Latkes are so traditional during Hanukkah celebrations. This latke recipe is as traditional as can be. Simple with only 7 ingredients. Fry them up and eat right away. Be sure to have a Happy Hanukkah!

1 large egg

1 teaspoon salt

1/4 teaspoon black pepper

1 1/2 pounds russet potatoes, peeled (about 4 potatoes)

1 medium onion

1/4 cup all- purpose flour

6 tablespoons canola or olive oil

1. Place the egg in a large bowl and beat lightly with a fork. Stir in the salt and pepper.

2. Using the grater attachment of the food processor (or a box grater), shred the potato and onion together. Add to the bowl with the egg and toss; stir in the flour and toss until thoroughly combined.

3. Heat 2-3 tablespoons of oil in a large skillet over medium high. Use a 1/4-cup dry measuring cup to scoop the potato mixture into the pan and pat the top lightly to form 3-inch diameter latkes. Cook until golden on the underside; about 5-6 minutes. Turn and cook until golden and cooked through, another 4-5 minutes.

4. Serve immediately or keep warm briefly in a 250-degree oven.

Makes 15 latkes.

Recipe courtesy of Marge Perry at Newsday/McClatchy-Tribune. Photo courtesy of S.T. Pickton.

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