These are traditional latkes, served in many Jewish households during Hanukkah. Serve with applesauce and sour cream.

Ingredients

• About two pounds baking potatoes, peeled
• One medium onion
• Two eggs
• Salt and freshly ground black pepper to taste
• Two tablespoons plain bread crumbs or matzo meal
• Canola or other neutral oil as needed

Directions

Grate the potatoes and onion and drain in a colander or strainer. In a large bowl, beat the eggs with the salt, pepper, and bread crumbs or matzo meal; stir in the potatoes and onion. Place an eighth of an inch layer of oil in a large, deep skillet and turn the heat to medium. When the oil is hot, drop the potato mixture into it by the quarter-cup or large spoon. Cook until browned on both sides, about ten minutes per latke. Drain latkes on paper towels.

Makes six servings

Time: forty minutes

Recipe courtesy of Mark Bittman’s How to Cook Everything

Translation by Plamedi Wawaka