Latkes I am not Jewish. My family is not Jewish. But I look forward to Hanukkah every year because it means latkes and applesauce. Mmm. Okay, not that I couldn't make these other times of the year, but they just HAVE to be made in the winter. Ingredients 3 large potatoes 1 small onion 2 beaten eggs 2 Tablespoons matzoh flour 1 teaspoon salt pinch of pepper 1/2 cup vegetable oil Get Shreddin' Wash potatoes well, but don't peel. Grate coarsely into a large bowl. Grate in the onion. Add beaten eggs, flour, salt, and pepper. Let mixture sit for ten minutes to thicken. Pour off excess liquid, stir well to combine starchy residue and potatoes. Now You're Cookin' With Oil Heat vegetable oil for one minute in frying pan, then drop Tablespoons of mixture into pan. When they are brown around the edges, turn and fry other side until crispy. Drain on paper towels. Serve with applesauce or sour cream. Notes and Hints and Stuff Why Is It Brown? If you let the potatoes sit too long before mixing in with the other ingredients and frying, they'll oxidize and turn brownish. It doesn't hurt anything, but it's kind of unappetizing and results in grayish latkes. Why Latkes? Hanukkah is a Festival of Lights, in remembrance of the miracle of the lights. The beseiged Jews had only enough oil for their lamps for one night, but it kept burning for eight nights in all. Latkes are cooked in oil, hence the connection. They're actually a Germanic dish and of far more recent origin than the original Hanukkah, but who cares...they're great.