- Moishe's Miracle by Laura Krauss Melmed
- Runaway Dreidel! by Leslea Newman
- Latkes, Latkes, Good to Eat by Naomi Howland
- Hershel and the Hanukkah Goblins by Eric A. Kimmel
Make Potato Latkes
Here is a super easy recipe for classic latkes from My Jewish Learning.
2 lbs (1 kg) potatoes
2 large eggs
Oil for frying
Peel and finely grate the potatoes. Put them straight into cold water, then drain and squeeze them as dry as you can by pressing them with your hands in a colander. This is to remove the starchy liquid, which could make the latkes soggy
Beat the eggs lightly with salt, add to the potatoes, and stir well. Film the bottom of a frying pan with oil and heat. Take serving-spoonfuls, or as much as 1/4 cup (50 ml), of the mixture and drop into the hot oil. Flatten a little, and lower the heat so that the fritters cook through evenly. When one side is brown, turn over and brown the other.
Lift out and serve very hot.
You may add black pepper, chopped parsley, and finely chopped onion to the egg and potato mixture.
Adding 4 tablespoons of potato flour binds the fritters into firmer, more compact cakes, easier to handle but not quite as lovely to eat.
Tonight at sundown Jewish families around the world will light the first candle of Hanukkah.
Happy Hanukkah! Nes gadol haya sham!