By Judy Frankel, Executive Director of Tourism New Westminster Latkes are traditionally cooked on Hanukkah, along with other fried foods, to commemorate the miracle of the menorah oil in the Jewish Temple. Although typically prepared using potatoes because they were readily available, they can also be prepared using shredded vegetables or sweet potatoes. INGREDIENTS Russet potatoes (3 lbs) Eggs (2 large) Onion, coarsely chopped (1 medium) Kosher (coarse) salt, or to taste (1-1/2 tsp) Black pepper (1/8 tsp) All-purpose flour or matzah meal (1/4 cup) Peanut or canola oil, for frying Sour cream and/or applesauce, for serving DIRECTIONS Wash the potatoes well. Using a food processor, shred the onions and potatoes. If you don’t have a processor, you can use the largest holes on a box grater. In a large bowl, add the shredded potatoes, eggs, flour and salt and pepper and mix well. Preheat oven to 300 degrees. Line a…
