Serves 4

A classic Hanukkah dish, these warm, crisp potato pancakes (called latkes) also make a comforting winter snack. Customize your potato pancakes with your favorite flavors, such as fresh thyme, sage, sweet paprika, or ground cumin. Or substitute 1 cup grated potato with 1 cup vegetable or fruit — sweet potato, parsnip, carrot, apple, or pear.

Ingredients

1 pound potatoes, peeled and grated
1 medium yellow onion, peeled and grated
1 egg, lightly beaten
2 tablespoons flour
1 teaspoon salt
⅛ teaspoon freshly ground pepper
1 ½ tablespoons canola oil

Directions

Combine all ingredients except oil in a bowl. Heat ¾ tablespoon oil in a nonstick skillet over medium-high heat. Drop 3 tablespoons batter (1 per pancake) into the pan. Flatten each pancake with a nonstick spatula. Reduce the heat to medium-low, and cook until golden brown — 5 minutes each side. Transfer to a paper towel-lined plate. Repeat, using all the batter and the remaining oil as needed. Serve warm.

Accompaniments

Traditionally served with sour cream or a chunky applesauce, potato pancakes also partner well with zesty tomato and mango chutneys. Or play up the pancakes' savory flavor and crunchy texture with a dollop of crème fraîche topped with caviar or salmon roe.