You can make potato pancakes any time of the year. However these are usually eaten during Hannuka which is usually in December sometime ( this year later then usual). Traditional Hanukkah Latkas - Potato Pancakes are usually made " Parve" which means they don't have meat or dairy items included in the ingredients which makes them edible for any meal.
However they are usually serves best with applesauce ("parve") or sour cream ( if you keep kosher then you can't have them with sour cream which you don't mix with if you have meat , chicken). But if you keep kosher you already know that already if you are Jewish and keep kosher!
Best fried, these delectable eats are usually fried in oil so low calorie they are not . However they can be baked too and they come out very nicely. To crisp them usually you can also have them under the broiler or oven . You can buy pre-made mixes ( add egg and water) in most grocery stores in the kosher section. But they are even better if you make them yourselves.
Here is one recipe from ask.com. There are also latka recipes using zucchini, sweet potato (to die for if you have not tried them), parsnip and other vegetables. I have my own with these vegetables and they give a new "twist" on latka jewish food themes.
For now I am posted this recipe but I will post other types soon.
Have a different take on one? please send and I will post
History of Jerusalem Hanukkah Kosher Recipes Recipes Foods Parve Recipes
Fried food is traditionally eaten on Hanukkah in commemoration of the oil that miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple in Jerusalem. Fried Potato Pancakes (called Latkas in Yiddish and Levivot in Hebrew) are the hands-down, mouth-open holiday favorite.
* 5 potatoes
* 2 onions
* 3 eggs
* 1 tsp. salt
* 1/4 tsp. pepper
* between 1/4 to 3/4 cup all-purpose flour
* oil for frying (canola is recommended)
1. Peel potatoes. Place in a bowl of cold water so they won’t turn brown.
2. When ready to prepare the latkas, drain the potatoes. Place potatoes and onions in a food processor fitted with a knife blade. Pulse until smooth. Drain mixture well.
3. Pour potato mixture into a large bowl. Add beaten eggs. Add salt and pepper. Add enough flour so that the mixture holds together.
4. Pour 1 inch of oil into a large, deep frying pan. Heat the oil over medium-high heat.
5. Carefully drop 1/4 cup of the potato mixture into the hot oil.
6. Flatten the pancake slightly so the center will cook.
7. Fry for several minutes on each side until golden brown and cooked through.
8. Drain on paper towels.