Hanukkah, Christmas and New Year's Latkes

Latkes are downright delicious and comforting; they put hash browns to shame. Every December Robin and I have a tradition of making potato pancakes. Robin is my oldest friend, our moms know each other since high school, so I know her my whole life. Typically we make them at her house (or sometimes at her kids' school). She shreds the potatoes; I mix and fry them up.

I don't mind standing in front of the stove, frying the potato pancakes. On the contrary, I savor the experience just as much as I enjoy devouring the latkes, dipped in a little sour cream and applesauce, pure heaven. Our annual tradition reminds me of my grandmother, who used to make them for me as a special treat when I was a kid. Good Times.

This year Robin's house is under construction so Robin and her family came to our house for a little advance, holiday celebration. I did all of the cooking this time, and Win took over Robin's job with the prepping. I made a couple of batches of potato pancakes and took some to a Christmas ornament decorating party where they paired perfectly with the rest of our meal: New York steaks, roasted squash and brussel sprouts. Allegra, upon hearing about the latke celebrations, now wants to make them for our New Year's Eve dinner. Gladly.

Latke Recipe

4 Russet potatoes

1 large onion

1 tablespoon lemon juice

4 eggs

3 tablespoons flour pinch baking soda

1 teaspoon salt

freshly ground pepper

canola oil

Grate potatoes using the food processor or fine shredder. Immediately transfer to large bowl, and add onion, lemon juice, eggs, flour, baking soda, salt and pepper to taste- Mix well.

Heat oil over medium heat. Spoon batter into hot oil with a large spoon, and flatten latkes with back of spoon. Cook on 1 side until just golden brown, 3 to 5 minutes, then tum and cook other side. Turn once only. Drain well on paper towels and serve.

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