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Remembering Christmas is easy - it is the same date every year. Hanukkah is another matter. One year, it overlaps with Christmas, and another year (such as this one) it hits you over the head and comes early. It was with great surprise that my husband (not Jewish) and I (mostly Jewish) realized that we only had three days left before the festival of lights were to begin.

We began the day by purchasing a Christmas Tree (Hanukkah Bush?) at our local public high school. The kids decorated the tree and I set up a plethora of Menorahs (many of which were made by our kids in preschool). In our busy day of holiday schizophrenia, I got Potato Latkes on the brain.

Time to buy potatoes and get ready to call the kids into the kitchen to make one of the most delicious recipes of all time. Wanna Try?

Potato Latkes

1 lb potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 tsp salt
1/2 to 3/4 cup canola oil
Applesauce (optional)

1. Preheat oven to 250°F.
2. Peel potatoes and coarsely grate (use the grating blade of a food processor to save time), transferring to a large bowl of cold water as grated.
3. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
4. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style.
5. Twist towel tightly to wring out as much liquid as possible.
6. Transfer potato mixture to a bowl and stir in egg and salt.
7. Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking.
8. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork.
9. Reduce heat to moderate and cook until undersides are browned, about 5 minutes.
10. Turn latkes over and cook until undersides are browned, about 5 minutes more.
11. Transfer to paper towels or brown grocery bags to drain and season with salt.
12. Add more oil to skillet as needed.
13. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
14. Serve with Applesauce (optional)

Servings: 6

CALL THE KIDS:
Peel the potatoes
Push the button on the food processor to grate the potatoes
Wrap shredded potatoes in a dish towel and roll to remove liquid
Crack the egg and beat lightly in a separate bowl.
Combine potato with egg, onion and salt

Nutrition (per serving): 256.6 calories; 65% calories from fat; 19.1g total fat; 40.9mg cholesterol; 212.7mg sodium; 554.6mg potassium; 19.4g carbohydrates; 1.4g fiber; 0.6g sugar; 18.0g net carbs; 3.2g protein.