For tonight, I've gone the easy route. I sent my husband to pick up 40 doughnuts in Brooklyn, and ordered 72 of the best, crispiest, cutest and most delicious latkes from my friend, Jeanette and her mom, Lori. (They also make amazing sugar cookies in fun Chanukkah shapes!)
On Friday, I will roll up my sleeves and make an amazing recipe from the NY Times for potato and beet latkes!
Red Flannel Potato Latkes
Time: 25 minutes
1 pound (about 2 medium) Yukon Gold or other all-purpose potatoes
1 medium beet (about 8 ounces), peeled
Half a celery root (about 8 ounces), peeled
1 medium onion, peeled
1 large egg
1 teaspoon salt
Freshly ground black pepper
Vegetable oil for frying
Applesauce or sour cream, for serving.
1. Using shredding holes on a hand-held grater or shredding disk on a food processor, shred potatoes, beet, celery root and onion. Squeeze to extract as much liquid as possible, and place shreds in a large bowl. Add egg, and season with 1 teaspoon salt and pepper to taste. Mix well.
2. Place a 12-inch nonstick skillet over medium heat, and add a generous film of vegetable oil. Take a handful of potato mixture and press into a flat disk in palm of one hand. Gently place in hot skillet. Repeat until skillet is filled. Fry, turning once, until golden on both sides, about 3 minutes a side. (Adjust heat as necessary so the latkes do not burn.) Transfer to paper towels to drain; keep warm. Repeat with remaining potato mixture. Serve with applesauce or sour cream.
Yield: About 12 latkes (4 servings).
Here we go!