Hanukkah Latkes and Jelly Doughnuts

12/5/12 Cook’s Corner

Betty Kaiser

Oh Hanukkah, Oh Hanukkah

Come light the menorah

Let’s have a party

We’ll all dance the hora

Gather round the table, we’ll have a treat

Shiny tops to play with, latkes to eat

The above verse is from a popular Jewish tune that celebrates the Miracle of Lights (known as Hanukkah), a highly anticipated holiday of the Jewish Year. This year the eight days of Hanukkah begin on December 8 with the lighting of the menorah and eating of traditional foods. Oil is important to the celebration as you will see from the following story.

Two thousand years ago Antiochus, the king of Syria, ruled the Jews of Judea. He defiled their temple and altars by erecting statues of Greek gods in their place of worship and offering forbidden meats. If the Jews refused to worship in his pagan ways, they were killed.

Matthias, a rural priest, refused to offer sacrifices in the Temple to the Greek gods. Under an edict for his arrest he and his five sons (known as the Maccabees) fled to the Judean wilderness. There they were joined by a ragtag army of simple farmers still dedicated to the laws of Moses. After Matthias’ death, his sons and the new army fought a guerilla war against the king’s army.

It took three years but ultimately they defeated Antiochus and reclaimed the Temple. It was ceremoniously cleaned and a new altar constructed. But the Eternal Light (lamp) that burned continuously was out. The priests lit the lamp with the only uncontaminated jug of oil they could find—enough oil to burn one day. It would take another eight days to get more oil. Then, a miracle happened. The light burned the entire eight days until new purified oil was ready. 

Today, on Hanukkah, Jews still celebrate the re-dedication of the Temple. They light the candled menorahs, sing, dance, play games and eat fried foods. One of those foods is latkes or “potato pancakes.” Cooked in olive oil, they are a reminder of the single jug of the miracle oil that lasted for eight days.

Following are two latke recipes. One is the classic potato, the other a butternut squash with apple salsa. Those of you with a sweet tooth will also enjoy Sufganiyot or homemade jelly donuts. They are light and fluffy, filled with jelly and topped with powdered sugar or frosting.

CLASSIC LATKES

3-1/2 Cups shredded, peeled, baking potatoes

1-1/4 cups grated onion

6 tablespoons flour or matzoth

1 teaspoon fresh thyme, grated

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1 large egg

1/4 cup olive oil, divided (more if needed)

2 cups applesauce

1 teaspoon cinnamon

Combine potato and onion in a colander. Drain 30 minutes, pressing with the back of a spoon until barely moist. Combine potato mixture, flour, and next 4 ingredients (through egg) in a large bowl; toss well.

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil to pan and swirl to coat. Spoon about 1/4 cup potato mixture l into pan and flatten slightly. Repeat procedure 5 times to form 6 latkes. Sauté 3-1/2 minute on each side or until golden brown.

Remove latkes from pan and keep warm. Repeat procedure with the remaining oil and potato mixture. Combine applesauce and cinnamon in a bowl. Serve applesauce with latkes. Makes about 12 latkes. Serves 4-6 depending on appetites.

CURRIED VEGETABLE LATKES WITH APPLE SALSA

Apple Salsa:

1-1/2 cups finely chopped Gala apples

1 tablespoon fresh lime juice

1/4 cup red onion, thinly sliced vertically

1 Serrano chile, finely chopped and seeded

5 tablespoons cilantro, divided

1 teaspoon kosher salt, divided

Latkes:

3 cups shredded peeled butternut squash

3 cups shredded peeled baking potato

1 cup grated onion

6 tablespoons flour

1 teaspoon curry powder

1/2 teaspoon ground coriander

1/4 teaspoon black pepper

1/8 teaspoon cinnamon

1 egg

1/4 cup olive oil, divided (more if needed)

Salsa: Combine apple and lime juice in a bowl; toss. Add remaining ingredients, toss. Cover and chill.

Latkes: Combine three (3) vegetables in a colander; drain 30 min.; press with the back of a spoon until barely moist. Combine with remaining ingredients except oil. Toss well.

Heat a large skillet over medium-high heat. Add 4 teaspoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture into pan; flatten slightly. Repeat 4 times to form 5 latkes. Saute 3-1/2 min. on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure with remaining oil and potato mixture. Yield: 14 latkes. Serves: 6

SUFGANIYOT (Jelly Doughnuts)

1 package dry yeast
4 tbs. sugar
3/4 cup lukewarm milk
2 1/2 cups all-purpose flour
pinch of salt
1 tsp. ground cinnamon
2 eggs, separated
2 tbs. butter, softened
apricot or strawberry preserves
vegetable oil
sugar

Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sure it bubbles. Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.

Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well absorbed. Cover with a towel and let raise overnight in the refrigerator.

The next day, roll out the dough to a thickness of 1/8 inch. Cut the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter. Take 1/2 teaspoon of preserves and place in center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let raise for about 30 minutes.

Heat 2 inches of oil to about 375 degrees. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels. Roll the doughnuts in sugar.

From All about Jewish Holidays and Customs by Morris Epstein.

Keep it simple and keep it seasonal! Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes that are delicious, family oriented and easy to prepare. Contact her at 942-1317 or email bchatty@bettykaiser.com