Thanksgivukah Part 2

Another recipe for the oddball combination of Thanksgiving and Chanukah:

Potato Latkes with Cranberry Sauce

Makes 10-15 latkes

INGREDIENTS
2 ½ cups grated onions, divided
1 large egg
2 tablespoons all-purpose flour
1 ¼ teaspoons salt
1 teaspoon baking powder
2 pounds  potatoes
Vegetable oil (for frying)

Cranberry sauce

Method

1.Line a colander with a smooth kitchen towel or cheesecloth.

2. In a large mixing bowl, combine half of the diced onion (1 ¼ cups), egg, flour, salt, and baking powder, and mix with a rubber spatula just to combine.

3. Peel potatoes and cut into 1-inch cubes, working quickly so that the potatoes don’t brown. Using the grater attachment of a food processor, grate potatoes and remaining 1 ¼ cup diced onion.

4. Pour the potato-onion mixture out into the towel or cheesecloth set over the colander, wrap the towel around the mixture, and wring out as much liquid as possible. The potatoes should release at least 1 cup of liquid. Discard liquid.

5. Add dry potato mixture to the egg/flour mixture. Stir until batter is combined and sticky.

6. Heat ½ cup vegetable oil in a heavy-bottomed skillet over medium-high heat. Oil should be hot but not smoking, 

7. For each latke, take about ¼ cup of batter and flatten it in your palms to about a 2-inch disk. As you do this, squeeze out excess liquid, then place the disk into the oil with a heatproof spatula. 

8. Cook latkes about 4 minutes each side, until golden brown. Cook in batches of 4-5 latkes. Between batches, use a slotted spoon to strain any leftover bits of potato mixture out of the oil. Add more oil as needed, making sure to let the oil reheat before dropping the next potato mixture in. 

9. Transfer fried latkes to the baking rack, and place in the oven for about 8 minutes, until crispy and deep brown.

Serve with Cranberry Sauce