A special treat for Hanukkah, updated to make a spectacular presentation.

Kitchen Guy’s Potato Pancake (Latke Napolean) Recipe
Ingredients
1 large egg, beaten
4 large Russet potatoes, peeled, set in water
1 small onion, peeled
2 tsp. baking powder
1/2 cup flour
1 cup applesauce
1 cup sour cream
Caviar and chives (optional)
canola oil for frying

Method
Grate the potatoes and onion into a bowl, then place them in a strainer over another bowl so that most of the water drains out. (Or you can place them in a clean kitchen towel and squeeze out the water.)

Salt and pepper the mixture and add the baking powder and flour and mix well. Add the beaten egg and mix again.

In a large frying pan, heat the oil to frying temperature, about 360.

Using a large spoon, drop the batter into the oil, forming pancakes, frying them until they are golden brown. Turn only once, frying again until golden on the second side, then remove to paper towels to drain. Keep the pancakes warm in the oven.

Serve the pancakes with plenty of applesauce and sour cream. Alternatively, make a “Napoleon” by stacking the pancakes thus: Pancake, topped with sour cream, pancake, topped with applesauce, pancake, topped with a dollop of sour cream and caviar on top. Garnish with chives.