Latkes

Wayne and Carole Diamond of Brookline have hosted a Hanukkah party for the past 25 years and serve these potato pancakes, made with white and sweet potatoes. The recipe began with a formula from his grandmother. "It's a modern version of an old family tradition," says the technology executive. Makes about 20.

2 russet (baking) or Yukon Gold potatoes

1 sweet potato

1 medium onion

1 egg, beaten

1 teaspoon kosher salt

1/8 teaspoon black pepper

½ teaspoon baking powder

Vegetable or peanut oil (for frying)

1. Set the oven at 300 degrees.

Have ready 2 baking sheets lined with brown paper bags and paper towels.

2. Peel the potatoes and keep them in cold water until you're ready to use them. Using a handheld grater or the grating disk in a food processor, grate the onion, then grate the potatoes right on top. Transfer to a colander and press out as much liquid as possible.

3. Tip the mixture into a large bowl. Stir in the egg, salt, pepper, and baking powder.

4. In a heavy 12-inch skillet over medium heat, heat enough oil to make a 1/8-inch layer. Using two large forks, lift up a forkful of the potato mixture and place it in the skillet. Flatten slightly with the fork. Add enough pancakes so they all fit without crowding (about 7 or 8). Fry until the bottom is browned and crisp. Turn and cook the other side. With a wide metal spatula, transfer the pancakes to the prepared baking sheets. Keep warm. Fry the remaining potato mixture in the same way, adding oil to the skillet when necessary.

LISA ZWIRN