Get out your frying pan and menorah: The first night of Chanukah is Saturday, Dec. 8.
Don’t despair if you were caught unaware; there are seven more days and nights to celebrate the Festival of Lights. This holiday commemorates the victory of the Maccabees, who recaptured the Temple from the Greeks. The rededication was marked by lighting the menorah with a small amount of oil. Miraculously, the oil lasted eight days, until a new supply arrived.
To recall the miracle in the Temple, traditionally foods fried in oil are served. Crisp potato latkes are served with applesauce and sour cream, the most popular and favored dish of the holiday. However, history shows that latkes originally were made from cheese, and even today many latke variations include vegetables, fruits and even fish in the ingredients.
Here is my recipe for the classic potato latke and a variation made with sweet potatoes. For a main dish, try the rosy pink salmon latkes.
Potato Latkes
Makes about 16
11⁄2 lbs. all-purpose potatoes, peeled
1 medium onion, chopped
1 egg, lightly beaten
1 tsp. salt
1⁄4 tsp. pepper
2 Tbs. flour
1⁄2 tsp. baking powder
1⁄2-1 cup vegetable oil for frying
Grate potatoes and place in strainer or colander. Squeeze out as much moisture from potatoes as you can. Combine with remaining ingredients except for oil.
In large frying pan, heat 1⁄2 cup oil until very hot. Drop 2 Tbs. potato mixture into pan to make pancakes. Use back of spoon to flatten mixture so that each latke is about 3 inches in diameter. Fry over medium heat about 4-5 minutes per side. Drain latkes on paper towels. Keep warm in oven. Use more oil if necessary for each batch. Serve hot with applesauce and sour cream.
Sweet Potato and Chive Latkes
Makes about 12
1 lb. sweet potatoes, peeled, cooked, mashed
1⁄3 cup flour
1 tsp. cornstarch
1 egg
1⁄2 cup milk
1⁄2 tsp. salt
1⁄2 tsp. pepper
1⁄2 cup chopped chives
1⁄2 cup oil for frying
In food processor, combine sweet potato with the remaining ingredients except oil. In large skillet, heat oil until very hot. Drop 2 Tbs. potato mixture into pan, flatten with back of spoon and fry about 2 minutes per side or until golden brown. Drain on paper towels. Keep warm in oven. Serve hot with yogurt or sour cream.
Fresh Salmon Latkes
Makes about 16
11⁄2 lbs. boneless, skinless, cooked salmon
1 small onion, chopped
1 celery stalk, chopped
3 Tbs. chopped parsley
1 tsp. salt
1/8 tsp. cayenne
11⁄2 cups dry breadcrumbs
3 egg whites
1⁄2 cup oil for frying
In medium bowl, break up salmon into small pieces. Combine with onion, celery, parsley, salt, cayenne and 1⁄2 cup breadcrumbs. Beat egg whites until frothy and fold into salmon mixture.
To form latkes, measure out about 1⁄4 cup of salmon mixture and form into
21⁄2-inch patties. Spread remaining breadcrumbs on plate and use to coat both sides of each patty. Heat oil until hot. Cook latkes about 3 minutes per side or until golden brown. Drain on paper towels. Keep warm in oven. Serve hot with tartar sauce and lemon wedges.
Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Questions and recipe ideas can be sent to j. or to [email protected].