Levivot.

The word levivot (the plural of leviva) has ancient roots tracing back to the Hebrew Bible (specifically in 2 Samuel 13), where it originally referred to a heart-shaped dough pouch or dumpling.

However, the tradition of eating levivot for Hanukkah began in medieval Europe. The earliest written record of Hanukkah levivot comes from a 1322 poem by Rabbi Kalonymus ben Kalonymus in Provence, describing large, round fried pancakes. Originally, these festive pancakes were made from fried cheese or grains like buckwheat.

When potatoes became cheap and plentiful in 19th-century Eastern Europe, Ashkenazi Jewish communities substituted them into the recipe. Today in modern Israel, levivot is the definitive Hebrew term for what many globally know as Yiddish latkes—crispy potato pancakes fried in oil to commemorate the miracle of the Temple's oil lasting for eight days.

Classic Potato Levivot (Latkes)

This simple, traditional recipe yields about 12 to 15 crispy levivot.

Ingredients

• 4 large baking potatoes (such as Russet), peeled

• 1 small yellow onion

• 2 large eggs, beaten

• 1/4 cup all-purpose flour (or matzo meal)

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• Vegetable oil (like canola or grapeseed) for shallow frying

Instructions

1. Grate and Drain: Grate the potatoes and onion using the coarse side of a box grater. Transfer the mixture into a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as physically possible. (Getting the mixture dry is the secret to maximum crispiness!)

2. Mix the Batter: In a large bowl, combine the squeezed potato and onion with the beaten eggs, flour, salt, and black pepper. Stir until well combined.

3. Heat the Oil: Pour vegetable oil into a large, heavy skillet until it reaches about 1/4-inch deep. Heat over medium-high heat until the oil is shimmering.

4. Fry: Carefully drop spoonfuls (about 1/4 cup each) of the mixture into the hot oil. Flatten them slightly with the back of the spoon. Fry for 3 to 4 minutes per side, or until the edges are golden-brown and crispy. 

5. Drain and Serve: Transfer the levivot to a plate lined with paper towels to drain excess oil. Serve immediately while hot with applesauce or sour cream.