Hannukah is a holiday that celebrates with lots of fried food, a nod to the fact that the holiday is rooted in the miracle of one day’s worth of oil lasting for eight nights. Sufagniyot, or jelly-filled donuts, and latkes, or potato pancakes, are traditional dishes that you’ll almost always see at Hannukah parties. For years, I waited for those parties to enjoy crisp, freshly fried potato pancakes, but over time I perfected my own recipe and now I can make my own during Hannukah or any other time of year that a craving strikes. Latkes are easy to make and are a delicious way to enjoy potatoes.
My favorite basic latke recipe is featured in this a great How to Make Latkes Tutorial (free recipe!!) on the Craftsy blog right now. It’s a simple, classic recipe that makes flavorful latkes that are crisp and golden on the outside, with a fluffy and tender interior. I serve them up with applesauce and sour cream, but you can eat them as-is, as soon as they cool down enough from the oil to eat. They can be eaten any time of year, whether you celebrate Hannukah or not, and there is no reason to skip out on a holiday tradition this tasty!