On Hanukkah, it is traditional to eat foods made with oil in commemoration of the miracle of the menorah. When the Jews reached the Temple, they only found one jar of olive oil, enough to keep the eternal flame of the menorah lit for one day. In faith, they lit the menorah, and miraculously, the flame lasted for eight nights until more pure oil could be found.
This week’s recipe is a classic Hanukkah treat: potato latkes! Besides potatoes, latkes are made with onion and matzah or breadcrumbs and symbolize the miracle of Hanukkah because they are fried in oil.
Peel and cube potatoes; place in a bowl of cold water until ready to make the latkes. Drain potatoes. Place potatoes and onions in the container of a feed processor fitted with a knife blade. Pulse until smooth; drain mixture immediately.
Pour potato mixture into a large bowl. Stir in eggs. Add flour, 1 tablespoon at a time, until mixture holds together as a wet paste. Season to taste with salt and pepper.
Pour oil into a large, deep pan to depth of 1 to 2 inches and heat over medium-high heat.
Carefully drop several heaping tablespoons of potato mixture into hot oil and flatten slightly. Fry on each side for several minutes until golden brown. Drain on paper towels.
Serve with sour cream and applesauce.
- 5 Medium to large potatoes
- 2 Onions, coarsely chopped
- 3 Large eggs, lightly beaten
- 2-4 Tablespoons all-purpose flour
- 1-2 Teaspoons of salt
- ½ Teaspoon of pepper
- Canola oil