Sunday, December 21, 2008


Hanukkah is a wonderful holiday in our family.  We love the traditions associated with it, the story, the songs, lighting the menorah, and, of course, all the latkes you can eat.  The tradition is that you eat fried foods with jelly doughnuts (sufghaniot) and potato pancakes (latkes) being the top choices.

I only make latkes once a year, at Hanukkah.  Each year my husband says, "Oh don't make latkes, they are fried and so fattening, we really shouldn't eat them."  And as we are sitting at the table enjoying them he says, "Oh, I'm so glad you made these, I love them!"  I used to only make regular potato latkes but now I also make sweet potato latkes.  It's hard to decide whether we like the plain or sweet potato ones better.

The recipe is as simple as can be; however it is very important that the latkes be served with applesauce and sour cream.  To serve them without these side condiments would be a shame.

Latkes (this recipe serves 6)

3 pounds of potatoes, scrubbed, peeled and shredded
1 large onion peeled and shredded
1 large egg
1/4 C. flour
salt and pepper to taste

mix ingredients together
heat oil in a pan
drop mixture by very large tablespoons into pan
after 2-3 minutes flip to other side and cook another 2 minutes
remove from pan and drain on paper towels


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