Hanukkah brings with it a season of light, hope, and delicious fried foods to share with family and friends as we gather to light our menorahs. This year, the holiday starts on December 14 and ends on December 22. With eight nights, there’s ample time to try out recipes like ones for sfinj with rosewater pastry cream from chef Nir Mesika, latkes topped with the Italian cheese stracchino, zalabi with honey and orange blossom water, fried potato blintzes, and much more.

When it comes to latkes, it’s not just the recipe that matters, but all of the small details like knowing which oil temperature is best, how and when to salt them, and how many latkes to fry at once. Here’s all the latke advice you need.

Looking for more Hanukkah recipes? Head over to our partner The Jewish Food Society’s archive.