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December 1, 2010December 1, 2010  0 comments  B'tayavon

Sweet glorious Hanukkah.  Who wouldn't love a holiday that requires you to eat fried food?  The normally forbidden donut or French fry is all the sudden--for eight glorious days--the food of the righteous.  I can assure you that I remember the Hanukkah miracle better when I really really concentrate on that first bite into a Krispy Kreme donut.  I can't say if the holiday requires me to also eat it with icing and sprinkles but a girl has to take certain liberties.

1 medium sweet potato, peeled
1 medium yukon potato, peeled
1 ½ tablespoon brown sugar
2 tablespoons all-purpose flour
½ teaspoon nutmeg
¼ tsp ground cloves
2 teaspoons ground cinnamon
2 eggs, lightly beaten
1/4 cup vegetable oil for frying

1) Grate the potatoes using a cheese grater.  Be sure to grate the potatoes lengthwise so the strands are nice and long.  Toss the shredded potatoes together and place them in a clean dish towel or cheesecloth. 
2) Hold the towel over a sink to ring out all of the extra liquid from the potatoes.  Let the potatoes sit in the towel for 10 additional minutes and then ring them out again.
3) In a large bowl combine all the dry ingredients.  Stir in the potato shreds and 2 eggs. 
4) Heat oil in a large heavy skillet over medium heat.  Spoon ¼ cup of mixture into the hot oil and press down slightly. 
5) Cook latkes about two minutes on each side.  They should be just golden.
6) To keep the first batch of latkes warm while you cook the remaining batches you can place them in an oven preheated to 200 degrees F.

Shelley Neese is managing editor of The Jerusalem Connection, a Christian Zionist website with all the latest news from a Biblical perspective.

Tags: recipe hannukah food 

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B'tayavon: A collection of recipes shared during many a Shabbat dinner in Israel.



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