Time to Make The Latkes

Former Port Washington resident Talia Carner, author of the recently published historical novel, "Jerusalem Maiden" (William Morrow Paperbacks), visited the peninsula recently and shared her recipe for potato latkes – just in time for Chanukah. 

Ingredients:

4 medium-size potatoes

2 eggs

Dash of salt

½ cup vegetable oil

Optional: ½ small onion, diced and sautéed.

1 cup applesauce and/or 1 cup sour cream.

Grate the potatoes and mix with 2 eggs. Add a dash of salt and mix. (If you’d like to use onion, add it now.)

In a skillet, heat 1/4" deep vegetable oil. Scoop heaped tablespoon-size mix into the skillet, slightly flattening each pancake. Lower the heat. When one side is golden brown, turn over the latkes.

Soak the extra oil from the latkes with paper towels.  

Serve the latkes with a bowl of applesauce on the side, or sour cream if it is a dairy meal.