And Visions of Latkes Danced in their Heads

by Julie Gale

(December 18, 2003) Chanukah simply can’t compete with Christmas, nor should it even try. It simply isn’t that big a deal. Yes, we're told there was a miracle long ago at this time of year, and so we Jews celebrate our own customs at this festive time.

As with every Jewish holiday, there are many Chanukah traditions that involve food. We remember the miracle of the oil that lasted eight days with foods we fry in oil. In Israel, sufganiyot, or jelly donuts, are served during Chanukah from morning to night. Those of us with roots in Eastern Europe celebrate by frying yummy pancakes made from potatoes, which were readily available during winter in the Old Country.

Foodies have tried to take the very basic latke recipe and fancify it into many and varied forms. But for my family, basic potato pancakes are what we crave at Chanukah. My latkes are judged by how many you can eat; a five latke-latke or a six latke-latke is what I aim for. However many you eat, enjoy them and celebrate your tradition!

LATKES (POTATO PANCAKES)

8 large potatoes, peeled and cut in quarters
2 large onions. peeled and cut in quarters
2 eggs, beaten
2 Tbs. flour
1 tsp. salt or more to taste
½ tsp. black pepper
Vegetable oil for frying
Apple sauce or sour cream

Pour enough vegetable oil into a frying pan so that it is one inch deep. Heat to 375 degrees using a frying thermometer.

If using a hand grater, grate the potatoes and onions on the largest circular openings of the hand grater.

If using a food processor, grate the potatoes and onions with the grating attachment, and then take all but 1 cup of the mixture and chop coarsely using the metal blade. Now add the grated mixture to the chopped mixture.

If using a grinder, simply grind the potatoes and onions together.

Pour this mixture into a colander and allow to drain for a few minutes. Pour back into the bowl and add the remaining ingredients.

Using a large spoon, drop the batter carefully into the hot oil, allowing room between the latkes, so as not to overcrowd the pan. Be sure to maintain a temperature of 375 degrees. Carefully turn the latkes over when the bottoms have browned, and brown on second side. Serve immediately with applesauce or sour cream. (They may be reheated in a 350 degree oven or frozen.)

Serves 4-6

For information on Ethnic Cooking with Julie Gale classes call 914-834-5353 or reach her at PJAZTEGale@optonline.net.

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