Latkes known, as little potato pancakes are a traditional Hanukkah food,
serving as a reminder of the food hurriedly prepared for the Maccabees as they
went into battle, along with the oil they are fried in as a reminder of the miraculous
oil. Other traditional foods contain cheese to celebrate Judahs’ victory.
Hanukkah originated when
Judah the Maccabee and his followers reclaimed the temple in the village of
Modi'in from Syrian King Antiochus IV. The temple was cleansed and prepared for
rededication. The Hebrew word Hanukkah means "dedication." You will also see this holiday spelled
“Chanukkah” due to different translations and customs. When the sacred
temple Menorah (candelabra) was relit, there was only enough sacred oil to burn
for one day. Yet, according to tradition, the oil miraculously lasted eight
days until more purified oil could be found. In remembrance, a candle is
lit each of the eight days of Hanukkah.
Latkes or Potato Pancakes are great any time of the year and are limitless to your
creativity. Try these two recipes and let us know what you think.
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| Sweet Potato Latkes made by Meal Makers Inc. |
Sweet Potato Latkes
Yield:
4 servings (serving size: 2 latkes)
Ingredients
1 pounds Sweet Potatoes
1 small onion (about 6 ounces), peeled
1 egg
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon baking powder
Pinch ground Cinnamon
4 tablespoons canola oil, divided
Preparation
1. Peel and
par-boil the potatoes. Shred the sweet potatoes and onion using the shredding
blade of a food processor.
2. Combine
egg, flour, salt, and pepper in a small bowl, stirring with a spatula in a
medium size bowl. Add egg the potatoes
to the mixture and, stir well to combine.
3. Heat a
12-inch nonstick skillet over medium-high heat. Add 1 1/2 tablespoons canola
oil to pan, swirling to coat. Using a tablespoon, make patties and add to the
pan. Cook 3-4 minutes on each side or until golden brown. Remove latkes from
pan; keep warm. Repeat procedure with remaining 1 1/2 tablespoons oil and
remaining potato mixture.
Serve with
sour cream or apple sauce.
Cheese Latkes
Serving
Size: About 15 Silver Dollar size
Ingredients
1 potato Idaho small, boiled (3 -4 oz) peeled
1 tbsp butter
1/2 lb farmer cheese
2 tbsp flour
2 egg yolks large
(see note for sweet version)
2 egg whites large
1/4 tsp cream of tartar or salt
1 tsp salt
1/2 tsp pepper white
Canola oil for frying
sour cream
apple sauce
Preparation:
1. In a 2 quart bowl with a flat bottom mash the hot peeled boiled potato, salt,
pepper and butter, using a hand masher. Add the farmer cheese and mash some
more until uniform. Then add egg yolks and mix smooth. (If you are making the
sweet version, add the sugar, cinnamon and vanilla along with the flour.) Add
the flour and mix smooth and uniform.
2.Beat the egg whites to soft peaks, add the cream of tartar or salt, and
continue beating till medium peaks.
3.Fold 1/3 of the egg whites into the cheese mixture to soften it. Then fold the
remaining egg whites into the cheese mixture. This should give you a
mixture that is firm enough to fry.
3.Heat canola oil frying pan to 325 F. Drop rounded tablespoons of the batter onto
the pan, using 2 tablespoons, one to lift and one to push off the batter. When a brown and crispy, turn it over gently using a spatula and a fork,
and gently pat down the top of the pancake to spread it a little.
Serve with sour cream or apple sauce.
Note: Sweet version.
You can also make these sweet. Add 1-2 tbsp sugar and a few drops of vanilla
extract, and a shake or two of cinnamon after the yolks.
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