It's that Latke time of the year

As has been my tradition for at least ten years, I made a big batch of latkes on the first night of Chanukah (Hanukkah). It might offend some to learn that I actually took my big plate of latkes to church to serve to the folks who were participating in the drive-through Nativity. I don't think Jesus would really mind, though. After all, he was Jewish.


(Notice the ceramic Chanukah salt shaker in the pic. I got it in a salt-and-pepper shaker set at Publix last year a few days after Chanukah had ended. I only paid $3 for the set; it'd been marked down from $10!)

I don't have an official recipe for my latkes. I've made 'em so many times - and not always during Chanukah - that I can more or less whip 'em up without thinking about it. If I'm ever asked how I make 'em, this is what I'll say:

Joltin' Django's Latkes

Ingredients

5-6 large Idaho potatoes
1 large white onion
1/3 cup matzo meal
2 eggs
1 tablespoon salt and 1 tablespoon black pepper (or to taste)
Vegetable oil

Directions

Pour oil in cast iron skillet to a depth of one inch. Heat oil to medium.

Peel potatoes. Large-grate potatoes and onion. (Place grated potatoes between very wet paper towels as you go to prevent them from turning brown). Place grated potatoes and onion in a large mixing bowl. Add matzo meal, eggs, salt and pepper. Mix well.

Scoop up a golf ball-sized portion of the latke mixture with a spoon, drop it in the oil, and flatten it with the back side of the spoon. Repeat 3 or 4 times, being careful to not allow latkes to touch. When latkes have fried for one minute, use a small spatula to lift them from the bottom of the skillet.

Making sure that each latke is floating in the oil, fry for 3 minutes. Flip latkes and cook for an additional 3 minutes. You can cook them longer if you prefer them extra-crispy.

Tradition says you serve latkes with applesauce. I usually serve mine with sour cream.