By Sapeer Mayron on Stuff…

Every year around this time, I start to long for crispy, oily, perfectly salted levivot.

I could probably make them any day of the year, but for me, levivot belong in December.

Levivot (in Hebrew) or latkes (in Yiddish) are the greatest thing a person can make with potatoes, onion, egg and breadcrumbs.

It’s a big call, and you’re welcome to disagree, but piles of grated potatoes, with the life squeezed out of them and fried to perfection, have a kind of life-giving energy that I don’t get from their closest relatives, rosti or hash brown.

Around December is the Jewish month of Kislev, which is when we Jews celebrate the festival of Hanukkah.

There is, as always, a long story about what we’re celebrating, and why we eat the food we do…

Read the full article on Stuff here.