RECIPE

Latkes

Latkes are shallow-fried potato pancakes traditionally eaten during the eight nights of Hanukkah. The oil for cooking the latkes is symbolic of the oil from the Hanukkah story that kept the Second Temple of ancient Israel lit with a miraculous long-lasting flame. Latkes are usually topped with savory sour cream and/or sweet apple sauce. This recipe is a Hanukkah staple, but it also makes a fantastic side dish for any meal. The crunchy, salty, edges are especially addictive!

• 4 to 5 medium to large Yukon gold potatoes
• 1 large onion
• 2 eggs
• 1/3 cup of pancake mix
• Salt and pepper to taste
• Oil for frying

DIRECTIONS: Peel and cut potatoes and onion into one-inch chunks. Add to food processor and shred to desired texture. Drain the mixture through a sieve. In a large bowl, combine potato mixture, eggs, pancake mix, salt and pepper and mix well. Add a generous amount of oil in a large frying pan (enough to coat the bottom). Heat oil and place heaping spoonfuls of the latke mixture directly into the pan. Fry the latkes for about 3 minutes on the first side and then turn them over with a spatula and cook for 2 to 3 more minutes or until golden brown. Drain on paper towels. Serve immediately. Latkes also freeze and reheat perfectly.