Loosely translated, the Yiddish word “latke” means “little fried thing.” It’s an endearingly non-specific name that applies to all manner of pancake-like fritters, from cheese to vegetable. There are lots of delicious, creative takes on latkes. But classic golden potato latkes — staples of the Hanukkah table and Jewish deli menu — are undeniably the most popular (and nostalgia-inducing). Traditional potato latkes are elemental comfort food at its best. The proportions of this simple recipe include a slightly higher potato-to-onion ratio than most, and there’s just enough egg and flour to bind the batter. The result is latkes that are crispy on the outside and meltingly soft on the inside, with a flavor that’s pure potatoey goodness. I love using Yukon Gold potatoes, though russets work beautifully, too. If you need to keep your latkes gluten-free, try the recipe with your favorite 1:1 flour replacer. As for oil, I prefer extra-virgin olive oil, especially for Hanukkah. (Yes, you really can pan-fry with EVOO — just save the fancy, unfiltered ones for your salad.) Of course, you can opt for a neutral oil instead. Potato latkes are delicious straight from the pan and unadorned, but they’re also wonderful with applesauce and/or sour cream. A sprinkling of fresh chopped herbs is nice, too. The recipe, which makes 14-18 latkes, is a Yummly original created by Miri Rotkovitz.