After sundown on Dec. 8, Jewish people around the world will light the first candle of Chanukah. Celebrate the Festival of Lights with this traditional latke recipe—they’re so good that you can take them home to your mother for the holidays. This recipe makes at least two dozen, so you’ll certainly have enough to.
6-8 potatoes (Yukon Gold or yellow fleshed are best)
1 tbsp. oil
1 tsp salt
Pinch of pepper
¼ cup flour
2 tsp baking powder
Oil for frying
Cut and grate the potatoes into a bowl, not too fine. Grate the onion and mix with the potatoes. Scoop the mixture into a cheesecloth and squeeze to remove liquid. Return to the bowl and mix with the rest of the ingredients. Pour a generous amount of oil into the pan for frying. Scoop a tablespoon of the mixture into the pan and flatten into pancake shape. Turn them over when you see the bottom turning brown. Place the cooked latkes on paper towels to absorb some excess oil, and serve with apple sauce or sour cream.