I was raised Unitarian, but I married a Jewish man, and our daughter Iris is becoming Jewish herself. Which means I now get to celebrate Hanukkah — and more specifically, I get to host a latke party.

Last year, my husband grated potatoes for what felt like days. I watched him work through pile after pile, and I’ll admit I spent a fair amount of time worrying that bits of his knuckle skin might end up in the mix. “No one’s going to eat more than seven latkes,” I told him. He just smiled and said, “You wait.”

He made about a hundred latkes. They were gone.

Iris has been celebrating Hanukkah since first grade — she’s twelve now — and this party has become one of our favorite traditions: a house full of friends, a mountain of latkes, applesauce and sour cream on the table, and my husband’s hands still intact (so far).

• 5 lbs russet potatoes, peeled
• 2 large onions
• 4 eggs, beaten
• ⅓ cup matzo meal
• Salt and pepper to taste
• Vegetable oil for frying

1. Grate the potatoes and onions by hand — no food processor. (My husband insists this is non-negotiable.)
2. Squeeze out as much liquid as you can; this is the secret to crispy latkes.
3. Mix with eggs, matzo meal, salt, and pepper.
4. Form into patties with your hands.
5. Fry in plenty of oil until golden on both sides.
6. Serve with applesauce and sour cream.

Makes roughly 100 latkes — and yes, people will eat them.