Chanukah folks! Anybody have a good latke recipe for the Festival of Lights?

Here are some latke recipes for other than potatoes including zucchini and sweet potatoes.

One of the best latkes I had was just grated potato, eggs, and rosemary, with a little salt and pepper added as it cooked. Served with applesauce.

@marinelife : Thanks! Some of those look really good.
@Adirondackwannabe : Wouldn’t have thought of rosemary, I love rosemary!

I use about 4–6 grated potatoes, 2 eggs, salt, minced onion and a ½ c. flour. The main trick is to eat them as soon as they are fried, not to let them sit too long. Delish!

What about the schmalz vs. oil debate?

@gailcalled What’s schmalz?

There’s a debate? Oh and, yeah, what’s schmaltz?

Schmaltz is rendered chicken fat. It’s often used in Jewish cooking because of the kashruth proscription of cooking or eating dairy and meat together. I always cook the latkes in vegetable oil, never thought of using schmaltz for that.

There is also the Jewish exhortation that everything but dessert tastes better with chicken fat.

God I love Jewish cooking (especially latkes). GQ and happy Chanukah to the Jewish jellies here.

“Jewish Jellies’ – I love it! Makes me kind of go wobbly all over!

@janbb I use the same recipe, but the flour is specifically Matzo.