieve. It is imperative that you get almost all the moisture out of the vegetables. Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, flour, and eggs and toss to make sure that the ingredients are well mixed. Heat 1/2 inch of peanut oil in a pan until hot and add thin silver dollar-size pancakes, frying over high heat until golden brown and crispy. When serving, sprinkle with a little more salt and the remaining chopped parsley. Yield: 24 pancakes

Bubbie's Potato Latkes

6 to 8 potatoes, grated finely like mush
Salt and pepper, to taste
1 teaspoon baking powder
1 onion, diced or grated
Flour, if needed
Vegetable oil, to fry

Mix in a large bowl all ingredients with a wooden spoon. Add small amounts of flour, if needed to bind ingredients together. Heat a generous amount of vegetable oil in a pan. Make patties of potato mixture and fry until golden brown.

Prep Time: 30 minutes
Cook Time: 30 minutes
Potato Latkes 5

8 medium potatoes, peeled
1 medium onion
Lemon juice
1 cup flour
1 cup milk
1 egg
1 tablespoon baking powder
1/8 cup melted butter
Freshly grated nutmeg
Salt and pepper to taste
Watercress, to garnish
Caviar, to garnish
Applesauce, for garnish
Creme fraiche, for garnish

Directions:

Grate potatoes and onions on a large-hole grater. Splash with lemon juice and squeeze out excess water.

Mix flour, milk, egg, baking powder, and nutmeg. Add to the potatoes and then add the melted butter.

Heat some peanut oil in a skillet and fry until golden on one side. Flip, and cook the same way on the other.

Serve with watercress, caviar, applesauce, and creme fraiche.

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy