Latkes, or potato pancakes, are a favorite Hanukkah food. They are cooked with oil, symbolizing the miracle of the oil that seemed only enough to burn for one day, but instead burned for eight, allowing time to make new oil, and still keep the ner tamid, eternal light, lit. Here is a simple recipe for 24 medium-sized latkes.

Ingredients:

6 medium russet potatoes, peeled
1 medium yellow onion, finely chopped (about 1/2 cup)
2 large eggs, lightly beaten
3 tablespoons matza meal or all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
Vegetable oil for frying

Instructions:

1. Grate the potatoes into a bowl of lightly salted water. Drain and press out the moisture. Stir in the onion, eggs, matza meal or flour, salt, and pepper.

2. Heat about 1/4 inch oil in a large skillet over medium high heat to about 360 degrees.

3. In batches, drop the batter by heaping cupfuls into the oil, and flatten them with the back of a spoon. Cook until golden brown on both sides, 3 to 5 minutes per side.

4. Drain on paper towels, and serve with applesauce, jam, sour cream, or plain. Enjoy!