Sundown tonight, Dec. 8, begins the Jewish holiday of Hanukkah - which is an eight-day celebration, also known as the Festival of Lights.

The holiday commemorates the rededication of the the temple in Jerusalem after a hard-won battle many centuries ago. To celebrate the miracle of not only winning the battle, but also the way a small amount of oil meant for one day's use burned for eight days, the Jewish people light the Menorah each night in remembrance.

Several local temples will celebrate the season with special Hanukkah events and services.

Other customs involve playing specific games and eating specific foods, including Hanukkah Latkes, like this recipe sent in to Roswell Patch last year by a local reader.

Hanukkah Latkes

2 large eggs

3 cups grated drained all-purpose potatoes

¼ cup grated onion

1 teaspoon salt, more to taste

¼ teaspoon freshly ground black pepper

2 to 4 tablespoons matzo meal, or as needed

Canola oil, for frying

Applesauce and sour cream for serving (optional). 

In a large mixing bowl, beat eggs lightly. Add potatoes, onion, salt and pepper, and mix well. Stir in 2 tablespoons matzah meal, and let it sit about 30 seconds to absorb moisture in batter. If necessary add more to make a thick, wet batter that is neither watery nor dry.

Place a large skillet over medium heat, and add 2 tablespoons oil. When oil is hot drop in heaping 1/8 cups (about 2 tablespoons) of batter, flattening them gently to make thick pancakes. When bottoms have browned, after 2 to 3 minutes, flip and brown on other side. Add oil as needed. Drain on paper towels, and sprinkle with additional salt to taste. If necessary, work in batches, keeping cooked pancakes warm. Serve hot with applesauce and sour cream, if desired.

Makes about 24 small pancakes.

Marci Greene, Roswell

Share your favorite Hanukkah memories, activities and recipes with your neighbors in the comments below!