Latke lovin’

illustration by Mark Stivers

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.