Chanukah starts in about two weeks and it’s time to start thinking about what to serve. Around here, the most common Chanukah food is latkes (click here for my latke post and recipes) followed closely by Sufganiyot (or Jambusters locally — click here ).
Of course, any fried foods would be good — homemade potato chips, fried chicken, apple fritters, fish and chips, etc. What are you planning on cooking for Chanuka?
I’ve been thinking about the latkes I’ll be frying for Chanukah this year. I spend days and days making latkes. As often happens, when I start thinking about a holiday food it brings back memories of the foods I enjoyed as a kid. I grew up with traditional foods prepared by my mother and grandmothers and though I will always love them, I also like throwing new twists at old favourites.
As I was thinking about using sweet potato, leeks, zucchini, mushroom and maybe some blue potatoes in latkes, the blue potatoes reminded me of my Baba’s (grandmother) blue latkes. No, Baba didn’t use blue potatoes like I was planning. Her pancakes were made from red, waxy potatoes that had turned a purplish-blue as the starches oxidized after they were finely grated. Some people add white vinegar to the potatoes to stop the oxidizing but I always grate the onions first and let their juices keep the potatoes from discoloring. Baba went au natural and we ate them as they were — and loved them! But, if I want blue latkes I’ll use those blue potatoes.
Here are a few of my favourite latke recipes. While I love, love, love potato latkes, it’s nice to have a few variations to have throughout the holiday. Try one or all of them.
Remember – Chanukah is a holiday that calls for eating things fried with oil. So I use oil to pan-fry all of the latkes. If you are looking for a lighter version, you can spray a non-stick frying-pan with vegetable spray – but be warned – the results will not be the same. For crisp on the outside, soft on the inside latkes use the oil. (You are commemorating a miracle!)
Some latke pointers that I shared a couple of years ago and thought it’s time to share again:
Wild Rice and Mushroom Latkes
Sauté onions for 2-3 minutes in oil over medium heat. Add sliced mushrooms and cook until the mushrooms have released their juices and are cooked through, about 10 minutes. Drain and cool.
Place the cooled mushrooms and onions in a mixing bowl and add the salt, pepper, eggs and flour. Mix well.
Heat oil in a frying pan and carefully spoon heaping tablespoons of the mixture into the oil. Fry for 3-5 minutes on each side until golden brown and set.
Drain and serve.
Makes 16-18
It’s hard to believe that Chanukah is just around the corner — but it will be here next week. Around here, we usually celebrate Chanukah in the depths of winter and thankfully we’ve had a few solid days of snow so we’re all set for this year.
The most common food for Chanukah is probably the potato latke. Crisp potato and onion pancakes fried in oil and served with sour cream or apple sauce. There is nothing wrong with a good potato latke, and I am sure I’ll be frying up hundreds, but that’s not your only option.
First of all, you can do all sorts of interesting latke recipes and I’ll be sharing a few of my favourites here, before the holiday starts. But you know, I think any good, fried food could be considered a good Chanukah dish.
In Winnipeg, as in Israel, sufganiot or jambusters or jelly-doughnuts are a treat often served for Chanukah. Or at least they have been for as long as I can remember. When I was growing up, boxes of sufganiot were always brought into school at Chanukah and my mother would always picked some up for us at the bakery.
The typical jelly doughnut around here is usually filled with a fruit filling, but you can go crazy and fill them with all sorts of things. In Israel they do go crazy and you can find many interesting fillings. How about caramel? Maybe a chocolate or mocha filling. Green tea? Sure.
If you’d like to try making some yourself, a few years ago I put up a step-by-step how-to demonstration at eGullet.org. The demo includes pictures so you can see how easy the process is — and make them yourself!
Click here for the demo.
Last night was the final night of Chanukah for the yea
r. I love to see the Chanukiah with all nine candles glowing. I hope you and yours had a nice holiday and a good Shabbos.
I don’t know about you, but I’m ready for a break from fried foods!
Please check out the LeeVees. Watch their video – and click on “Hear the LeeVees!” (scroll down on the left) to hear the latkes frying (or a song aboug it)!
As we’re still in the midst of Chanukah it seems appropriate that the first recipe I share is for potato latkes. There are so many recipes out there – and many of us use the same recipes and techniques that have been passed down in our families for generations. My recipe is nothing new – but I like the results.
Before we begin, some latke pointers:
Traditional Potato Latkes
1 large yellow onion, peeled and shredded
2 lbs. red potatoes (5 medium), peeled and shredded
2 whole eggs
3 T. flour
1 1/2 – 2 tsp. salt
1/4 – 1/2 tsp. black pepper
Grate the onion and potato, drain and place in a mixing bowl. Add the eggs, flour, salt and pepper and mix well.
Heat oil and use two spoons to place batter gently into the oil (use about 2 T. of mixture for each latke). Fry for about 4 minutes, or until the edges start to brown, then turn over and cook another 3-5 minutes until both sides are golden brown.
Transfer to paper towel, drain and enjoy.
Makes 12-14 latkes.
