GRAM’S Hanukkah Latkes

The rule of thumb for potato pancakes is one egg for every potato. Using Bisquick baking mix was Gram’s secret. It adds flavor and creates a light pancake.

Makes about 16 pancakes

• 4 potatoes, peeled

• 4 large eggs, at room temperature, lightly beaten

• 1/4 cup Bisquick baking mix

• 1 teaspoon sea salt

• Vegetable oil

DIRECTIONS

Grate the potatoes by hand with a box grater or in the food processor. Then chop the potatoes with a knife, or chop the grated potatoes with the metal blade of the food processor, but do not purée. Place the chopped potatoes in a colander and rinse them with cold water to remove the extra starch. Drain them well and transfer them to a large bowl. Add the eggs, Bisquick, and sea salt. Mix well.

Tip: As the batter sits potatoes will give off moisture and the batter will get more watery. Pour the excess liquid out of the bowl. Then add a small amount more of Bisquick to re-bind the mixture.

In a large skillet, heat 1/8-inch of oil over medium high heat. With a spoon add some of the batter to the oil and flatten it with the back of the spoon into a round cake with ragged edges. Cook for three to five minutes, turning only once, until golden brown. Drain on paper towels. Serve with applesauce, sour cream, sugar or preserves. These can be kept warm on a cookie sheet in a 200 F oven for up to thirty minutes.

Serve with Applesauce, Sour Cream and Kvaroy Arctic Smoked Salmon