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Tradition is eating potato latkes onHanukkah.
Here is an easy, tasty traditional latke recipe just in time for the holiday.
I added a little grated carrot to the potatoes to give it a more golden color.
Why we eat Latkes on Hanukkah
Hanukkah is a Jewish holiday also known as the Festival of Lights.
The holiday is in remembrance of the victory of the ancient Israelitesagainst the oppression of the Syrians and the restoration of the ancient Holy Temple in Jerusalem.
The miracle of Hanukkah is that although the Israelites had only enough oil to light the Menorah (candelabra) in the Temple for to last for one day, the little vial of oil burned bright in the Holy Temple and lasted for eight full days.
Thus on Hanukkah, we light the Hanukkah Menorah ( also called a Hanukiya)) every night for eight nights and eat foods that are made with oil to commemorate the miracle of the oil in the Temple. We start with one candle and the shamash ( the candle to light with) and add a candle each night until we reach 8 candles plus the shamash which is always a taller candle holder,
Eastern European Jews traditionally eat potato latkes fried in oil for the holiday.
Sephardic Jews from Middle Eastern countries and Spain eat a type fried dough or doughnuts.
Today in America, Hanukkah is often celebrated by the eating latkes and doughnuts, singing of songs, playing "driedel", and lighting the Menorah each night.
Since the oil in the Holy Temple in ancient Jerusalem lasted for 8 nights, we light candles ( and give gifts after we light the candles) for 8 nights!
Children also get "gelt" ( money ) or chocolate (gelt) coins to eat.
Hanukkah falls each year according to the Jewish Calendar ( which is different on the American Calendar each year.
Hanukkah Song
Here is a traditional Hanukkah song that I found on You Tube. It's fun and whimsical. Press the arrow to listen to the festive traditional song. You cannot open it from your phone- must click over to my actual url blog page at www.glutenfreematters.com
Hanukkah Recipe: Latkes
There are as many Hanukkah recipes for latkes as there are cooks. Their is no steadfast recipe.
My favorite recipe is baked not fried but I am sharing my cousin Harriet's latkes are fried, traditional and easy! I'm sharing her recipe plus some links for my other " less traditional" variety of latkes.
My Cousin Harriet's Traditional Hanukkah Latkes
My cousin Harriet is an amazing cook who makes all of the traditional Jewish holiday foods.
This is her blender latke recipe.
Prep Time: 10 minutes
Cook Time : 5 minutes for each batch of 4
Materials Needed: Blender and skillet
6-7 white all purpose potatoes, peeled and quartered
1 large onion, peeled and quartered
1 large egg
1/2 cup of breadcrumbs (gluten free)
salt and pepper to taste
optional: 1/4 teaspoon of garlic powder
1/4 cup of oil
Directions:
Using a blender, add the egg, onion, and a half of the potatoes. Begin blending and add remainder of potato, breadcrumbs, and seasoning to form the batter. Heat oil in a large skillet. Drop tablespoon mounds of batter into the skillet and fry until crispy. Serve topped with applesauce or sour cream!
Here is my recipe for baked latkes
- My favorite Baked Latkes ( Best Ever)
- Weight Watchers style latkes( uses grated broccoli slaw)
- Homemadeapplesauce( traditional topping for latkes)
Recipe forHanukkah Recipe: Easy Doughnuts ( Baked and gluten free)
I know it's the tradition to fry, but these are so much healthier and they do contain oil!
Author: Judee Algazi of Gluten Free A-Z Blog
Prep Time: 5-8 minutes
Bake Time: 20 minutes
Makes: 12 doughnuts
Ingredients:
2 cups of almond flour ( Trader Joe's or health food store)
1/4 cup of coconut flour ( Trader Joe's or health food store)
1/4 teaspoon baking powder ( aluminum free)
1/8 teaspoon of sea salt
1/2 cup of milk ( coconut milk, almond milk, or regular milk)
1/4 cup olive oil
1/2 ripe banana, mashed
1 teaspoon vanilla extract
3 eggs, beaten
optional: chocolate chips or chocolate frosting ( Quick recipe below)
Directions:
Preheat oven to 350 degrees.
Combine the almond flour, coconut flour, baking powder and sea salt in a medium sized bowl and set aside. Mix the eggs, milk, banana together and then add to the wet ingredients. Mix with a spoon until blended. Pour batter into a 12 doughnut pan ( or 2 six doughnut pans) and bake for 20 minutes. Allow to cool, remove from pan and drip chocolate icing on top. Sprinkle with coconut if desired for a festive look.
Quick Chocolate frosting
1/2 cup coconut oil
1/2 cup chocolate chips ( I used dairy free)
Heat the coconut oil and chocolate chips in a saucepan on a low flame. Stir frequently until they melt together ( 1- 2 minutes) . Remove from heat and frost the donuts if desired. It takes about 4 hours for this icing to really dry. Eat immediately or wait 4 hours and then store.
Tips and Notes:Where to buy a doughnut pan
I bought my donut pan in AC Moore or you can easily purchase online:
Wilton Nonstick 6-Cavity Donut Pan
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