The Soup Diva

Last year, we discovered the deliciousness of latkes, potato pancakes fried in oil which are a staple of Hanukkah. While we are not Jewish, we embrace the traditions of that faith (as Christians who worship a Jewish rabbi and read the words of the prophets he studied). We especially love Hanukkah for its celebration of light and miracle of the oil lasting 8 days. Last year’s latkes were made with leftover hash brown casserole; this year, I’m doing them from scratch.

• 4 cups shredded potatoes (4 large potatoes)
• 1/2 cup diced onion (1 onion)
• 2 tbsp matzo or bread crumbs
• 1 egg
• salt and black pepper to taste
• oil for frying
• sour cream and/or applesauce for serving

Place potatoes and onion in colander in the sink, rinse with warm water if needed, and press gently to remove excess moisture. Transfer to large bowl and stir in matzo, egg, and seasonings. Pour enough oil in skillet to cover bottom by 1/4 to 1/2.” Roll mixture into balls and flatten into patties; fry in oil on medium-high until golde. brown on both sides. Drain on paper towels and eat while still warm. These do not store well but the mixture will keep in the refrigerator to be fried “on demand.”

We had these with my Cheese Blintzes to celebrate the 4th night of Hanukkah and the 3rd Sunday of Advent. So much goodness. So many carbs.