Chanukah Latkes Made Easy

I love the long-standing food traditions surrounding Jewish holidays. We pass recipes down through generations, make them our own and share them with our families. I braise brisket for Passover, roast chicken on Shabbat and fry latkes at Chanukah the way my mother did before me and her mother before her. Hot, crispy latkes fresh out of the oil are worth the hassle and mess of frying. Pair them with homemade apple sauce and sour cream and you'll be rocking the Festival of Lights.

2 Russet Potatoes

1 Onion

2 Eggs, beaten

1/2 C Matzoh Meal

Salt/Pepper to taste

Oil

Shred the onion and potatoes together in the Cuisinart. Pour the shredded mixture onto a dish towel and ring it tightly over the kitchen sink. You can repeat with another towel to ensure you're getting the driest mixture possible. Place the mixture in a large mixing bowl and add the Matzoh Meal, eggs and salt/pepper to taste. Stir with a fork or spatula to combine.

Heat the oil in a large skillet with about a half-inch of oil. You want to use an oil with a high smoke point and neutral flavor. This year I tried Georgia Green Peanut Oil and it worked well. You want the oil to sizzle when you flick in a drop of water but not to smoke. You may have to adjust the heat as you add in the latkes because they'll bring down the temperature. Make sure you hear a healthy sizzle when you add them to the oil. After a few batches you may need to add more oil and/or adjust the heat accordingly. Like Sunday morning pancakes, there may be a few oopsies but don't give up.

For the ideal sized latkes use two forks to scoop them into the pan and gently push them flat. Make sure that you don't over crowd the pan. Flip when they're golden on the bottom. After a few batches you'll have some lone burnt shreds floating around the edge of the pan. Scoop them out or they'll hitch a ride on one of your golden latkes. Dry the latkes single-file on layers of paper towels. You can nibble on the oopsies but save the perfectly golden ones for your guests.