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A Taste of Diversity: Dell’s Culinary Cookbook Featuring Angela

Angela F. | Synergy Program Manager | NA Field Experiential & Global Executive Briefing Program | Austin, TX 

Originally Published: December 8th, 2023


I am an influential Tech Marketer by day and inspirational Fitness Coach by night. I'm also a proud Jewish woman. I was born and raised in a Reform household in Houston, Texas and attended Hebrew/Sunday School until becoming a Bat Mitzvah (“Jewish Adult”) at 13 years old. Today, I'm an active member of Congregation Beth Israel, the Dell Jewish Community Center’s Young Adult Division (YAD), and Chabad Young Jewish Professionals (YJP) in Austin, Texas. At Dell, I serve as a content creator for our Interfaith ERG’s Jewish Faith Extended Leadership Team. 

My passion for Jewish-inspired culinary creations stems from my lifelong battle with an eating disorder (ED). As an ED survivor and certified Nutrition Coach today, I promote active lifestyles, food neutrality, healthy habits, and positive body image. Despite the adversity I have faced, I apply my experience and expertise to cultivate community through food at Friday night Shabbat dinners, Challah baking with friends, and now, recipe sharing for Dell Technologies! 

The Story Behind the Dish 

Latkes are the ultimate Hanukkah dish because they symbolize the miracle of the holiday, when the oil of the menorah in the ransacked Second Temple of Jerusalem miraculously stayed aflame for eight days even though there was only enough oil for one day. The oil in which latkes are fried represents perseverance and a little bit of magic! Golden, fried potato pancakes served with apple sauce and sour cream are the most traditional, but there are many creative variations nowadays for all dietary preferences and needs. With so many latke variations, you never know what new flavors you might find, and there are other Hanukkah recipes that are just as delicious, like Sufganiyot (a.k.a jelly filled donut holes… YUM!).

The Dish: Perfect, Classic Golden Latkes (Potato Pancakes)


  • 5 large potatoes, peeled 
  • 1 small onion 
  • 2 eggs lightly beaten 
  • ¼ cup bread crumbs, matzah meal or flour
  • 1 ½ tsp coarse salt (1 tsp if using kosher salt)
  • freshly ground black pepper 



1. Grate potatoes coarsely or finely, according to your preference. Finely grate the onion. 

2. Place grated potatoes and onion in a clean kitchen towel and squeeze tightly until all of the liquid is strained. 

3. Place the strained potatoes and onion in a large bowl and add the eggs, breadcrumbs, salt and pepper. 

4. Heat the 1-inch oil in a large pan and drop 6-8 tablespoons of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy. 

5. Fry 3-4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter. 

6. Blot excess oil with paper towels and serve warm with desired topping. 

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