The Jewish celebration of Hanukkah wouldn’t be complete without the addition of fried foods to the traditional dinner menu during “The Festival of Lights.”
The significance of fried foods — particularly potato pancakes known as latkes — comes from the miracle of the oil that burned for eight days straight after the Temple in Jerusalem was rededicated to God after a small group of Jewish warriors drove foreign armies from the land of Judea.
While there are other foods associated with the festive holiday, the inclusion of latkes are just as central to Hanukkah as dreidels and menorahs.
Traditional potato latkes are made with shredded potatoes, onions, flour and eggs. Those ingredients are formed into small rounds that are fried in oil until golden and crispy.
For the health-conscious, latkes can also be baked in the oven and made with healthier ingredients like carrots and sweet potatoes.
In America and much of Europe, potato latkes are typically served with sour cream and applesauce — a blend that acts as the perfect combination for a traditional Hanukkah meal.
The following ingredients, taken from “The Hadassah Jewish Holiday Cookbook” are needed to make traditional potato latkes:
n 4 large potatoes.
n 1 large onion.
n 2 eggs.
n 1 teaspoon salt.
n Dash of pepper.
n 2 tablespoons all-purpose flour.
n Oil for frying.
Grate the potatoes and onion until they are shredded. Beat eggs and add to the potato-onion mixture. Heat oil in medium skillet over medium heat and put about 2 tablespoons of batter for each latke into the oil until golden brown.