Here are two "classic" latkes - potato pancake recipes for Chanukah. It's traditional to serve food fried in oil to commemorate the miracle from the story, where the oil for the Temple's menorah lasted eight days instead of one. I'd give you my recipe, but since I don't really follow one, you'd have to come to my kitchen and watch me cook.
The first recipe is from epicurious.com and looks close-ish to mine, except I use matzo meal instead of flour, and all oil to fry the latkes in.

CLASSIC POTATO PANCAKES

This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.

1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving

Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.

Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
In large mixing bowl, lightly beat eggs, then whisk in flour.

Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.

In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.

Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.

Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.

Serve pancakes hot with applesauce and/or sour cream.

Makes about 24 pancakes.

This recipe is from About.com's kosher food section.

INGREDIENTS:
5 potatoes
2 onions
3 eggs
2-4 Tbsp. all-purpose flour
1 Tbsp. vanilla
1 tsp. salt
1/4 tsp. pepper
oil for frying (canola is recommended)
PREPARATION:
1. Peel potatoes. Place in a bowl of cold water so they won’t turn brown.
2. When ready to prepare the latkas, drain the potatoes. Place potatoes and onions in a food processor fitted with a knife blade.

Pulse until smooth. Drain mixture.
3. Pour potato mixture into a large bowl. Add beaten eggs. Add flour. Add salt and pepper.
4. Pour 1 inch of oil into a large, deep frying pan. Heat the oil over medium-high heat.
5. Carefully drop 1/4 cup of the potato mixture into the hot oil.
6. Flatten the pancake slightly so the center will cook.
7. Fry for several minutes on each side until golden brown and cooked through.
8. Drain on paper towels.

SERVING SUGGESTION: Serve the latkes with applesauce.