The editorial staff at Taste of Home is filled with the holiday spirit and sharing their favorite holiday memories, recipes, and crafts. Rachel Abrahms, Digital Coordinator, tasteofhome.com, shares her recipe for a delicious Hanukah tradition.
Happy Hanukah! Or, Hanukkah, Chanukah, Chanuka – which ever you prefer.
There might be four different ways to spell Hanukah – I like H to H with one K – but thankfully there is only one story about the festival of lights.
Hanukah falls on the 25th day of Kislev, the ninth month of the Hebrew calendar. This year Hanukah begins on December 20th. Jewish families like mine will light a menorah with eight branches at sundown to celebrate oil that burned light in the Temple of Jerusalem. Judaic law says to light the menorah in a window or on a table so that the candles can be seen from across the street, to publicize the miracle of Hanukah.
The word Hanukah shares the same root as chinuch, which means education. Jewish families teach children about the importance of giving by exchanging chocolate wrapped in gold foil. The chocolate gelt, or money, reminds us of our freedom to do mizvot, a good deed, and give tzedakah, charity, during the holidays.
Hanukah is also celebrated with latkes -or potato pancakes – which are cooked in oil as a tasty way to remember the olive oil miracle. I love mine with sweet and cinnamon applesauce
The recipe below is a family-favorite and perfect for your next party or, if you swing the other way, present for Santa.
Use: 10-inch skillet; Yields: 4 to 6 servings
5 large potatoes, peeled
1 large onion
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
3/4 cup oil for frying
Grate potatoes and onion on the fine side of a grater; or in a food processor; or put in a blender with a little water.
Strain grated potatoes and onion through colander, pressing out excess water. Add eggs, flour, and seasoning. Mix well.
Heat 1/2 cup oil in skillet. Lower flame and place 1 large tablespoon batter at a time into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown. Turn over and fry on other side 2 to 3 minutes.
Remove from pan and place on paper towels to drain excess oil. Continue with remaining batter until used up, adding more oil when necessary.
Serve with applesauce on the side.
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