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CHANUKAH FOODS
Other Festivals | General Background | Activities | Sources | Cooking Potato Latkes
Yields: 4 servings
4 potatoes
1 onions 1 egg 2 tablespoons matzoh meal 1/2 teaspoon salt 1/8 teaspoon pepper, white 1/4 cup oil
Peel potatoes and place in cold water until ready to prepare latkes.
Using a grater, coarsely grate the onion and finely grate the potatoes. Alternatively, you can use a food processor. The steel blade produces a smooth textured latke and the grating disk - a crunchy one. Press out and drain as much liquid as possible. Blend potatoes with eggs, matzoh meal, salt, and white pepper. Heat approximately 1" of oil in frying pan. Drop about 1 tablespoon of mixture for each latke into frying pan and flip the latke over once the bottom side is golden and crisp. Drain on paper towels. Serve with yogurt, sour cream, sugar, or applesauce. Applesauce (to serve with latkes)
Yields: 4 servings
8 apples (tart or sweet - according to taste)
optional: sugar and cinnamon
Peel, core, and roughly chop the apples. Place in saucepan and cover with cold water. Bring to a boil on the stove. Lower the heat, partly cover saucepan with lid, and allow the mixture to gently simmer until the apples are soft. Drain the liquid (when cooled this liquid can serve as a refreshing apple flavored beverage.) Process the apples using a hand-held blender or a food processor until the desired consistency has been achieved. Season to taste with sugar while still warm.
Season to taste with cinnamon and serve either chilled or warm over fresh latkes. Sufganiot (=> Doughnuts)
Yields 30 - 35
2 tablespoons dry yeast
3-1/2 tablespoons sugar 3/4 cup lukewarm milk 2-1/2 cups all-purpose flour 2 egg yolks inch of salt Pinch of cinnamon 1-1/2 tablespoons softened margarine plum or strawberry jam vegetable oil for deep-frying granulated sugar
Dissolve the yeast and 2 tablespoons sugar in the milk. Sift the flour. Place it on a board and make a well in the center. Add the yeast mixture, the egg yolks, salt, cinnamon, and the remaining sugar. Knead well. Add the margarine and knead until the dough is elastic. Cover and let rise 2 hours.
Sprinkle flour on the board. Roll the dough out thin. Cut out with a glass into rounds about 2 inches in diameter. Cover and let rise 15 minutes more. Pour 2 inches of oil into a heavy pot and heat to 375 degrees Celsius. Drop the dough rounds into the oil, turning them when brown. Drain well using paper towels. Using a baking syringe, inject the sufganiot with jam. Roll in granulated sugar and serve.
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