20 mini latkes, depending on size
A traditional Hanukkah treat, these latkes (or potato pancakes) are, if anything, improved by miniaturization.
, for frying
- With a hand grater or a food processor, grate the potatoes finely. If you’re using a processor, use very light pressure on the pusher to produce fine shreds of potato when using the regular shredding blade. Dump the shreds into a strainer and have your child wash the grated potatoes under running water to remove the excess starch or whatever it is that turns shredded potatoes black. By hand, squeeze as much of the liquid out of the shredded potatoes as possible, and put them in a large bowl.
- Grate the onion and add it to the potatoes. Add the egg, flour and salt, and stir the mixture until it is combined. (If it seems too dry at first, let it sit for a few minutes, then stir again. The potatoes will release moisture as they sit.)
- Heat about 1/4 in.(0.5 cm) of oil in a large skillet. When the oil is hot, add the potato mixture by heaping teaspoonfuls (not a kid job — the hot oil can spatter). Flatten them slightly, and cook until lightly browned on the bottom, then flip and cook the other side. This should take only a minute or two. When crisp and golden brown on both sides, remove from the pan and let drain on paper towels for a couple of minutes to remove excess oil.
- If you are making these ahead of time (highly recommended), stand the latkes on their edges (the way you would stack address cards in a file box) in an 8 or 9 in. (20 or 23 cm) square baking pan. Don’t squish! Cover the pan with foil wrap and refrigerate until serving time. Then when you want to reheat them, unwrap the pan (leave the latkes standing up) and place it in a 350°F (180°C) oven for 15 to 20 minutes, until heated through and sizzling.
- Serve with a choice of applesauce or sour cream for dipping.