The end of Hanukkah is near, which means this is your last chance to indulge in some of the delicious traditional Hanukkah foods.
One of the most popular dishes during the Festival of Lights is a heaping plate of latkes with applesauce and sour cream.
A key ingredient to Hanukkah latkes is oil, which symbolizes the oil that miraculously kept the flame in the Temple burning for eight days and eight nights, according to the Talmud.
While latkes can be made with other vegetables, cheeses, and starches, the traditional recipe calls for grated potatoes. The side of applesauce and sour cream is crucial in balancing out the salty, oily flavor of the latkes.
This simple recipe is sure to satisfy your taste buds and warm your belly, a great meal for cold nights:
4 russet potatoes, peeled (about 2 pounds total)
1 large onion, peeled
3 Tbs. snipped fresh chives
Coarse (kosher) salt, freshly ground black pepper
1/4 to 1/2 C. vegetable oil, or more if necessary
Applesauce and pareve sour cream
Coarsely grate potatoes and onion into a large bowl. (Work quickly so the potatoes don't discolor. The potatoes will give off a starchy liquid, but do not drain.) Then add the chives, season to taste with salt and pepper and mix well.
Working with two large nonstick skillets, heat 2 to 4 tablespoons of the oil in each skillet over medium heat. Add about 2 tablespoons of the potato mixture for each latke and cook, pressing down with a spatula, until golden brown, 3 to 4 minutes per side.
Drain on paper towels. As you continue to cook latkes, add more oil as necessary. Serve hot, with applesauce and pareve sour cream.
Makes 30 latkes.