27135757
Hanukkah, the Jewish Festival of Lights, begins sundown Dec. 15. The eight-day celebration starts with igniting the first candle in a menorah and continues until all the wicks are ablaze, giving off light and warmth in the December darkness.
Tradition calls to fry food in oil on this holiday because of the miracle in 165 B.C. While fighting for a freedom, a band of brothers called the Maccabees did not have enough oil to keep their lantern lit. But, the lamp managed to burn for eight days.
Latkes, especially the potato kind, are typical treats for Hanukkah. They are a lot of work, but the delicious results make it worthwhile. Some cooks prepare them ahead of time and freeze them, but I never do. Part of the fun is wielding two frying pans at once, while guests line up at the stove and wait for the potato pancakes to turn golden brown. Preparing several batches and keeping them warm in a 250-degree oven also is an option.
There are two culinary schools of thought about how to grate the potatoes. Traditionalists still do it by hand, using a large box grater, but it’s time consuming and can injure your knuckles. I use a Cuisinart fitted with a grating blade. The 14-cup-capacity enables me to grate a lot of potatoes in one batch. Different settings and blades yield changes in consistency, it just depends on if you want the potatoes chunky or creamy.
Proportions are important when making latkes. The rule of thumb is, for every two potatoes, add one beaten jumbo egg and about 1/4 cup of matzo meal or flour. Once all the potatoes are grated, squeeze out as much water as possible, place in a large bowl and immediately add the eggs. This will prevent the potatoes from turning a nasty color.
Peanut oil is considered best for frying, but I always use canola. Corn or vegetable oils also are OK, if either is in the pantry.
A grated onion can be thrown into the mix. But my grandmother, who was an accomplished cook, never did this and neither does my mom. Thus, I don’t add it.
Applesauce and sour cream can be served on the side. We like a bit of caviar with latkes and Champagne is our choice of beverage.
Since latkes are somewhat free-form, it’s hard to predict how many you will end up with. Some like the silver-dollar size, others like them bigger. Figure one large potato per person and go from there.
Potato Latkes
Ingredients:
6 large Idaho potatoes, peeled and grated
3 jumbo eggs,beaten
About 3/4 cup of flour or matzo meal
1 teaspoon of kosher salt
Canola oil, for frying
Directions:
Press the potatoes through a sieve or dry with a kitchen or paper towel.
Place the potatoes, eggs, matzo meal or flour and salt in a large bowl and mix well.
Coat the surface of a large frying pan with the oil and heat over medium-high. Use a soup spoon to drop the potato mixture into the pan. Fry for a few minutes on each side, or until golden brown. Repeat with the remaining potato mixture.
Drain on paper towels and serve immediately.
Note from Phyllis: Substitute sweet potatoes for a change of pace. A few grated parsnips add a nice sweetness.
Noodle Latkes
Ingredients:
1/2 pound of fine egg noodles, cooked according to package directions
4 jumbo eggs, beaten
1/2 cup of flour or matzo meal
1 teaspoon of kosher salt
Canola oil, for frying
Directions:
Drain the egg noodles in a colander and run under cold water. Drain again and place in a large bowl. Add the eggs, flour or matzo meal and salt. Blend well.
Cover the bottom of a large skillet with the oil and heat over medium-high. Use a soup spoon to drop the noodle mixture into the skillet and cook for a few minutes on each side, or until golden brown. Drain on paper towels.
Note from Phyllis: Noodle latkes are a good side dish for any kind of roast.
Cottage Cheese Latkes
Ingredients:
1 pound of small-curd cottage cheese
3 jumbo eggs, beaten
1/4 cup of flour or matzo meal
Pinch of kosher salt
4 tablespoons of butter
1 tablespoon of canola oil
Cinnamon and sugar, for dusting
Directions:
Place the cottage cheese, eggs, flour or matzo meal and salt in a large bowl and blend well.
Heat the butter and oil over medium-high in a large skillet. Use a soup spoon to drop the cottage-cheese mixture into the pan and saut� for a few minutes on each side, or until light-golden brown.
Offer the cinnamon and sugar on the side when serving.
Note from Phyllis: This is a delicious brunch dish.
