A little bit of history
We usually associate potato latkes with Hanukkah, but actually latkes descends from Italian pancakes that were made with ricotta cheese. The first connection between Hanukkah and pancakes was made by a rabbi in Italy named Rabbi Kalonymus ben Kalonymus circa 1286-1328
My experiences
this is one of the easier recipes I have tried, but just because it was easy doesn’t mean it wasn’t time consuming. we started off with about 10 lbs of potatoes (the recipe called for five). The instructions told us to peel and then shred them but luckily we had a food processor on hand so the shredding part wasn’t as hard as it needed to be. next we had to cook the chicken sauce, which was so good) except for the fact
that we also had too much chicken (really staying on brand here) so the sauce wasn’t so much sauce as it was chicken with flavored water but it was still good, one thing we did right however was timing it perfectly with the latkes.
Before we started cooking the chicken we had to mix the potatoes with the cream and spices, mixing all that together was very difficult to mix do to the fact I was mixing 10 lbs of potatoes. After it was all combined I had to bake them. They needed about five minuets on each side so it took a while and we had so much that we had left over batter and cooked latkes.
but that doesn’t mean that any food went to waste, we had latkas every night for a week after that.