Hanukkah - The mag­i­cal oil

The Advance of Bucks County - - BUSINESS -

Oil, be­ing the most im­por­tant sym­bol for Hanukkah, plays the key role in the cook­ing for the hol­i­day. For Hanukkah, fried foods such as potato latkes, dough­nuts and ap­ple frit­ters make pop­u­lar choices. His­tor­i­cally speak­ing though, latkes are tra­di­tional Hanukkah fare.

Hanukkah, of­ten re­ferred as the Fes­ti­val of Lights, com­mem­o­rates the strug­gle and tri­umph of the Jewish peo­ple. The meno­rah light­ing was in­sti­tuted as a pub­lic­ity strat­egy: ad­ver­tis­ing to the en­tire world that God makes mir­a­cles for those who stand up for truth and jus­tice. The word “Hanukkah” means ded­i­ca­tion and refers to the reded­i­ca­tion of the Tem­ple of Jerusalem by Ju­dah Mac­cabee and his com­rades in 161 B.C.E. Through the years the story is told of how D sLnJOH flDsk oI oLO ODstHG D PLrDFuOous eight days through the Mac­cabean vic­tory.

To this day, Hanukkah cel­e­bra­tions re­volve around story telling, chil­dren’s games, such as drei­del and eat­ing foods pre­pared with oil. Most tra­di­tional are potato latkes. Latkes are made with shred­ded potato, onion and eggs to form pat­ties then cooked in oil. As the latke recipe made its way through the gen­er­a­tions, vari­a­tions on the orig­i­nal latke recipe took shape. f gath­ered some in­ter­est­ing latke recipes to share.

Dur­ing the eight days of Hanukkah, Jewish fam­i­lies light the meno­rah. This can­de­labra has eight can­dle­sticks and one lead can­dle to light the oth­ers and is lit each night of Hanukkah -- one can­dle for each mirac­u­lous night the oil lasted. By the eighth night, the en­tire meno­rah is lit to sig­nify so many mirac­u­lous days.

The recipes in­cluded are tried and true by friends near and dear. They are in­ter­est­ing takes along with the tra­di­tional latke recipe. Be care­ful with the shred­ding of sweet pota­toes; they are more solid than a white potato. A food pro­ces­sor with a shred­ding com­po­nent would do the trick for you. The ap­ple frit­ter recipe is my own and is a crowd pleaser.

ff you cel­e­brate Hanukkah, en­joy your tra­di­tions, fam­ily and friends! • 1/4 tHDsSoon IrHshOy JrounG SHSSHr • VHJHtDEOH oLO Ior IryLnJ (1 to 5 tDEOHsSoons) • ASSOHsDuFH (oStLonDO)

Peel and shred pota­toes; place the shreds in cold water as you work to pre­vent dark­en­ing. Drain well! Pat dry with pa­per tow­els. Stir toJHthHr GrDLnHG SotD­toHs, HJJs, flour, FDr­rots, green onions, salt, gar­lic pow­der and pep­per. Mix well.

HHDt onH tDEOHsSoon oLO Ln 12-LnFh skLOOHt ovHr medium heat. Drop about one ta­ble­spoon of the potato mix­ture into hot oil and gen­tly make it Lnto D 2 to 3 LnFh FLrFOH. Fry Iour or fivH Dt D tLPH for two to three min­utes un­til edges are crisp; FDrHIuOOy flLS. Fry two to thrHH PLnutHs PorH un­til golden brown. Drain on pa­per tow­els; keep warm un­til ready to serve. Serve with ap­plesDuFH. MDkHs DEout 24 ODtkHs.

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