Hanukkah begins Saturday night, December 8. This means it’s time for latkes. These potato pancakes traditionally prepared for Hanukkah can be eaten for any meal—as the main dish or as a side. The following is the Mendick family recipe.
Ingredients: six large russet potatoes, four eggs, a large onion, 10 stalks of parsley, 4 tablespoons of matzo meal (found in the kosher-foods aisle at the market), enough olive oil for a quick panfry and salt.
Peel potatoes and grate using a cheese grater. Place them into a large bowl, soak in water, drain and squeeze to remove water. Add finely diced onion, coarsely chopped parsley, scrambled eggs, matzo meal and a pinch of salt. Stir.
Scoop enough of the mixture to create 4-inch pancakes; place scoops in a frying pan with hot oil. Flatten them into pancakes with a spatula, and fry on medium heat until golden brown. Flip and cook other side until golden brown. Serve with sour cream or applesauce—or experiment with other condiments.