By Noelle Friedberg

Potato latkes are a traditional Jewish dish. They are eaten during Hanukkah because the oil they

are made with reminds those celebrating this Jewish holiday of the oil in the Temple that lasted

for eight days.

My father was raised Jewish, and while my family does not practice the religion, we still like to

partake in this tradition by eating latkes this time of year. It has become a new family tradition of

ours to eat them for breakfast every Christmas morning.

Try them with applesauce, sour cream and cinnamon on top. Even though that sounds like a

weird combination, trust me, it’s delicious.

Yields: This recipe makes about 16 latkes.

Ingredients:

4 medium potatoes

1 small onion

3 tablespoons flour

2 eggs

1⁄4 teaspoon salt

Oil for frying (vegetable oil works well)

Directions:

1. Peel the potatoes.

2. Grate the potatoes into a large bowl, using the coarse side of the grater, or use an electric

food processor to grate the potatoes.

3. Peel the onion, and grate into the bowl.

4. Add the flour, eggs and salt. Mix well.

5. Heat the oil in a frying pan. Drop heaping tablespoons of potato mixture into the oil.

Press them into pancake-like thickness.

6. Fry latkes until both sides are crisp and brown.

7. Drain the latkes on paper towels before serving.

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