The No-Fail Guide to Perfect Hanukkah Latkes

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

Don't worry if the latkes don't cook to the right color or crispness in the

time stated. Skillets, stoves, and other conditions vary. Just keep cooking

and turning them, until they are right for you.

Makes about 18

INGREDIENTS

2 ½ cups finely chopped onions, divided

1 large egg

1 tablespoon all purpose flour

1 ¼ teaspoons coarse kosher salt

1 teaspoon baking powder

¼ teaspoon freshly ground black pepper

2 pounds russet potatoes, peeled, cut into ¾-inch cubes

Vegetable oil (for frying)

PREPARATION

Line colander with smooth kitchen towel. Stir 1 ¼ cups onions, egg, flour,

salt, baking powder, and pepper in large bowl to blend.

Directions at bonappetit.com

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