I admit to knowing very little about Chanukah, but I do know that frying up potatoes into a lightly browned jumble of goodness is always an excellent idea. When my parents lived in Squirrel Hill, Pittsburgh, theirs was one of the only houses on the block with Christmas lights. The hood was decorated with menorahs in front windows, and local shops did a brisk business on chocolate coins and kosher wine.  Along with the festive atmosphere came delicious soofganiot (awesome doughnut-y goodness) and, of course, the most famed Chanukah delicacy, latkes!

So, to Ben, Michelle, Susan, and that one guy on the block who had the balls to set up a nativity scene on his front lawn with Santa kneeling at the manger of Baby Jesus, L’chaim!!  This recipe came from my friend, Susan.

Ingredients:

I recommend Sour Cream and Applesauce for accompaniments

Directions:

Grate potato and onion into a large bowl.  Add eggs and 3 tbsps of olive oil.   Mix.  Add flour to semi-liquid consistency.  Add baking powder and salt & pepper, mix well.

Heat oil on medium high in a large frying pan.  Spoon mixture into hot oil to form flat pancakes.  The mixture should sizzle and crackle when it touches the oil.  Turn pancakes once they have browned on one side. Transfer to paper towels to drain oil and keep warm in a low heated oven on a rack placed on a shallow baking pan. Serve warm with sour cream and applesauce.