Latkes!

Latkes

It’s a messy project, but worth it! Because the story of Hanukkah is a commemoration of the miracle of one day’s worth of oil lasting for eight, the traditional food is fried in oil. We used plain vegetable oil because it can withstand higher heat than olive oil, which would be the more authentic choice.

I watched Seth make these and he just eyeballs the proportions. Basically, you need a huge mixing bowl, into which you’ll put shredded potatoes, minced onions, eggs, salt, and some flour (many recipes call for matzo meal, but I don’t know why, since it’s not a “Sabbath-like” holiday, where you should refrain from certain practices, but I’m far from an expert!)

Seth mixed up the latke “dough” with his bare (clean!) hands and then shaped them into rounds about 4 or 5 inches wide. He fried them for a few minutes on each side. Add applesauce and sour cream and call it a meal!

I didn’t realize I had so few pictures. We must have eaten them too fast. We’ll just have to make more before this holiday is over.

The New York Times has a wonderful page about Hanukkah recipes. Check it out here.

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