Latkes are a traditional Hanukkah food. They are closely related to Kartoffelpuffer/potato pancakes and have also entered the American Mainstream. Here are a few examples.

MINIATURE POTATO LATKES

4 large potatoes (about 3 lbs.)
2 eggs, beaten
Up to 1 teaspoon salt
1 tablespoon flour
1/1 onion, cut up
1/2 teaspoon baking powder
2 teaspoons lemon juice
2 tablespoons oil

These can be made ahead and frozen. Use the oil sparingly when you fry and you will have delicious, low-calorie latkes.

Peel potatoes and cut in small pieces. Place the potatoes, eggs, salt, flour, onion, baking powder, and lemon juice in a blender or food processor and mix. Let stand at room temperature for 15 minutes. If any liquid accumulates on top, spoon it off.

Pour the oil into a small cup. Brush small amount on a large non-stick frying pan and heat the pan. Drop batter by teaspoonfuls into hot pan. Latkes should be about 1 1/2 inches in diameter. Brown well on both sides. Repeat procedure, brushing frying pan with oil as needed.

To freeze, place the latkes between sheets of aluminum foil in single layers, using a cookie sheet as a base. To serve, heat one layer of latkes at a time right on its aluminum foil sheet in a preheated 450 degree oven for 5 to 10 minutes. Keep warm on a hot tray. Unsweetened applesauce makes a good, low-calorie dip for the latkes.

Makes about 5 dozen; 28 calories each.

Marjorie Weiner, Jewish Cooking made Slim

POTATO PANCAKES

About Nine 3-Inch Cakes

Prepare:
4 cups coarsely grated mature baking potatoes Coarsely grate and add:
1 medium onion
Allow this mixture to stand 10 to 15 minutes until excess moisture rises. Remove it by sponging with a dry towel. Mix the potatoes lightly with:
2 slightly beaten eggs and enough:
Flour
about 2 tablespoons, to make the mixture hold together. In a 10-inch skillet, over lively heat, put:
1/8 inch butter or cooking oil
When the fat reaches the point of fragrance, drop the potato batter in, making 3 large pancakes, thin enough so they are lacy. Saut=82 them about 3 minutes on each side. They are best, like all pancakes, served hot out of the pan. If you must hold them until all the batter is cooked place them on a rack above a baking sheet in an 200 degree oven. Then serve all of them at once, after draining on absorbent paper to remove any excess grease.

Rombauer & Becker, JOY OF COOKING

APOLLO POTATO PANCAKES

2 pounds potatoes, shredded into bowl of cold water
1 medium onion, very finely chopped
2 eggs 3 tablespoons flour
1/2 teaspoon baking powder 1 1/2 teaspoon salt
1/2 teaspoon pepper oil for frying

Soak potatoes in the water for 10 minutes; drain and squeeze dry in a kitchen towel. In large bowl combine all ingredients except oil; mix thoroughly. Pour oil into large skilled to a depth of 1/8 inch; place over medium heat. For each pancake, portion 1/2 cup potato mixture into pan; flatten slightly. Cook about 8 minutes until crispy and brown, turning once. Repeat with remaining potato mixture, adding oil to skilled, if needed. Serve with sour cream and apple sauce, if desired.

"Spuds in Space," space-age recipes brochure, published by the National Potato Promotion Board, October 1996

Five potato plants successfully grew edible tubers in near-zero gravity during the 16-day Columbia shuttle mission in October 1995. This could mean the humble potato is a prime candidate for fueling astronauts on long-term missions. The potato go-with, applesauce, was packaged in an aluminum tube when it was the first food eaten in space by a U.S. astronaut. John Glenn, ate it on the third manned Mercury mission.

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