Raleigh, N.C. — Growing up in California, Chanukah often felt like “Jewish Christmas.” That afterthought of a holiday so the Jewish kids didn’t get left out. And in fact, in Israel, it’s not that big of a deal aside from an overabundance of fancy donuts. Don’t get me wrong, I always enjoyed it, but with all the hubbub of Christmas at every corner, it was hard not to fantasize about a Chanukah bush.
Now, with kids, Chanukah (or Hanukkah, or Hanuka, etc.) is a whole different experience. Watching the children experience the festival of lights is truly magical. Sure they love the presents, but watching their excitement to light the candles each night, help us make the traditional foods, and share the holiday with their classes, is pure joy.
Chanukah is Nov. 28-Dec. 6 this year.
How we celebrate Chanukah
There are activities in the triangle for all eight days of the holiday, and in many cases multiple events; Chanukah parades through Raleigh, candle lighting, donut tasting parties and kids crafts. My favorite is always just our little celebration at home with family, and maybe a couple of friends.
We make latkes, brisket, buy the closest thing we can find to sufganiyot (Jelly Donuts) from the Lidl bakery or Meital’s Sweets, and light candles. For the family celebration, we’ll open presents as well. And that’s all nice, but let’s be real, the reason you're here is to get our favorite latke recipe. This recipe, which at this point has been doctored by the family so much I don’t know who came up with the original, is always a crowd pleaser.
Traditional Chanukah Latkes
Ingredients
- 1 lb russet potatoes, peeled
- ½ medium yellow onion
- ¼ c. matzo meal
- 2 teaspoons kosher salt
- 2 large eggs
- Vegetable oil for frying
- Applesauce and sour cream, for serving
Instructions
- Peel and grate the potatoes and onions. You can use a box peeler but I find the food processor much faster.
- Transfer grated potatoes and onions to a large mixing bowl. Add matzo meal, salt, and eggs and mix until combined.
- Heat your pan on the stove and add a generous layer of oil.
- Take a handful of latke mix and squeeze out the liquid, flatten and place in hot oil. Fry for 2-3 minutes per side until the latkes are golden brown.
- Transfer to a plate covered in paper towels
- Serve warm with applesauce and sour cream
To Squeeze or Not to Squeeze
Last year I attended a virtual Chanukah cooking demonstration with one of my favorite chefs and cookbook authors, Israeli American Michael Solomonov. During his latke demonstration, he didn’t squeeze the liquid out of the latkes. Let me tell you, that virtual chat room blew up!
So the debate is this, do you squeeze the liquid out of your latkes or not before frying? I do something in between, mostly out of laziness if I’ll be perfectly honest. The more liquid, the wetter the latke and more oil splatter in the cooking process. You can squeeze out the liquid just in your hands which is my preferred process. If you’re really serious about a crispy latke, grab a cheese cloth and squeeze all the liquid out. Not sure what your preference is? Try both and let us know what you think!
Nili Zaharony is a Go Ask Mom contributor. She is the mom to 3 little ones (ages 5, 3, and 6 months) who keep her constantly on her toes.
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November 22, 2021 at 08:00PM
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Recipe: Traditional Chanukah Latkes - WRAL.com
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