Potato pancakes, or LATKES, are served during Hanukkah to remind us of the miracles of this historic commemoration.This recipe is a savory, cheesy variation of basic potato pancakes. Feel free to go over the top by adding a fried egg and a dollop of sour cream

Ingredients

• (1) 1 lb. bag frozen shredded potatoes (may be called hash browns),

• defrosted or partially defrosted

• 1 medium onion, finely chopped

• ½ c shredded mozzarella cheese

• ½ c shredded parmesan cheese

• 4 eggs, beaten

• ⅓ c sun-dried tomatoes (not in oil), finely chopped

• 4 Tb Italian parsley, chopped well

• ⅓ c matzah meal

• ½ tsp salt (more to taste at end)

• cracked black pepper

• 8 Tb canola oil for frying (likely more)

Directions

1. Defrost potatoes in a colander in the sink for 2-3 hours. Pat dry. It’s ok if they’re not fully defrosted.

2. In a large bowl, mix potatoes with all ingredients except for oil. Integrate well.

3. Heat 2 Tb. oil in a large frying pan. Test oil to be sure it’s hot enough by dropping a bit of potato mixture into the pan.Oil should be shimmering and potatoes should sizzle.

4. Using a tablespoon, drop batter into pan, flatten gently and fry until underside is golden brown. Flip and cook the second side.

5. Remove cooked latkes to a sheet pan lined with paper towels.

6. Continue cooking more batches, adding at least 2 Tb. of additional oil to the pan for each round. Be sure to allow new oil to heat up before dropping batter in.

   Tip: Cast iron pans LOVE latkes! If you have one, be sure to use it. It

   conducts heat more evenly than any other material and will produce

   perfectly golden latkes every time. If not, be sure to heat your pan well and move latkes around so that they cook evenly.

Recipe: Liz Rueven @kosherlikeme