Recipes

Laura’s Quick Tip: For variation on accompaniments, use French’s new GOURMAYO flavored, low-calorie mayonnaise or any of Regina Wine Vinegar’s tasty vinegars. There are three flavors of the new GOURMAYO: Sun Dried Tomato, Wasabi Horseradish and Chipotle Chili. For more information and recipe ideas using French’s GourMayo, visit http://www.frenchsfoods.com/gourmayo/index.asp.
Regina Wine Vinegar also comes in an assortment of flavors, all of which compliment the crispy potato latke very nicely. Choose from balsamic vinegar or red wine vinegar. For the complete line of flavors and more recipe ideas, visit http://www.reginavinegar.com.

Preheat oven to 250°F.
Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. Spread grated potatoes and onion on a kitchen towel and roll up jellyroll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt. Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until other side is browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Cooks' notes:
• Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes.
• Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we’ve done here) keeps the batter from turning brown too quickly.