Latkes
Latkes (LOT-kuzz) are potato pancakes fried in oil to symbolize
the miracle of the oil that lasted for eight days instead of one.
This is a traditional latke recipe and is wonderful comfort food.
Serve with applesauce and sour cream - as a hearty main course
or a side dish. Add more flour if the mixture seems too wet.
Ingredients:
4 large potatoes
1 yellow onion
1 egg, beaten
1 teaspoon salt
2 tablespoons all-purpose flour
Ground black pepper to taste
2 cups vegetable oil for frying
Directions:
1. Grate potatoes with onion into a large bowl. Drain off any
excess liquid.
2. Mix in egg, salt, and black pepper. Add enough flour to make
mixture thick, about 2 to 4 tablespoons all together.
3. Turn oven to low, about 200 degrees F.
4. Heat 1/4 inch oil in the bottom of a heavy skillet over medium
high heat. Drop two or three 1/4 cup mounds into hot oil and flatten
to make 1/2 inch thick pancakes. Fry, turning once, until golden
brown.
5. Transfer to paper towel lined plates to drain, and keep warm
in low oven until serving time. Repeat until all potato mixture
is used. Serves 6.
LOW FAT VERSION
Bakein 350 degree oven
Soufganiot (Israeli Jelly Doughnuts)
One popular Israeli custom on Chanukah is to serve jelly doughnuts,
or sufganiot (SOOF-gonni-yote) which are fried in oil to symbolize
the miracle of the oil that lasted for eight days instead of one.
Ingredients:
1 package dry yeast
4 tablespoons sugar
3/4 cup lukewarm warm water
2 1/2 cups all-purpose flour
Pinch of salt
1 teaspoon ground cinnamon
2 eggs, separated
2 tablespoons (1/4 stick) butter or margarine, softened
Apricot or strawberry preserves
Sugar
Vegetable oil for deep-frying
Directions:
1. Mix together the yeast, 2 tablespoons of the sugar, and the
warm water. Let it sit about 10 minutes. Make sure it bubbles.
2. Sift the flour and mix it with the remaining sugar, salt, cinnamon,
egg yolks, and the yeast mixture.
3. Knead the dough until it forms a ball. Add the butter or margarine.
Knead some more, until the butter is well absorbed. Cover with
a towel and let rise overnight in the refrigerator.
4. Roll out the dough to a thickness of 1/8 inch.
5. Cut out the dough into 24 rounds with a juice glass, biscuit
cutter or any object about 2 inches in diameter. Take 1/2 teaspoon
of preserves and place in center of 12 rounds. Top with the other
12. Press down at edges and seal with egg whites. Crimp edges
with thumb and second finger. Let rise for about 30 minutes.
6. Heat 2 inches of oil to about 375 degrees. Drop the doughnuts
into the hot oil, about 5 at a time. Turn to brown on both sides.
Drain on paper towels and roll doughnuts in white or confectioners
sugar.
Makes about 12.
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