Eight delicious ?days of Hanukkah

Fried food, chocolate and gambling – what’s not to love?|

The Jewish celebration of Hanukkah commemorates the rededication of the Holy Temple in Jerusalem, following the victory of the rebellious Maccabees over the Syrians in 165 BCE. Once the temple was recaptured, the Maccabees had only enough holy oil to keep the sacred flame burning for a single day.

In what is viewed in the Jewish tradition as a miracle, the flame kept burning for eight days, by which time they could obtain more oil. The flame never burned out.

To recall this miracle each year, Jews celebrate Hanukkah for eight nights by gathering together to light candles on an eight-branch Menorah and indulge in foods cooked in oil. This year the first night of Hanukkah is Saturday, Dec. 24.

The decidedly decadent tradition of eating fried foods makes the holiday special. Jelly donuts, potato pancakes called “latkes” and fried chicken strips known as “schnitzel” are just a few treats.

In celebration, children play a gambling game with a top called a dreidel. Winning spins are rewarded with “gelt,” delicious gold foil-wrapped chocolate coins. Modest gifts may be exchanged each night.

It’s a joyous holiday, especially for children, with eight nights of celebration, gifts of chocolate coins, permission to gamble and wonderfully tasty fried treats. Latkes are the Hanukkah culinary staple. Traditionally latkes are made from coarsely grated white Russet potatoes. As culinary horizons have expanded, today latkes may be made with sweet potatoes, beets and other starchy root vegetables. The cooking technique common to all latke recipes is that they must be fried in oil.

Latkes

Makes 12-16 latkes

Ingredients:

1 pound of grated Russet potatoes or sweet potatoes

½ cup finely chopped onion

1 large egg lightly beaten

2 Tbsp fine cracker or matzoh meal

½ tsp salt

½ – ¾ cup vegetable oil

Preparation:

Squeeze potatoes or other vegetables in a kitchen towel to remove excess moisture.

Combine all ingredients except oil in a bowl. Mix well. It is important to fry the latkes soon to avoid oxidation.

Heat oil in your largest heavy frying pan. Working in batches, fry until crisp then drain on paper towels (My grandmother used old shopping bags).

Keep warm in a low oven as you finish each batch. Latkes are best served piping hot and crispy with both sour cream and applesauce on the side. Latkes freeze well.

For the sake of one’s waistline, it’s good Hanukkah only comes once a year!

Mara Kahn is co-owner of Jacob’s Kitchen Culinary Outlet on Eighth Street East and What’s Cooking in Wine Country Real Estate: Where Home Cooking Meets Home Looking.

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