For anyone watching the news, it’s no secret that a tragedy occurred Saturday October 27th when an armed gunman entered a synagogue in Pittsburgh, Pennsylvania and took the lives of 11 people and injured several others.

This horrible crime perpetrated out of hatred towards the Jewish culture cannot go ignored.

As a tribute to the vibrant Jewish community both in Pittsburgh and throughout America, below you’ll find a recipe for a classic Jewish dish: latkes, because we here at neighborhood eats feel that all religions and cultures should be celebrated rather than persecuted.

Ingredients:

• 2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
• 1 large onion (8 ounces), peeled and cut into quarters
• 2 large eggs
• ½ cup all-purpose flour
• 2 teaspoons course kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
• 1 teaspoon baking powder
• ½ teaspoon freshly ground black pepper
• Safflower or other oil, for frying

Directions:

1. Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
2. Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
3. In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

To our friends in Pittsburgh, hatred can’t weaken a city of steel and we are all #PittsburghStrong.