The Amateur Gourmet has a great piece on making latkes, the traditional Hanukkah potato pancake. Apparently, everyone contributed to the process and felt connected to the latkes they were eating. This is kind of like reading the provenance of the pig that generated the pork chop on my plate at NY restaurants keen to put you in touch with your food. Why not get in touch with your inner potato?

At my house, because my daughter is gluten intolerant, I use rice flour, not matzoh meal. The latkes still came out the way they should, crispy on the outside, tender on the inside.

Happy Hanukkah!

Related posts:

1. Recipe: Potato Latkes for Hanukkah
2. Where to Buy Potato Latkes for Hanukkah on the Upper West Side
3. Recipe: Potato Latkes for Hanukkah from Zabar’s