JCB LIVE Wine Styles: Eight Crazy Nights with Latkes

Hanukkah beings at sundown and we honor the Festival of Lights with the traditional fare of latkes paired with J. Moreau & Fils Chablis 1er Cru "Montmains" and Jean-Claude Boisset Clos de la Roche Grand Cru. Latkes Recipe: INGREDIENTS 2 cups peeled and shredded potatoes 1 tablespoon grated onion 3 eggs, beaten 2 tablespoons all-purpose flour 1 ½ teaspoons salt ½ cup peanut oil for frying DIRECTIONS Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible. In a medium bowl stir the potatoes, onion, eggs, flour and salt together. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!