This latke recipe was good enough in 2007  to garner my blog a mention in the New York Times.

Secrets of the latke masters. Happy Hannukah. [The Blog That Ate Manhattan]

I figure that makes it good enough to re-post today.  Happy Hanukkah!

Potato Latkes

3 pounds potatoes (I use Yukon golds)
2 eggs, lightly beaten
1 1/2 large onions
A little less than 1/4 cup Motzah Meal
Salt
Pepper
Canola oil for frying

Peel potatoes. Shred using the food processor and remove to a large bowl. Shred the onion the same way and add to the bowl. Open out a large clean dishtowel onto the counter and dump the potato onion mixture on it. Top with a second clean towel and lightly roll to mop up the excess liquid (Don’t overdo it, you need a little of the potato starch and liquid for things to stick together.) Dump back into the bowl and add the eggs and the motzah meal. Season with salt and pepper.

Heat about a 1/2 inch of canola oil in electric frying pan at highest heat (mine goes to 400 degrees Fahrenheit). Scoop some of potato mixture into a large spoon, then put into the oil, flattening with the back of the spoon. Cook until the edges start to crisp and the underside is light brown, then gently flip and cook the other side.

Remove from pan to a cookie sheet lined with paper towels or newspaper. Keep warm in a low oven while cooking the rest of the potato pancakes.

Serve with sour cream and warm homemade applesauce.

BTW,  if you noticed there are two different spellings of Chanukkah on this post, well, that’s just the way it is.