GO(Y)T LATKES?

These are what turn out after making the recipe for Gerard Rudofky’s Latkes.

Q. “I know that you’re not Jewish, BSJ, but do you have a good recipe for the Hannukah latke? Thanks.” Ruth G., Denver

A. Oy, what would a St. John know from the latke? Well, I’ve eaten many Hannukah latkes at my Jewish friends’ homes over the years, as well as those that I’ve relished on many restaurant reviews (since 1989) from my pal Gerard Rudofsky at his three incarnations of Zaidy’s Deli & Bakery. (Though he no longer owns Zaidy’s, I am pretty sure it still uses his original latke recipe. In any case, he works the front door most days. Say hello.)

I have two terrific recipes for the latke: one is Rudofsky’s, which he has allowed me to share; the other, my own that I developed after one Thanksgiving, when yet another Hannukah followed quickly on Turkey Day’s heels, that uses up some leftover mashed potatoes in a more traditional latke recipe of grated potato.

In addition, read up on the history of Hannukah itself from this (solely) honorary Jew. Also, what he says on the huge history of cooking with oil in the Jewish tradition. He wrote these pieces while wearing his own keepah.