Latkes are a staple during the celebration of Hanukkah. These potato pancakes are fried in oil, to commemorate the miracle of the oil that lit the Temple of Jerusalem for eight days in 168 B.C. The traditional oil is olive; Hanukkah occurs at the tail end of the oil-pressing season. However, you can enjoy latkes any time of year.
To make potato pancakes, shred some raw, clean potatoes and onions together. After pressing out the excess moisture in a colander, add beaten eggs, matzo meal (or flour), and salt and pepper to taste. Spoon some of the mixture into a hot skillet with about a half an inch (1.27 centimeters) of heated oil. Press into a pancake shape and fry until golden brown on both sides. Transfer to a paper towel to drain off the oil. Serve warm with sour cream and applesauce.