Part 13 (1/2)

1 teaspoon fennel seeds, chopped

cup water

Olive oil for panfrying

Replace the flour with matzo meal to make these Pa.s.sover friendly.

HAVE READY layers of paper towels or a large, clean paper grocery bag for absorbing the oil after frying.

Combine the shredded veggies in a large mixing bowl. Add the shallot, flour, cornstarch, salt, black pepper, and fennel seeds. Use a wooden spoon to mix everything well; the flour mixture should evenly coat all the veggies. Add the water and stir again, until all the flour is dissolved.

Preheat a heavy-bottomed nonstick or cast-iron skillet over medium-high heat. Pour a -inch layer of oil into the pan. Let the oil heat for about 2 minutes.

Form the beet mixture into b.a.l.l.s the diameter of a quarter, then flatten into 1-inch medallions. Fry the medallions in batches for 5 minutes; turn over and flatten them a bit with a spatula. Fry for another 3 to 4 minutes. Transfer to paper towels to drain. Serve ASAP.

POTATO LATKES.

MAKES ABOUT 18.

PREP TIME: 15 MINUTES WITH A FOOD PROCESSOR, A LOT LONGER WITHOUT.

COOKING TIME: 1 HOUR.

This is the perfect recipe for the traditional Jewish fried potato pancake. Crispy on the outside and tender on the inside, these guys are sure to please everyone at the Hanukkah table. Because they are made with matzo meal, they're good for Pa.s.sover as well. If you non-Jews among us are like ”Hannuwha?” and ”Pa.s.swhatover?” don't worry about it, just make up a batch the next time a need for fried potato-y goodness arises. Serve with applesauce and Horseradish-Dill Sour Cream (page 208). The recipe doubles perfectly, so make enough for the meshpuchah and then some.

2 pounds white potatoes, peeled

(Russet, Idaho, et al.)

1 small yellow onion, peeled

cup potato starch or cornstarch

teaspoon salt

teaspoon ground black pepper

2 cups matzo meal

Lots of vegetable oil for frying

HAVE READY a brown paper shopping bags or paper towels for draining the oil from the latkes. You may also want to have the oven on at 200F to keep the latkes warm until you're ready to serve. If serving immediately, just have a baking pan covered with aluminum foil ready to keep the finished ones warm after they've been drained.

If using a food processor, use the grating blade to shred the potatoes and the onion. If shredding by hand, use a grater to shred all the potatoes. Dice the onion as finely as possible.