Like most Jewish holidays, we eat special food during Chanukah. Donuts are popular in Israel -- I hear the "season" extends now from after Simchat Torah to some time in January. Around the world, Sephardic Jews eat bimueolos and Ashkenazic Jews eat latkes. You gotta love a holiday that celebrates fried food!
My father used to stand at the stove and fry the potato latkes. He never sat down to eat, just kept them coming for my mother, my sister and me. Of course I like his version the best: potatoes and onions grated on the small, round holes of the box grater, with a little skin from the knuckles maybe mixed in. No long, shredded potatoes for me!
I've modernized by shredding the potatoes in the food processor, then changing blades and pulsing the potatoes until they're finely chopped. I scoop them out, place in a strainer over a bowl, and finely chop the onions the same way. Add an egg, some salt and pepper, and a little matza meal or flour, and stir together. Drop by large tablespoons into hot oil. Keep draining the rest of the mixture while frying the latkes. Serve with applesauce on every occasion and sour cream (if it's a dairy meal).
Delicious! I never met a fried potato I didn't like.
4 small Yukon Gold potatoes
1 large onion
1-2 teaspoons salt (to taste)
fresh grated black pepper
plenty of olive oil for frying