On Chanukah, you celebrate by eating potato latkes because of the oil used to make the pancake. According to the Talmud, at the re-dedication following the victory of the Maccabees over the Seleucid Empire, there was only enough consecrated olive oil to fuel the eternal flame in the Temple for one day. Miraculously, the oil burned for eight days, which was the length of time it took to press, prepare and consecrate fresh olive oil.

Marilyn Burnett shares her special recipe for potato latkes:
5 medium to large potatoes
2 onions, coarsely chopped
3 large eggs, lightly beaten
2-4 tablespoons of matzoh meal
1-2 teaspoons salt
1/2 teaspoon pepper
Canola Oil

Peel and cube potatoes, place in bowl of cold water until ready to prepare latkes.

Drain potatoes. Place potatoes and onion in the container of a food processor fitted with a knife blade. Pulse until smooth, drain mixture immediately.

Pour potato mixture into a large bowl. Stir in eggs. Add matzoh meal. 1 tablespoon at a time, until the mixture holds together as a wet paste. Season to taste with salt and pepper.

Pour oil into a large, deep pan to depth of 1 to 2 inches and heat over medium-high heat.

Carefully drop several heaping tablespoons of potato mixture into hot oil, flatten slightly. Fry for several minutes on each side until golden brown. Drain on paper towels.

Serve with sour cream and Homemade Applesauce.

(Makes 20-30 latkes)