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Parve
Easy
40 Minutes
Diets 
I never, ever fry. But come Chanukah, and even I – that person who detests dirtying machines, pots, and stovetops, can be found pulling out my food processor and diving into the world of frying. Because it’s Chanukah. No explanations needed.
Thank goodness for the Betty Crocker, though. I do all my Chanukah frying there. The closed lid has many advantages: 1) There is no splattering. Which translates into no stovetop to clean. That’s a huge, huge deal for me. 2) Betty Crockers can (and should be) lined with parchment paper, as there is no risk of the paper catching on fire. This means easy cleanup. Just toss the paper and wipe the surface of the machine with a soapy rag. 3) Since the heat is contained within the top and bottom plates, frying time is significantly decreased, so you spend way less time on your feet preparing yummy, crispy latkes.
A few Chanukahs back, a friend of mine, Miriam Klitenick, shared a fun way to utilize the Betty Crocker for latkes: Make one oversized 12-inch latke. It’s even easier than making standard-sized latkes, and it’s fun for the kids too.
I took this huge latke idea even further: Cut the giant latke into eight slices like a pizza pie. Top each slice with a different creamy dollop and a fun topping for a gorgeous and tasty presentation.
3 potatoes, grated
3 eggs
2 tablespoons Glicks Flour
1 tablespoon oil, such as Gefen Canola Oil, plus more for cooking
1 teaspoon Gefen Salt
Drain the grated potatoes to eliminate any excess liquid. Squeeze them with your hands to remove as much liquid as possible.
In a bowl, mix the squeezed, grated potatoes with the eggs, flour, one tablespoon oil, and salt.
Line the Betty Crocker with Gefen Parchment Paper and pour oil to generously cover the entire surface. Add the potato mixture and spread into an even layer. Close the lid and let the Betty work its magic.
After about five minutes, open the lid. Run a spatula along the entire circumference to loosen any stuck edges. Then lift the latke a bit to check that the underside is well browned. If it isn’t, close the lid and cook another few minutes.
Once you flip the latke, close the lid again and cook another five minutes, until both sides are crispy.
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