Hanukkah is a traditional Jewish holiday celebrating the rededication of the Second Holy Temple after the Maccabees revolted against Syrian-Greek oppressors. The amount of holy oil left in the temple was only enough for one night, but burned for eight (the length of time required for new oil to be made and consecrated). So, we light candles and eat food fried in oil for eight delicious days.
Latkes are probably the most well-known Hanukkah dish and recipes abound. Everyone thinks their recipe is the best, but this one TOTALLY IS! Traditional latkes use shredded or grated potatoes, but these are the latkes of my childhood and will always be my favorite. Traditional or no, they are appropriately fried in oil and they are very very tasty. They are also much easier than their hand-grated cousins.
4 cups cubed raw potatoes
1/4 cup flour or matzoh meal
1 small onion, quartered
1 tsp salt
1/4 tsp baking powder
Blend all ingredients in a blender or food processor. Using a serving spoon, drop spoonfuls of mixture into a large skillet with 1/2 to 3/4 of an inch hot oil. Fry until deep golden brown, turning once.
Serve with sour cream and applesauce. Ponder miracles and triumph over oppression.