Potato Pancakes with Pink Applesauce and Crème Fraîche

Potato pancakes are served with crème fraîche and pink applesauce that takes its rosy hue from the skins left on the apples for a perfect Hanukkah treat.

4 large russet potatoes, peeled
1 small white onion, finely grated
2 large eggs, lightly beaten
3 Tbsp. all-purpose flour, unbleached
1 Tbsp. coarse salt
black pepper, freshly ground
safflower oil, for frying

To Serve:
pink applesauce
crème fraîche

Grate potatoes on large holes of a box grater into long strips over a large bowl of cold water. Drain potatoes, reserving liquid, and pat dry.

Let reserved liquid stand for 10 minutes. Carefully pour liquid from bowl, discarding liquid but reserving milky residue (potato starch) at bottom. Stir drained potatoes, onion, eggs, flour, and salt into bowl with starch, and season with pepper.

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Heat ¼" oil in a large, heavy skillet until it registers 350°F on a deep-fry thermometer (or until a breadcrumb dropped into oil sizzles and turns brown in 15 seconds). Scoop heaping Tbsp. of potato mixture, squeezing out excess liquid, and carefully place in skillet. (You may need to work in batches.)

Press pancakes lightly with a spatula to flatten, and fry until golden brown on both sides, about 6 minutes total.

Transfer to a paper-towel-lined baking sheet to drain. Keep pancakes warm in oven for up to 30 minutes.

Serve each pancake with a dollop of applesauce and crème fraîche.

Makes 12 servings.