This week we joyously celebrate Chanukah with not one, but TWO recipes for potato pancakes, and great music by Sam Glaser, The Klezmer Conservatory Band, Yakira Yedidya, Paul Zim, Andi Joseph, Naomi Miller, and many more! Happy Chanukah to one and all. Tune In!

The Marshall Portnoy Show is heard every Tuesday at 10 AM on WWDB AM 860 in Greater Philadelphia, live streamed anywhere at wwdbam.com, Friday rebroadcast at 10 AM.

Keep in touch with the show at marshallportnoyshow@gmail.com, or P.O. Box 2786, Bala Cynwyd, Pennsylvania 19096.

Chef Jane’s delicious recipe for potato pancakes is reprinted below. You’ll find it and dozens more recipes in her beautifully illustrated and delightful book, A Jewish Calendar of Festive Foods.

CHEF JANE’S POTATO LATKES

6 medium russet potatoes, peeled 

½ teaspoon baking powder 

1 teaspoon salt 

4 tablespoons flour 

2 eggs, beaten 

1 large onion, peeled 

Vegetable oil for frying (about 10-12 tablespoons)

Grate potatoes and onions with a hand grater or the shredding disc of a food processor. Add baking powder, salt and flour and blend. Add beaten egg.

Heat a heavy bottomed fry pan with 6 tablespoons of oil. Using a ¼ cup measure, scoop up potato mixture and drain off any excess liquid. Place the latke in the hot oil. Flatten the pancake with a spoon. Repeat until pan is full. Fry until first side is golden. Flip the latkes and brown the second side. Remove browned latkes and drain on paper towels. Repeat this process until all of the potato mixture is used up, adding additional oil as needed to the pan. Serve with applesauce or sour cream. Latkes can be set aside and gently reheated uncovered on a cookie sheet in a 325 degree oven for about 5 minutes before serving.