This weekend starts the 8 day observance of the ‘miracle of lights’, celebrated by Jews all over the world with the ceremonial lighting of a special menorah called a hanukkiah,  holding 8 candles plus a shamash, or 9th ‘helper’ candle.  Tonight the second day of this festival of lights, we light the second candle from the right as the sun goes down, saying a blessing for the miracle of this holiday.

One of the traditional foods of this holiday is a favorite of everyone…potato latkes.  Grandma Ruth taught me how to make them deliciously crispy.  Although you can peel the potatoes, I much prefer leaving them unpeeled before grating them.  This gives them a much more earthy potato flavor.  I also squeeze some of the moisture out of them before adding the other ingredients, so as not to have too much liquid.  Serve them hot with either applesauce or sour cream.

Grandma Ruth’s Potato Latkes

Ingredients:

• 3 cups shredded potatoes (3-4 medium potatoes)
• 1 small onion, chopped coarsely
• 2 eggs
• 2 Tbl flour
• 1 tsp salt
• 1/2 tsp ground pepper
• 1/2 tsp baking powder
• peanut oil for frying

In a food processor, combine the onion, eggs, flour, seasonings and baking powder.  Process until onion is grated.  In large mixing bowl, combine shredded potatoes with the mixture from the processor.

Heat 1/2 inch of oil in a 10 inch skillet over medium high heat.  Using a slotted spoon, scoop a large spoonful of latke mixture and gently place in hot oil to avoid splashing.  You should be able to fit 4 large latkes in the skillet at a time.

Fry 2-3 minutes per side until golden brown.

Remove to a wire rack or paper towels to drain.  Then place on a baking sheet in warm oven while you finish frying the last 4 latkes.  Scoop remaining 4 latkes and continue frying.

Serve with applesauce or sour cream.  You can freeze fried latkes and just heat them up for 10 minutes in a 350 degree oven when you wish to serve them.