Chanukah Recipes

There are several reasons why Jewish people celebrate Chanukah by eating latkes. First of all Jewish oral history implies that the first Hanakkah latkes, made from cheese, were made in honor of Judith, who was a Hasmonean. Legend goes that she gave cheese to the leader of a Jewish enemy making him thirsty.

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To satisfy his thirst he drank a lot of wine and became drunk. In his inebriated state Judith was able to cut off his head. This is why cheese, and cheese latkes, were served during Medieval Chanukahs.

The tradition of serving latkes at Chanukah grew over the centuries and the recipe was modified for what foods were available. Today you can find latkes made from potatoes, sweet potatoes and cheese.

The second reason that Latkes are served at Hanakkah is because they are fried in oil. The oil is what most Jews think about when linking this Jewish recipe to the Miracle of Hanakkah.

What You Will Need

Ingredients
2 pounds white baking potatoes, peeled*
1 egg
1 medium onion – peeled
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon pepper

Directions
Turn your blender onto the highest speed. Put raw egg into the blender. With the blender continuing to be on, gradually alternate adding pieces of potato and onion. Do not allow the mixture to become soupy. At the end add flour, salt and pepper.

In a very large fry pan, put enough oil in so that the bottom of the pan is thoroughly covered. Heat the oil until very hot. Put a heaping tablespoon of mixture into the hot oil to fry. (Fry more than one latke at a time).

If you'd like the latkes larger, add more mixture in middle of the round latke. When brown on one side turn over the latke. Fry until under side is brown.

Line a large plate with paper towels. Remove latkes, one at time from oil onto paper towels to drain.

Serve with sour cream, applesauce, or plain yogurt.

You can also bake them in a nonstick, large muffin pans making sure to thoroughly grease them.

Put 1/3 cup batter in each well. Bake about 45 minutes or until brown at edges and firm.

To remove them run a rubber spatula along the rim of the pancake. They will keep warm in the pan for about 15 minutes.

Also, you can bake the latkes on a cookie sheet.

Try sweet potatoes or yams.