Elf on a shelf, Mensch on a Bench…this is the reason we have confused goys running around asking questions about the festival of lights…there is no official mascot for Chanukkah, there’s no special way to spell it, and don’t even stoop to the level of calling a latke a…
Kudos to this columnist who got all the weird questions about our holiday right (and I’ll admit I’ve been a bad jew, lit the candles wrong twice this week):
Q: Oh, so this is like the Jewish Christmas?
Need a recipe for those delicious potato latkes?
1/4 cup finely chopped shallots
2 large eggs, lightly beaten
2 tablespoons flour (or more) or matzo meal (during Passover)
1 1/2 teaspoons salt and freshly ground black pepper
Vegetable oil for frying
Add Checked Items To Grocery ListDirectionsIn a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.
Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.
Recipe courtesy of The Food Network