Tag: Hanukkah

Hanukkah starts at sundown this Tuesday evening, along with the lighting of the first candle and spinning dreidels, Potato Latkes are a must. Here is my favorite recipe Reposted from December 4, 2010

It isn’t Hanukkah without Potato Latkes, those wonderful, crispy pancakes of shredded potato and onion served with apple sauce. It’s lot easier than when I was growing up in the 50’s. Back then we had to shred them with a metal grater that often resulted in some shredded knuckles, too. Food processors have saved a lot of knuckles and teary eye from shredding the onion.

This recipe is really simple. The trick to getting latkes that hold together and aren’t “oily” is the  potato. Idaho’s win, hands down.

Traditionally, according to kosher law, when latkes are served with a fish meal they are fried in oil and served with sour cream. If they are served with meat, they are fried in chicken fat and served with apple sauce. Since, I haven’t kept a kosher kitchen in over 40 years, I fry the latkes in oil and serve both apple sauce and sour cream.

Because this recipe has no flour or egg, the latkes are more delicate and lacy. These are best served when they are fresh from the pan, so, we take turns making them all during the meal. It can actually be fun.

Pure Potato Latkes

• 4 large Idaho potatoes, about 2 1/4 lbs.
• 1 large onion, peeled
• 1/2 teaspoon of salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup canola oil

In a food processor with a coarse shredding disc or o the large shredding hole of a hand grater, shred the potatoes. Squeeze them well to rid them of as much water as possible and place them in a bowl. I use a cotton dish towel to squeeze the water out. it gets them really dry. Shred the onion and add to the bowl. Add the salt and pepper. Mix well. More water will be exuded and should be squeezed and drained thoroughly.

In a large heavy frying pan (a 12 inch iron pan works best), over medium heat, heat 2 tablespoons until a slight haze appears on the surace of the oil. Drop about 1/4 cup of the mixture into the oil, flattening slightly with the back of a spoon Leave a little pace between the pancakes for ease in turning. They should be about 2 1/2 inches in diameter and will flatten as they cook.

Cook about 7 minutes or until the edges turn golden brown. Flip and cook another 5 to 7 minutes or until the other side is golden brown. If the oil starts smoking or the latkes brown too quickly, reduce the heat and briefly remove the pan from the heat. Remove the latkes and drain on layers of paper towels Continue with remaining mixture adding 2 tablespoons of oil with each batch.

Serve with apple sauce and sour cream.

Bon Appetite and Happy Hanukkah!

Stephen’s DVD allows every family to experience the joy of having him as a guest of honor at Thanksgiving.  

Stephen celebrates Thanksgiving by drawing Nancy Pelosi hand turkeys, cooking with Martha Stewart and pardoning a turkey.

Stephen celebrates Hanukkah because he has a lot of Jewish friends, and he doesn’t care who knows it.  

Have a happy, health and safe holiday, everyone.

Cross posted from The Stars Hollow Gazette

Hanukkah starts at sundown this Wednesday evening, along with the lighting of the first candle and spinning dreidels, Potato Latkes are a must. Here is my favorite recipe Reposted from December 4, 2010

It isn’t Hanukkah without Potato Latkes, those wonderful, crispy pancakes of shredded potato and onion served with apple sauce. It’s lot easier than when I was growing up in the 50’s. Back then we had to shred them with a metal grater that often resulted in some shredded knuckles, too. Food processors have saved a lot of knuckles and teary eye from shredding the onion.

This recipe is really simple. The trick to getting latkes that hold together and aren’t “oily” is the  potato. Idaho’s win, hands down.

Traditionally, according to kosher law, when latkes are served with a fish meal they are fried in oil and served with sour cream. If they are served with meat, they are fried in chicken fat and served with apple sauce. Since, I haven’t kept a kosher kitchen in over 40 years, I fry the latkes in oil and serve both apple sauce and sour cream.

Because this recipe has no flour or egg, the latkes are more delicate and lacy. These are best served when they are fresh from the pan, so, we take turns making them all during the meal. It can actually be fun.

Pure Potato Latkes

• 4 large Idaho potatoes, about 2 1/4 lbs.
• 1 large onion, peeled
• 1/2 teaspoon of salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup canola oil

In a food processor with a coarse shredding disc or o the large shredding hole of a hand grater, shred the potatoes. Squeeze them well to rid them of as much water as possible and place them in a bowl. I use a cotton dish towel to squeeze the water out. it gets them really dry. Shred the onion and add to the bowl. Add the salt and pepper. Mix well. More water will be exuded and should be squeezed and drained thoroughly.

In a large heavy frying pan (a 12 inch iron pan works best), over medium heat, heat 2 tablespoons until a slight haze appears on the surace of the oil. Drop about 1/4 cup of the mixture into the oil, flattening slightly with the back of a spoon Leave a little pace between the pancakes for ease in turning. They should be about 2 1/2 inches in diameter and will flatten as they cook.

Cook about 7 minutes or until the edges turn golden brown. Flip and cook another 5 to 7 minutes or until the other side is golden brown. If the oil starts smoking or the latkes brown too quickly, reduce the heat and briefly remove the pan from the heat. Remove the latkes and drain on layers of paper towels Continue with remaining mixture adding 2 tablespoons of oil with each batch.

Serve with apple sauce and sour cream.

Bon Appetite and Happy Hanukkah!

Cross posted from The Stars Hollow Gazette

In a rare occurrence Thanksgiving and Hanukkah converge this year, with the first night of the eight day holiday beginning Wednesday night, making Thursday the first day of Hanukkah. So in many households it will be carve the turkey and pass the latkes and light the second candle of the menorah  on Thursday night. The last time this happened was in 1888 according to the Associated Press. So in the new tradition if “Thanksgivukkah,” the New York Times some recipes for variations of the traditional potato latke with versions that will go right a long with turkey and cranberry sauce. Here’s a sample that I am adding to the menu on Thursday.

Blair Moser’s Sweet Potato Latkes

2 medium-sized sweet potatoes, peeled

2 Idaho potatoes, scrubbed but unpeeled (equal in weight to the sweet potatoes)

Salt

4 scallions, finely chopped, including some of the green stems

2 cloves garlic, crushed

1/2 cup plus 2 tablespoons whole wheat pastry flour

3 eggs, lightly beaten

Olive oil (or high-heat safflower oil) for frying

1. Grate or finely shred all the potatoes into a bowl of large cold, salted water (using about 1 tablespoon kosher salt) and let stand for 15 minutes.

2. Drain the potatoes in a sieve, then dump them into a clean kitchen towel and wring out as much moisture as possible.

3. In a bowl, mix the potatoes with scallions and garlic.

4. Sprinkle flour over the veggies and toss to combine, then stir in the eggs and mix well.

5. Heat 1/4 cup oil in a heavy skillet (preferably nonstick). Firmly pack a heaping tablespoon of potato mixture and flatten it on the griddle with the back of a spoon. Do not crowd the skillet, but fry each batch until lightly browned, then turn and fry the other side, maybe 3 minutes per side, adding more oil as necessary.

6. Remove the latkes to a cookie sheet lined with paper-towels and keep warm in a 200 degree oven until all have been cooked.

7. Serve at once with sour cream and applesauce.

Paula Shoyer’s Apple Latkes, from “The Holiday Kosher Baker”

These pancakes look just like potato latkes. You can serve them either as a dessert or a side dish during Hanukkah.

1/2 cup (65 grams) all-purpose flour, plus one tablespoon, if batter is very wet

2 tablespoons sugar

1/4 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon baking powder

3 apples (Fuji, Gala or Granny Smith)

1 tablespoon fresh lemon juice

2 large eggs

2 tablespoons confectioners’ sugar for dusting

1. Place a paper bag over a cookie sheet to use for draining the latkes after frying them. Heat 1/4 inch (6 mm) of oil in a large frying pan over medium high heat.

2. Place the flour, sugar, cinnamon, nutmeg and baking powder into a large bowl and stir. Beat the eggs in a small bowl. Set aside. Peel and core the apples and grate them on the large holes of a box grater or the large holes of a food processor blade. Add the shredded apples to the bowl with the dry ingredients. Sprinkle with the lemon juice, add the beaten eggs and mix.

3. The oil is ready for frying when it feels very hot when you place your hand two inches above the pan. Scoop up a heaping tablespoon of the apple mixture and gently drop it into the pan, using the back of the tablespoon to flatten it. Fry the latkes for 1 1/2 to 2 minutes per side, until golden. Drain them on the paper bag and let them cool for about 15 minutes.

4. If the batter gets very watery halfway through the frying, add a tablespoon of flour to the mixture and mix it in.

5. Use a sieve to dust the latkes with confectioners’ sugar. These are best eaten fresh but can be reheated in the oven. Store them in the fridge for up to three days or freeze them for up the three months. To reheat, place frozen latkes onto a cookie sheet and bake them in a 400 degree Fahrenheit (200 degree Centigrade) oven until crisp.

Yield: 20 latkes.