Since we’re still smack dab in the middle of Hanukkah, we’re always reminded of those special holiday foods such as latkes. For those who don’t know, latkes are traditional potato pancakes made at Hanukkah in which you deep-fry globs of potatoes & onions in enough oil to clog your arteries, then seal your vessels up completely by eating them slathered in sour cream, applesauce, or jelly. Like some ethnic Jewish food, they are typically pretty bland. Quite by accident, we stumbled upon this great recipe which reminded us of what chileheads like us might do to make our latkes palatable for our spice-crazed tastes. All this recipe needs is a little chile pepper mash, and it would be just about right. Thanks to Linda Lombroso and the Journal News of the lower Hudson Valley area for publishing this article.

Wendy Corsi Staub’s Red and Green ‘Christmas’ Latkes

2 pounds potatoes (about 4 cups shredded)

2 eggs

1/2 cup matzo meal

1 teaspoon cumin

1 tablespoon Adobo seasoning

Kosher salt to taste

Red pepper to taste

1 onion, minced

3 scallions, diced, green tops included

1 green pepper, diced

1 red pepper, diced

Garnish: sour cream, sliced avocado or guacamole, diced tomatoes or salsa, minced cilantro

Vegetable oil for frying

Wash and peel potatoes, then shred by hand or using food processor.

Set shredded potatoes in colander over bowl and stir occasionally to drain liquid, about 10 minutes. Move potatoes to large bowl and combine well with eggs, matzo meal, cumin, Adobo, pepper, and salt to taste (I use a generous amount, at least 2 teaspoons). Stir in onion, scallion and peppers.

Line cookie sheet with paper towels, set aside. Heat about 1/3 -inch oil in bottom of heavy skillet. When hot enough to sizzle, scoop potato mixture into slotted spoon, gently press out moisture using second spoon, and drop into oil. Flatten and fry until golden brown, flip and repeat.

Transfer latkes onto cookie sheet and cover with another layer of paper towels to soak up oil. Salt again to taste. Move to second cookie sheet and keep warm in oven as you fry remainder of batch. Serve immediately with garnishes.

Yield: 12 to 14 latkes

Italian variation: Replace red pepper, cumin and Adobo with black pepper to taste, 1 clove pressed or minced garlic, 1 tablespoon dried basil, 1/2 tablespoon dried oregano, 1/2 teaspoon garlic powder. Fry in olive oil. Garnish with sour cream, chopped tomatoes, strips of fresh basil.

We would suggest adding something like a few tablespoons of your favorite variety of CaJohn’s Select Purees and then fry these suckers up! Fatalii latkes, anyone?