Traditionally, fried foods are eaten during Hanukkah as a reminder of the miracle of the oil that burned for eight days when the Maccabees purified and rededicated the holy Temple in Jerusalem.
(Makes 24 servings)
- 6 or 7 large russet potatoes, peeled
- 2 small onions
- 2 eggs
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 3/4 to 1 cup all-purpose flour
- Vegetable shortening or oil for frying
Preheat oven to 350 F.
Grate potatoes and onions and place in large bowl (dice and puree them for finer-textured results).
Using paper towels, blot up any liquid they have released. Beat eggs and add to bowl along with salt, pepper, and enough flour to bind mixture.
In large fry pan over medium heat, warm 2 inches of melted shortening or oil to 350°F on deep-frying thermometer. Drop in spoonfuls of batter, 4 or 5 at a time, and cook until latkes are golden brown, about 3 minutes per side.
Using a slotted spatula, transfer the latkes to prepared baking sheet and keep warm in oven while cooking remaining batter.
Serve as soon as the last batch is cooked; latkes will stay crisp for only a few minutes.
Recipe courtesy of The Food Channel and adapted from Williams-Sonoma, Complete Entertaining Cookbook.
Some nights, whether you are getting home late or you are just feeling lazy, the idea of making dinner is exhausting. Last night was one of those nights for me. And while takeout is always the easy (though not necessarily healthy) option, we are trying to stick to a budget.
What do you make when time is tight?
My family’s go-to easy meal is pancakes. Quick, simple, and healthy, especially if you replace some of the flour with whole-wheat and add fruits or vegetables. I mash up a banana, spoon in some applesauce, mix a heaping scoop of peanut butter, or shred some zucchini or carrots for added flavor and nutrients. Below is my base recipe.
Alyssa’s Famous Pancakes
- 1 cup all-purpose flour (or a mix of white and whole-wheat flour)
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg, beaten
- 1 cup of milk
- 2 tablespoons vegetable oil
- 1-2 tablespoons peanut butter
- 1/2 cup applesauce
- 1 ripe banana, mashed
- 1/2 cup shredded carrots, zucchini, or other vegetables
- 1/2 cup chocolate chips (for an indulgent night)
1. Combine dry ingredients in a medium mixing bowl. Make a well in the center and add wet ingredients. Mix until smooth. Stir in any additional mix-ins.
2. Heat nonstick pan over medium-low heat. Spray with cooking spray or lightly grease with butter. Spoon about 1/4-1/3 cup of batter into pan, depending on size you prefer, and allow to cook for a couple of minutes without touching. When the top of the pancake begins to bubble, flip pancake. Cook a couple of more minutes until lightly golden. Serve with syrup or any other topping you like.