This time of year, latkes are on the brain. However, I started making them when my kids were little and I was just looking for an easy, cheap dinner. Potato pancakes and applesauce, usually with a bowl of soup, made a great favorite dinner. Of course, now I’ve been to several Hanukkah dinners and had them served with applesauce, sour cream, and –the latest addition–cinnamon and sugar. But whether you’re Jewish or not, they make a fun, easy, cheap dinner.

Potatoes will turn a greyish color if left exposed to the air, so it’s best to not peel and grate these ahead of time. If you really need to, you can peel and grate them and let them sit in cold water, but be sure to drain them extra well if you do.

3-4 potatoes

1 egg

1 Tbs flour

1 Tbs cream or milk

salt and pepper to taste

oil for frying

You don’t need a lot of oil, just 3-4 Tbs. You can start heating the oil in the pan after you peel the potatoes if you can grate them fast enough. I use my KitchenAid mixer attachment but the “Salad Shooter” works well too, judging from watching some friends.

Peel and grate the potatoes. Squeeze as much liquid as you can from the grated potatoes and then wrap them up in a towel or a few layers of paper towel. Meanwhile mix together the egg and milk. Add the potato and mix, sprinkling with the flour, salt and pepper and mixing well.

When the oil is hot enough, drop a large spoonful of potato in and then flatten it with a spatula. Let it cook, turning around now and then so the sides cook evenly, until lightly browned underneath and then flip over. Flip it carefully so you don’t spatter hot oil! Brown on the other side and then put the pancakes on paper towels or brown paper to drain a bit. If you’re not serving them immediately, pop them in a 300 degree oven–but they’re best served as soon as possible.