Between Thanksgiving through to the new year over 144 holidays are celebrated around the world. As the earth settles into rest, and the natural world slows down, cultures everywhere give thanks to harvest, family, health, and spirit.

I am blessed to have a circle of friends that broadens my celebrations outside of my own family traditions. I love to immerse myself into someone else’s culture. Taking the backseat as an observer and appreciating the moment and rituals.

My good friend (Aviva) and her father (Papa) offer one of their nights of Hanukah to celebrate with friends and share in some traditional ceremonies. Some years it’s a blowout event with all the games, food, and kids. Sometimes it gets squeezed in on a weekday, but it is still just as impactful, and they always find the space to share.

The latkes are started prior to anyone arriving; shredding, squeezing, (crying), mixing. Once everyone starts to show up. the kids literally run around the house in pure holiday chaos fashion while the adults scurry for happy hour beverages and a brief moment of adult conversation.

As we get closer to dinner, Papa gathers the kids while Aviva gets the candles prepared. I (wo)man the finishing of the last round of latkes. Papa sings a ceremonial candle blessing, and the candles are lit in the window with all the kiddos. Such a neat tradition to watch.

These crispy potato pancakes fried in oil is emblematic of the miracle of a jar of olive oil burning for 8 days. The Jewish tradition of eating fried foods for 8 nights is arguably one of the better parts of Hanukah, if this non-Jewish person says so. But I think I’m not an exception as latkes are always the hit of the dinner. I mean after all, its fried potatoes!

Learning how to make the perfect crispy latke is a skill any good Jewish cook should have. Aviva and Papa swear on this recipe as THE recipe to use. Granted every time we make latkes, we adjust the recipe as needed. To the trained eye, consisting of decades of latke making, these two know by feel and muscle memory what the right consistency should be.

Latkes are a production, a labor of love. If someone is choosing to make latkes for you, appreciate it, because the patience and effort it takes is squeezed about as much as you need to squeeze the darned shredded potatoes.

Latkes

This is a very simple recipe with a small list of ingredients. The effort put into squeezing out the potatoes and making the potato starch is key! Keep in mind that this recipe will vary according to the size of potatoes. Do not substitute other potatoes, they don’t have the same starch content as russets.

Ingredients:

• 6 medium russet potatoes peeled
• 1 medium onion peeled
• 2 large eggs, beaten
• 1/2 cup matza meal flour
• 1 quart vegetable or canola oil (enough to fill your frying pan a 1/2 inch up.
• 2 tsp. Kosher salt
• 1/2 tsp. freshly ground black pepper

Directions:

• Shred Potatoes into a bowl using a cheese grater or a food processor.
• Sprinkle with salt and let moisture pull out.
• Gather potatoes into a cheesecloth and squeeze the ever-loving hell out of the potatoes over the bowl until they are dry. Do not throw away liquid. Place dry potatoes into a new bowl.
• Once you have finished with all of the potatoes, the liquid should have a layer of starch in the bottom. Carefully drain the top part of the liquid off until you reach the starch. Add the starch back to the potatoes.
• Start to heat your oil in a shallow frying pan. Frying temp should be around 350 degrees.
• Mix in Matza, egg, salt, and pepper. The consistency should allow you to form a patty by molding it in your hands. If it falls apart, you will need to add additional Matza meal and/or an egg.
• Sprinkle a dollop into the oil and test that is hot and ready.
• Slowly lay latkes into the oil side by side. They don’t need a lot of space in between but shouldn’t be touching.
• Wait until the color on the bottom is dark brown. Flip and cook the same on the other side.
• Drain latkes on a drain rack or paper towels before serving.
• Sprinkle with salt while still hot.
• Serve with sour cream, chives, applesauce.