I’m a total sucker for the holidays and especially the foods that you get at this time of year. I always loved celebrating Hanukkah with my friends when I was growing up, spinning the dreidel, lighting the menorah for 8 days, eating chocolates coins (Hanukkah gelt), and especially munching on crispy latkes with tons of apple sauce and sour cream.
Potato pancakes, also known as latkes are a Hanukkah tradition and one especially that I wanted Kenya to take part in. Even for a kid under the age of 2, Kenya knows something yummy when he sees it. We made a huge batch the other day and he ate them one after another, dipping away in the apple sauce. Making these treats is a beautiful way to celebrate the festival of lights.

Potato Latkes (Serves 6-8)

1 Onion
4 Potatoes, peeled
1 Egg
2 Tbsp Flour
Salt
Pepper
Vegetable Oil
Apple Sauce, for serving
Sour Cream, for serving

1. Grate the onions and potatoes into a large strainer over a bowl (you could also do this through the grating blade in a food processor).
2. Press on the potato mixture in the strainer and discard any clear liquid in the bowl under the strainer.
3. Place the onion, potatoes, egg, flour, salt and peeper in a bowl and throughly combine.
4. Heat enough oil to cover the bottom of a saute pan over medium heat.
5. Place one heaping tablespoon of potatoes in the oil forming a circle.
6. Cook for 2-3 and minutes or until golden and flip over.
7. Cook another 2-3 minutes or until cooked through and remove to a paper towel lined plate to drain.
8. Can be served immediately or kept warm in a 300 degree oven until all latkes are prepared.
9. Serve with sour cream and apple sauce.

When I was growing up, one of my least favorite memories was having to eat the school’s lunch everyday. In the 70’s and 80’s, school lunches weren’t exactly gourmet affairs. Far from it. I was also painfully jealous at Passover, the Jewish holiday that forbids those who observe it from eating any kind of leavened bread, all products with yeast, and pretty much anything beyond that that isn’t Kosher for Passover. I remember all my Jewish friends were allowed to bring (at least what I thought were) delicious lunches such as peanut butter/jelly sandwiches made with matzo and matzo balls in chicken soup, while the rest of us sat picking at our goulash and frozen fish sticks.
Well, Passover isn’t until the spring, but one of my other favorite Jewish holidays, Hanukkah, is upon us, so I thought it would be fun to make matzo brei for brunch so Kenya can share in his heritage. And just like his daddy, he loves it. Luckily most groceries sell matzo year round so you can easily add this to your breakfast rotation any time of year.

Matzo Brei (Serves 2-3 Big Kids)

2 Pieces Unsalted Matzo (whole wheat or plain)
2 Large Eggs
2 Tbsp Milk
1/2 Tsp Salt
2 Tsp Butter or Oil

1. Break the matzo into 1 inch pieces (they don’t have to be even or the same size as one another) and place in a bowl.
2. Cover the matzo with hot water for 1-2 minutes or until softened.
3. Drain and squeeze out excess water.
4. Place the eggs, milk and salt in a bowl and whisk to combine.
5. Pour the eggs over the drained matzo and mix together.
6. Heat the butter or oil in a saute pan over medium heat.
7. Add the egg/matzo mixture to the pan and cook, stirring with a spoon or spatula for 2-3 minutes until eggs are cooked through.
8. Serve.
*Feel free to make it a sweet dish by adding shredded apples, cinnamon or maple syrup or, you can make it more savory by adding any leftover meat and veggies you may have in the fridge..

In our house, everything is more fun when it’s a holiday. The entire time we were making these sweet potato pancakes, it felt 
like Hanukkah. Potato pancakes or latkes as they are also known, 
are most commonly eaten in the fall during the Jewish holiday of Hanukkah. Although it’s 
the middle of July and grossly hot outside, the sweet potatoes at this week’s farmer’s market were incredible and I couldn’t help wanting to 
make something with them.
I decided to pump up the nutritional value in my version by making them with 
sweet potatoes. It’s amazing how delicious the natural sweetness from the potato 
and the savory flavors from the onion and garlic marry into such a delectable 
treat. Kenya was digging them in a big and bad way.
Whenever I hand 
him something whole, especially like these big, crunchy circles he 
looks like he’s hit the food jack pot. 
For your little ones who are getting into dipping, I added apple sauce 
which no latke should ever go without!

Sweet Potato Pancakes (Make 20 Toddler Pancakes)

1 Sweet Potato, grated (this came out to be 3 cups)
2 Tbsp Whole Wheat Flour
2 Eggs, beaten
1/4 Tsp Garlic Powder
1/4 Tsp Onion Powder
Canola or Vegetable Oil, for pan searing
Apple Sauce

1. Place the first 5 ingredients in a bowl and throughly combine.
2. Place a large saute pan over low to medium heat.
3. Heat 3-4 Tbsp of oil, or enough to coat the bottom of the pan, in the saute pan for 30 seconds.
4. Add a heaping tablespoon of the sweet potato mixture to the pan. Pat down the mixture with the back of a fork and form into a thin, circular patty (you don’t want them to be thick or they won’t cook through).
5. Cook for 5 minutes or until they begin to turn golden. Flip them over.
6. Continue to cook for 5 more minutes or until the bottom is golden.
7. Place the patties on a paper towel lined plate and repeat with remaining sweet potato mixture.
8. Cool patties and serve.