by Laura Frankel

Here’s another great idea for a Chanukah party—the latke bar. Instead of making a lot of different dishes, you’re really just making one and dressing it up a myriad of ways. We all know about sour cream and applesauce, even caviar, chopped eggs and chopped red onions. But here are some toppers you may not have considered. They’re easy to prepare and will add a novel twist to your table—not to mention be a hit with all you condiment queens out there. But first, here’s the main ingredient:

Latke

Ingredients:

3 cups peeled and grated Russet potatoes
1 large Spanish onion-peeled and grated
2 egg whites-lightly beaten
All-purpose flour about ¼-1/2 cup
Salt and pepper
Neutral oil for frying-about 3-4 cups, preferably Canola or peanut oil)

Directions:

1. Place the shredded potatoes in a bowl of ice cold water *(this helps keep them from turning rust colored). Let the potatoes sit for about 15 minutes.
2. Place a large skillet or sauté pan over medium high heat. Fill the pan with oil to a depth of about 2 inches.
3. Remove the potatoes from the water. Squeeze as much water as possible by wrapping the potatoes in a towel. There will about a white starchy paste at the bottom of the bowl. Scoop some of the potato starch and add it to the potatoes in a large bowl. Add the onion and eggs. Add enough matzo flour to bind the mixture but not make it too firm. Season with salt and pepper
4. When the oil has reached 350 degrees, scoop the latke mixture with an ice cream scoop or large spoons and gently drop into the oil. Fry until golden brown and turn to fry the other side. remove from the oil and drain on paper towels.
5. The latkes can be made several hours before serving and can be reheated in a 400 degree oven on a sheet pan until crispy.
6. Serve with applesauce or the following recipes.

Cured Salmon Remoulade
Tapenade
Muhummarah
Apple Chutney