Hanukkah
This year, Hanukkah, the eight-day Jewish festival, begins at sunset on Sunday, Dec. 21, and concludes at sunset on Wednesday, Dec. 30. Most will recognize the menorah as a symbol of the holiday, but it is oil, which fuels the fire, that is integral to the celebration.
"The story of Hanukkah includes the miracle of the oil in the lamps of the Temple in Jerusalem, which lasted for eight days. It's the oil in which potato latkes are fried that connects it to the holiday," says Steven Morrison, the executive director of Madison Jewish Community Council & Jewish Social Services of Madison.
Morrison began making latkes to celebrate with friends during college, and continues the tradition today as "resident latke chef" at MJCC & JSS. "You know you've made them right when everyone goes home smelling like fried potatoes," he says.
Potato Latkes
Serves 8-10
6 medium-size, hand-grated potatoes; squeeze or drain liquid (*see note)
2 large eggs
1 teaspoon salt
1 small onion grated ("For crying, flavor, the heartburn required to properly celebrate the holiday.")
2 tablespoons matzoh meal
1/4 cup oil for frying
Heat olive oil in a soup pot over medium flame. Drop a spoonful of the mixture into very hot oil. ("Your walls should be splattered a bit to know the oil is hot enough!") Fry until golden brown on both sides. Drain on paper towels, brown grocery bag or something absorbent. Serve hot with applesauce and sour cream.
*Note: Morrison uses Idaho potatoes and suggests that food processors, blenders, etc. just make mush. His "If I'm tired, I cheat" shortcut: To one box of B. Manischewitz Potato Pancake mix, grate in one medium-size potato. "No one has ever noticed the difference."
