You know, like the tub you keep Christmas decorations? Where is the Hanukkah one?
Well, we like to play dreidel, and I definitely try and explain how Jewish traditions fit in with our own so I was really excited to hear his question (although he wasn’t really excited to hear my answer – which was “we don’t have any”).
Fortunately, we have a recipe for latkes we made previously from the book Latkes, Latkes Good To Eat and had a great time making – and eating them! They are a traditional Hanukkah food made from potatoes, and the oil you fry them in represents the oil that kept the Second Temple of ancient Israel lit for eight days instead of one. It’s the temple that Jesus knocked over all of the tables of the money changers for being all secular in a sacred space (it’s in the book of Mark), which is a story I absolutely love, particularly during the Christmas (Shopping) Season.
- 3 large potatoes (I used six small red potatoes instead)
- 2 eggs
- 1 cup finely chopped onion (I left this out)
- 1 tbsp finely chopped parsley
- 1 tsp salt
- 1 tsp pepper
- 3 tbsp flour
- vegetable oil
Peel the potatoes and rinse them in cold water. Cut out any bad spots. If you’re 8, it’s best to use a Swiss Army Knife for this
Grate with a cheese grater or food processor.
Place grated potatoes in a colander and rinse with cold water. Place on a towel and roll, squeezing gently to remove excess water.
In a large bowl, beat the eggs. Add the onion, parsley, salt and pepper; mix. Add grated potatoes and mix well.
Heat a small amount of oil in a frying pan. When hot, scoop a small amount of the potato mixture in; about 2-3 tablespoons. Flatten slightly and fry on each side for about 2 minutes, flipping once. They will be golden brown.
Transfer to a plate with a paper towel to absorb excess grease. Eat while hot, with applesauce (which sounds terrible to me, but I’m told that’s how it’s done) or sour cream (that’s how it’s done at my house).
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