happy hanukkah!

i know it's a little early in the season to celebrate Hanukkah, especially since it doesn't start until sundown on dec. 21. but, i couldn't resist spreading some holiday cheer -- so for the pikes, Hanukkah came on saturday.

i grew up celebrating Hanukkah at school. we spun the dreidel, ate potato latkes, sang dreidel, dreidel, dreidel, i made you out of clay. i loved it.

my last year of college, my sister and i decided instead of the traditional Christmas party to host a Hanukkah party. we dug through our childhood memories and started a potato latke frying frenzy.

it had been over 15 years since my last potato latke, but once i tasted its delicious goodness, i have not missed Hanukkah a year since.

now mr. pike celebrates with me. he's still learning the story of the maccabees, and i'm trying to convince him that he should give me eight days worth of presents! he did master the potato latkes this year. they were so yummy! good job, mr. pike.

if you've never had potato latkes before, give them a try. and you don't have to have them at Hanukkah. they're great any time of the year, especially for breakfast. here's our recipe.

POTATO LATKES
8-10 potatoes, any kind (although latke experts recommend yukon gold)
2-3 onions
salt
pepper
3 eggs
1/4 c. flour
oil for frying

Grate the potatoes and onion together. (The onion will help the potatoes from turning colors.) Place grated mixture in a colander and press down on the mixture to remove any liquid. Once thoroughly drained, return mixture to a large bowl. Add salt and pepper. (I like to put in a lot of salt; Mr. Pike doesn't. So whatever you feel most comfortable with.) Add eggs and flour and mix everything together.

In a skillet, heat 2-4 inches of oil on medium heat. Once hot, make a ball of the potato mixture and then flatten into a pancake shape. Add to the hot pan. (You can make the latkes as big or small as you like.) Fry 3-4 minutes on each side, or until golden brown. Drain on a paper towel. Repeat until mixture is gone. Add several potato latkes to your pan if you have the room.

Serve with sour cream and applesauce, if you'd like to try them the traditional Jewish way.