The First Night: Potato Latkes

It's latke week in the Wildcat kitchen.  For the first time in several years, Chanukah falls completely outside of Christmas, which means we can give it all the attention with no yuletide distractions.  Because let's be honest, Chanukah is no where near as important a holiday as Christmas, so the latter takes precedence when a choice needs to be made.  But this week, it's all about the liberation of the Temple, about eight days of oil, about light into darkness, about dreidels and gambling, and of course, about latkes.

Because our family will be expanding next year, I've been thinking a lot about creating memories and passing on traditions.  For Jews, a lot of the traditions happen around the kitchen or dining room table.  We celebrate by cooking and eating together, and the tastes and smells of certain foods bind us together as a people.  We may disagree about just about everything (including how to make the perfect latke), but our sensory memories connect us with our shared history.

And so, eight nights of latkes.  It's a tradition my wife can get behind without memorizing any prayers or reading any Hebrew letters.  It's a memory my children will have, even if they don't remember the significance.  Knowing our history is important; the story of Chanukah is one of struggle and victory and miracles.  But perhaps even more important is connecting with our families, struggling with our own questions, and celebrating our small victories.  If we can pass some small part of that on to our children, that will be a real miracle.

 

Potato Latkes
Makes about 10 pancakes

1 1/2 lbs potatoes
1/2 onion
1 egg
1/2 t salt
2 T flour
vegetable oil, for frying
apple sauce and sour cream, for serving

Wash potatoes and grate into a large bowl using the largest holes on a box grater.  Peel the onion and grate as well.  Add to potatoes.

Beat the egg with the salt and flour, and add everything to the potato mixture.  Mix well.

Heat 1/2 an inch of vegetable oil in a heavy skillet.  Drop balls of batter into the hot oil, and flatten with a spatula.  Let fry until golden brown, about three minutes.  Flip and fry the other side.  Remove and drain.  Continue with remainder of batter.

Serve with applesauce and sour cream