Only alluded to in the original diatribe by said "church", but they got it all wrong, horribly wrong.

Latkes are a form of potatoe based pancake, probably with origins in Russia, Ukraine and other areas of Eastern Europe, which were areas of the world (pre Holocaust) where Ashkenazi Judaism flourished. It has become a tradition to cook and eat them during the Festival of Lights (Chanukah). Chanukah is not a Holy Day written about in the Old Testament or Torah, because it took place during the Maccabean period, during which the Jews were being persecuted by the Ancient Greeks.

Here's my recipe, but you can alter quantities to taste. A couple of caveats: 1. Your Kitchen will be rendered an utter mess, and smell of "cookin'". 2. You MUST have both a dollop of Apple Sauce AND Sour Cream to truly enjoy them. They are too flat tasting on their own. 3. You can eat them any time during the year (in view of the Kitchen mess, I wouldn't even dream of doing them except during Chanukah). 4. They are also sometimes eaten during Passover, and there is Matzoh Meal used with the ground potatoe then. 5. Even if you are not Jewish, it is OK to light a Menorah with all candles lit while consuming them to "eat it in spirit" (I said that...it's Eugene's dictum...not in the code of Jewish Law).

Grind Potatoes (1 decent sized red potatoe will make 3-6 pancakes depending). I use 2 potatoes to make about a dozen. I use a grater, since I like potatoe shavings not complete puree like you'd get if you used a Cuisinart or similar device. Then, put the Potatoe shavings in a bowl. Next, grate a sweet onion (your preference) and add to the potatoes in the bowl. This is "to taste". Too much onion and it's overpowering, too little and it just tastes like fried potatoes, so I strive for an essence where the onion flavour comes through. Stir the potatoe/onion mix together. Next, add in 1-2 whisked eggs. Whisk 'em similar to making an omelette. Add the egg mixture to the potatoe/onion and make a paste like substance in your mixing bowl. Next, I add a pinch of salt, but a good amount of ground black pepper. Leave the "batter" of above ingredients in the bowl, and keep it in a fridge for about 20 minutes.

Next, take Fry Pan (deep fryer is best, but I don't own one) and you need plenty of oil. Turn on heat. When the oil is hot, "dollop" in the Latke mixture you have created to create pancakes of the size of your choosing. Turn frequently. You want them to be well browned on each side before serving. I always place a Paper towel on a flat surface or large plate when I take them off the stove, to let the paper soak up the oil, and will press another layer on top to squeeze the oil off some more, but you don't have to. Fried oil is not real good for you...Latkes are. When they sit on the plate, let them cool for quite a while. Then...EAT!! Add Apple Sauce and Sour Cream, and enjoy. Sing some Chanukah songs or play a little Klezmer music for mood.