Here’s a cooking lesson cast in rhyme

So your latkes can rock at Chanuka Time.

Latkes are a part of our history

I’m going to unlock the mystery

Of how to make them crisp and light

For your guests to fress on Chanuka night.

Rule # 1 don’t skimp on oil

¼ inch in the pan , bring it to a slow boil

Rule #2 make your latkes of equal dimension

Don’t crowd them in the pan

They need personal attention

Rule #3 When they’re brown then flip

Fry other side, then place on towel to drip

Rule #5 eat right away

Your latkes will be yuck if you wait another day.

Rule #7 don’t forget to smile

Let the Chanuka light shine on you for a while.

A lichtige chanuka to all.

My Latkes Recipe

Using the grating attachment on your food processor grate together 1 small onion, 4 large potatoes 2 eggs and 1/2 cup matzo meal

Add 1/8 t black pepper and 1 teaspoon salt

Heat oil in a heavy bottomed skillet. Make sure the entire skillet is covered with oil 1/4 inch or more deep.

Drop in a tiny bit of batter . If it browns then you’re ready to fry.

Spoon in latkes . Don’t crowd.

Fry three minutes on each side. Remove, place on paper towel to drain excess oil and serve ASAP!!!

You can reheat in a low oven and serve later or if you really have too freeze but nothing tastes as good as fresh

Safety note: turn frying pan handles inward and never leave a frying pan full of hot oil alone even for a minute. Also don’t let the oil smoke because that will spoil your latkes.