Latkes and Applesauce

Method

Latkes

1. Grate the potatoes into a bowl and sprinkle lightly with salt. Squeeze out the excess water a handful at a time and put the squeezed potato in a clean, dry bowl.
2. Mix in the egg, matzo meal and onion. Add a little more matzo meal or flour if the mixture doesn't hold together.
3. Heat a large pan over medium-high heat with canola oil and butter, about two parts oil to one part butter. When the oil is almost smoking, add ¼ cup of the mixture and flatten it a little.
4. Cook, turning now and then, until light golden. Lay the latkes on paper towels, with a towel between each layer. You can do this much early in the day.
5. When you're ready to eat, heat the same mix of oil and butter until hot and fry the latkes again until deep brown. Serve at once.

Applesauce

1. Core and slice the apples, peeled or not, into a large enamel pan.
2. Cover and cook very gently over low heat, stirring often with a wooden spoon, until they give up their juices.
3. Mash slightly for a chunky sauce, or blend for a smooth one. For more zing, add sugar, water or cinnamon to taste.
4. Eat it warm, or keep it in the refrigerator for about a week.

Serves four. Barely.