If you know us well you’ll know we love a good festival and chanukah ticks all our boxes. It’s the Jewish Festival of Lights and recalls the story of when one day’s oil last for eight days. This year it began on Tuesday evening 16th December and ends on the 24th December. The story it recalls is of a heroic group of people in biblical times who overcame their oppressors, it is a tale of light over darkness – good over evil.
Little coloured or beeswax candles are place on a menorah which is a type of candelabra and lit each night songs are sung and a good time is had by all.
Food wise – forget the diet it isn’t going to happen as the festival embraces oil and fried food with gusto, which makes for some super yummy things such as donuts (sometimes called sufganiot) and latkes, the most perfect of Jewish foods – fried potato pancakes.
Presents are exchanged, it’s party time and a little spinning top called a dreidal is one not just part of a traditional game but is arguably the key symbol of the holiday. It is inscribed with Hebrew letters nun, gimmel, hei and shin which is an acronym for a word that means a great miricle has happened. In the little dreidal’s honor we have changed our cover picture on facebook.
image with thanks to bostoncbs
This video totally nails it when it comes to making latkes with the ingredients noted below
Classic Potato Latkes with thanks to Chabad.org
Time & Servings
• Prep time: 12 min
• Ready time: 12 min
• Yield: 8 servings
• 4 medium Idaho potatoes
• 6 tablespoons canola oil or olive oil
• 3 eggs, beaten
• 2 tablespoons matzoh meal
• 2 teaspoons kosher salt
• 1/2 teaspoon coarse black pepper
• Applesauce or sour cream (optional)
1. Prepare a large bowl filled with cold water.
2. Peel potatoes, and as you finish each, place in cold water to prevent browning.
3. Heat oil in a large skillet over medium heat.
4. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.
5. Add eggs, matzoh meal, salt and pepper and mix well.
6. Drop 6 to 8 spoonfuls 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.
7. Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
8. Blot excess oil with paper towels.
9. Serve warm with applesauce or sour cream, if desired.
Corn meal is a great substitute for matzoh meal, and will also make your latkes nice and crispy.