It is the festival of Hannukah, when Jewish families remember how a tiny remnant of oil kept the light burning in the Temple of Jerusalem for eight days. It is traditional to celebrate with food cooked in oil ... typically latkes and doughnuts. Everyone in our family considers latkes a huge treat, so I always try to cook them at least twice during the eight days of Hannukah. The recipe I use is a recipe for children included inTevye's synagogue newsletter a few years ago.
4 large potatoes
3 tablespoons plain flour
½ teaspoon baking powder
1 teaspoon salt
Peel and grate the potatoes. Drain off excess liquid.
Beat the eggs.
Add all the other ingredients to the potatoes and mix well.
Heat oil in a frying pan (skillet?) - I use oil about ¼inch deep.
Drop mixture into pan by tablespoons and flatten slightly.
Fry on both sides until brown.
Drain on paper towels.
Traditionally served with apple sauce or sugar, though some people prefer tomato ketchup! Great with salt beef.
Rebecca posted a recipe for German potato pancakes on her Heart of the Kitchen blog a while ago, and the recipes are very similar ... definitely central European comfort food.