Hanukkah - The magical oil
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.