Why This Recipe:

The tradition of making latkes during Hanukkah comes from the Ashkenazic Jewish communties of eastern Europe. Jews in other countries also prepare special foods during Hanukkah-- In Greece, Jews make loukomades - (deep fried dough puffs soaked in honey or sprinkled with powdered sugar), the Persians eat zelebi, (a deep fried, snail-shaped confection) and in Israel the Hanukkah food of choice is "sufganiyot" - jelly donuts.

The key ingredient in all of these foods is oil. We eat foods that are cooked in oil, as a reminder of the great miracle of the Temple rededication. A small amount of pure oil was found to light the Temple menorah (a seven branched candelabrum we now symbolize with the Ner Tamid, eternal light.) The menorah remained lit for eight days, until more oil could be procured.

Ingredients:
(serves 8-10 students)

• 10 medium potatoes peeled
• 3 medium onions
• 3 medium eggs
• ¼ to ½ cup matzah meal
• salt and white pepper, to taste
• vegetable oil for frying

Directions:

1. Grate potatoes and onions, alternating between them and alternating between the coarse and fine holes. (This can also be done with a food processor, using a standard metal blade. Process 1 onion at a time to get a reasonable mix of pieces. Process 1 - 2 potatoes at a time in a similar fashion. Do not over-process or you get mush.)
    
2. Blend onion and potatoes with eggs, matzah meal, salt and white pepper.
   Note: The salt and pepper give the latkes their flavor-- don't skimp on them.
    
3. Heat oil in a skillet or deep frying pan at least ½ inch deep. (Do not use less oil - the latkes will absorb just as much oil and be no less greasy, but will stick and be unsightly.)
    
4. Spoon mixture into very hot oil and press down to shape the latkes. Turn once.
    
5. Remove from pan and drain on paper towels. (You will need a lot of paper towels.)
    
6. As you cook in batches, the mixture will produce grayish water. Spoon off large volumes and add more matzah meal to absorb the rest.
    
7. Rewarm, if needed, in a warm oven, or better, in a microwave.
    
8. Serve with applesauce and/or sour cream, if desired. (If you have added enough salt and pepper, they won't need much stuff to be delicious.)
    
9. Freeze leftovers and then rewarm in a 450 degree oven. (Do not defrost before rewarming the latkes.)
   Note: Do not refrigerate leftovers. Refrigeration causes the latkes to change into greasy mush.