Foods fried in oil traditionally are served during Chanukah celebrations. This custom commemorates the miracle of candelabra oil miraculously lasting eight days in the rededicated and cleaned Temple, despite just a single day's supply. Latkes are a fried dish enjoyed through the ages. Since potatoes have long been inexpensive and tasty, they became a key ingredient in latkes (Yiddish for pancakes) among poor Eastern European Jews. Eventually, potato latkes became a standard on holidays like Chanukah.

Served warm and crispy, latkes are something no one wants to miss. Preparing and serving latkes in small batches can showcase them at their best. This Chanukah, try the following recipe for "Helen Wallerstein's Potato Latkes" from "Food, Hope & Resilience: Authentic Recipes and Remarkable Stories from Holocaust Survivors" (American Palate) by June Hersh.

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Helen Wallerstein's Potato Latkes

Yield: 24 latkes

• 5 medium russet potatoes, peeled
• 1 medium onion, grated (use a large one if you like a strong onion flavor)
• 4 eggs, beaten
• 1/2 cup matzo meal
• 1 to 2 teaspoons salt
• 1/4 to 1/2 teaspoon pepper
• 1/2 cup vegetable oil for frying

In a food processor using the metal blade, or using a box grater, finely grate the potatoes. Place them in a colander and squeeze out all the liquid. Grate the onion, using the food processor pulse feature to capture any small chunks. Stir the onions, eggs, matzo meal, salt, and pepper into the potato mixture.

Heat 1/2 inch of oil in a nonstick skillet over medium heat until very hot (a drop of water should dance in the pan). To test the seasonings before frying the entire batch (you wouldn't want to taste the raw potato and egg mixture), drop one tablespoon of the mixture into the hot oil, fry for several minutes on each side and drain on a paper towel. Taste the latke and add more salt or pepper if needed. Now you are ready to make the rest. Drop a generous tablespoon of latke batter into the skillet and flatten the pancake with the back of a spatula. Turn the latkes over when the underside is nicely brown, about 3 to 5 minutes. Fry until golden on both sides. Drain on waiting paper towels.

Repeat this process, adding more oil to the pan and a touch more matzo meal to the mixture if needed to absorb the excess liquid that will collect in the bowl. Serve hot.