Potato pancakes are the signature dish for Hanukkah because they are fried in oil. The story goes that when there was only a small container of oil, enough to light the temple for one day, the oil miraculously lasted for eight. These crispy savory pancakes called latkes are the star ingredient for a Hanukkah party, along with sour cream and my updated applesauce.

But don't stop there. Potato pancakes can be enjoyed in other menus throughout the holiday season. Try them as an appetizer cooked into silver dollar-shaped rounds and top them with a touch of sour cream and smoked salmon with or without a spoonful of caviar. A bottle of sparkling wine is a perfect accompaniment. If your budget doesn't warrant real caviar, go for the American golden whitefish roe flavored with ginger, ­wasabi or truffles.

I like to serve the pancakes for breakfast or brunch alongside an egg frittata or scrambled eggs. Consider them as part of a vegetarian entree served with puréed butternut squash and steamed green beans. They also make a great side dish with any grilled or roasted main course.

The first time I ever made potato pancakes I did it the old-fashioned way. Peeling and grating the potatoes and onions took way too long — and don't ask what the process did to my knuckles! After many attempts to find a shortcut, I discovered a no-fail technique to take away much of the tedious work. Instead of grating the potatoes and onions, I purée the eggs and onions (or green onions) in the food processor until fluffy and then pulse in unpeeled potato chunks until they resemble finely grated potatoes. I usually test one in hot oil before I start cooking a batch to make they are seasoned just right.

This recipe calls for green onions, which add a subtle onion undertone to the basic potato flavor. If they are not available, you can use the traditional quartered yellow onion instead.

The recipe can easily be doubled or tripled if you are having a crowd. I like to use a small ice cream scooper to drop the potato mixture into the hot oil. You can also use a ladle or large tablespoon.

Even if your party numbers 40 people, there's an easy way to make the pancakes ahead, freeze them in foil and reheat them while still frozen. Follow my instructions exactly and I guarantee the pancakes will come out hot and crispy.

The applesauce here calls for pears and apples, lemon juice and just a hint of maple syrup and pumpkin pie spice for a slightly unusual flavor. Combining a bosc or Anjou pear along with the soft-textured McIntosh and a crisp pippin or Granny Smith apple results in a multi-textured sauce. By covering the apples first and essentially steaming them, they begin to cook swiftly. Then remove the cover, and the liquid in the sauce will reduce.