Early Hanukkah means cranberry sauce on your potato pancakes. katieworkman100 has a recipe for classic latkes.
Kosher salt and freshly ground black pepper to tasteUsing the grating blade of a food processor or a handheld grater, grate the potatoes on the large-holed blade or side. Place the grated potatoes into a large bowl, and let them sit while they release their liquid.
Meanwhile, in another large bowl, mix the eggs and minced onion. With your hands, grab handfuls of the grated potato and squeeze over the bowl with all the potatoes in them, squeezing out as much liquid as possible back into the bowl. Transfer the squeezed potatoes in batches into the bowl with the eggs.
Insert your finger into the liquid left in the other bowl. You’ll feel a firm layer of potato starch at the bottom. Carefully pour off the liquid from the top and then scrape up all that valuable starch from the bottom of the bowl and mix it well with the egg and potato mixture . This natural starch helps bind together the potatoes. If there is only a tablespoon or two of the starch, you’ll also want to blend in the optional matzoh meal or flour. Generously season with salt and pepper.
In a large skillet , heat a couple of tablespoons of olive oil and a teaspoon or so of butter until the butter has melted and the fat is hot. Swirl the pan, and then add spoonfuls of the potato mixture -- as big or small as you wish -- and gently press them into round flat shapes in the pan. Cook until golden brown and crisp, about 4 to 5 minutes on each side. You’ll need to keep a close eye on the heat; too low and they won’t brown properly, too high and the oil will start smoking.
Drain the potato pancakes briefly on paper towels, and transfer to a serving platter. Repeat until all of the potato mixture is used up, adding more oil and bits of butter as you need it . The potatoes will continue to release liquid as they sit; as you get to the bottom of the bowl, just give the potato mixture a quick squeeze before putting it in the hot pan, to avoid splattering. And the potatoes may start to brown, but when you cook them up it won’t be very noticeable.
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