For Hanukkah: Latkes

Tonight is the last night of Hanukkah, so it's not too late for me to post at least one Hanukkah recipe: latkes, or potato pancakes. This is based off my family's recipe we've been using every year, and it's the kind I made two batches of last night for the preschoolers and kindergarteners at the school where I work. They are traditionally served with apple sauce or sour cream. Fun to make, and fun to eat :).

Apple Latkes

Makes at least 3 dozen small latkes.

Ingredients:

6 large baking potatoes

1/2 cup matzo meal
1-2 apples

2 tsp salt

1/8 tsp pepper

2 eggs

Olive oil or corn oil for frying

Instructions: 

1. Peel potatoes and cut into fourths, setting pieces in a medium bowl of water as you go.
2. Grate potatoes or shred them through a food processor.
3. Peel and chop apples into small pieces, and put them in a small bowl.

4. In another bowl, combine matzo meal, salt, pepper, and eggs. 

5. Add shredded potatoes and diced apple into the bowl with the other ingredients and mix all together until thoroughly combined.
6. Preheat some oil in a frying pan over the stove.
7. Fry ice cream scoop size amounts of latke batter in the pan, flattening out a bit with a spoon.
8. Let the latke fry on one side for at least 2-3 minutes, then flip it over for the same amount of time.
9. As each latke is finished frying, place it in a pan lined with paper towels for each layer to soak up the oil. You can fit at least 6 latkes in one layer.

The story behind latkes is that they were a quick meal for the Maccabees (Jewish soldiers) to fry up and take with them before they went out to battle Antiochus's army, their cruel ruler who would not let them practice their religion. The oil is significant in that the miracle of Hanukkah was a limited amount of oil lasting for eight whole days, enough time for the Jewish people to rebuild their temple destroyed in wartime.