Part 13 (2/2)

In a large mixing bowl, using a wooden spoon or your hands (We use our hands, it's faster), mix the potatoes and onions with the potato starch until the potatoes have released some moisture and the starch is dissolved, about 2 minutes. Add the salt and pepper, and stir. Add the matzo meal and mix well. Set aside for about 10 minutes. The mixture should become liquidy but sticky.

In the meantime, preheat a large, preferably cast-iron but definitely nonstick skillet over medium heat, a little bit on the high side. Pour a -inch layer of vegetable oil into the pan. The oil is hot enough when you throw a bit of batter in and bubbles rapidly form around it. If it immediately smokes, the heat is too high and you should lower it a bit. If the bubbles are really lazy, give the oil a few more minutes or raise the heat a bit.

IN Brooklyn we p.r.o.nounce latke lat-kuh, but in other parts of the country we've heard lat-key, which sounds really cute. Both p.r.o.nunciations are correct, so go with whatever suits you.

With wet hands (so that the mixture doesn't stick), roll the batter into golf ball-size b.a.l.l.s. Flatten into thin, round patties. Fry about four to six at a time; just be careful not to crowd the pan. Fry on one side for about 4 minutes, until golden brown. Flip over and fry for another 3 minutes.

Transfer to the paper towels and proceed with the remaining latkes. Once latkes have drained on both sides, place in a baking pan and keep at 200F or cover with aluminum foil, to keep warm.

ACORN SQUASH AND BLACK BEAN EMPANADAS.

MAKES 12 EMPANADAS.

TIME: 2 HOURS 30 MINUTES,.

LOTS OF IT INACTIVE.

Most Latin American and Spanish-speaking countries have their own variation of empanadas, but they are all basically a savory stuffed pastry. We make our empanadas into triangles as a matter of efficiency, because we hate cutting circles and then having sc.r.a.ps to reroll. If you want to do circles, more power to you! The flaky crust has a hint of cornmeal, which makes this empanada dough especially tasty. Plus, the nutty flavor of acorn squash goes great with black beans. Serve these with Tropical Avocado Salsa Fresca (page 213), Guacamole (page 69), or Sour Cilantro Cream (page 209).

Pastry: 2 cups all-purpose flour

cup cornmeal

2 tablespoons sugar

1 teaspoon salt

teaspoon baking powder

cup cold nonhydrogenated vegan shortening

- cup very cold water

2 teaspoons apple cider vinegar

Filling: 1 acorn squash (about 1 pounds)

2 tablespoons olive oil

1 average-size red onion, sliced into 1-inch pieces

2 jalapenos, sliced thinly (seeds removed if you don't

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