Tag Archives: Hanukkah Recipe

Latke’s The Festival of Frying

Ann Arbor Food Latke's

Ann Arbor Food Latkes

I know Hanukkah is over for the year, but the holiday kind of blends all together with Christmas and vacations, so i made my Latke celebration dinner tonight.

Latkes and other jewish holiday fare hold power over the non-jewish folk who are lucky of enough to have someone make the real thing for them.

The mere statement, “I am a little tire, I’ll make Latkes tomorrow,” can be met with epic pouts too down right addiction withdrawal.

And by all means, make enough of them.

Here is how I make them.

Latke’s Recipe: Makes 15 Large Latke (serves 4)

1 Five pound bag of russet potatoes, peeled and grated
1 large onion minced
7 large eggs
salt and pepper
Oil for frying, I use a combination of Safflower with some Olive OiL

Procedure

After peeling and grating the potatoes, place them in a colander and salt them.

NOTE: Do not run your potato peels down your sink food disposal. The starch will gum up the works and you will need drain-o to fix it. Believe me I have done it before making Latke’s. Also run the sink with cold water when rinsing the potato starch of the colander and plate.

Place a plate under near and let the liquid and starch from the drain off.

Shake the colander to remove the liquid, then finally in small batches squeeze out as much of the liquid as possible. One of these days I will get a press to speed up this process, but it is not a huge deal with a five pound batch.

Place the potato in a large bowl and add the minced onion. Mix and add the eggs and salt and pepper.

Ann Arbor Food Hanukkah Latke's

Ann Arbor Food Hanukkah Latkes

Portion into balls and place on a plate to stage for frying.

Heat a pan with the oil until it is hot. Use a few strands of potato to test the oil. If the potato instantly floats to the top and dances around, it is ready.

Place the balls in the fry oil. Be careful to not get burned.

Then flatten them down with a spoon to 3/4 of an inch thick. Place as many was will fit in your pan. I make my Latkes large about the size of a large hamburger patty.

Ann Arbor Food Hanukkah Latke's

Ann Arbor Food Hanukkah Latkes

Ann Arbor Food Hanukkah Latke's

Ann Arbor Food Hanukkah Latkes

Cook them until they the are golden brown and flip them. (about 3-4 minutes per side, but it varies. Like pancakes, it seems the second side does not need as much time as the first side)

Drain on paper towels.

Add more oil between batches, wait a minute or two for the oil to warm up before adding a new batch.

NOTE: If you are making these more then one night of Hanukkah, filter the oil from the previous night and use it again. Fry cook experts will tell you that using some older oil helps with crisping. (not sure why)

Also the flavor from the odder oil is infused with onion. and potato. The fam swore that tonight’s batch was better then two nights ago probably because of the oil.

I cannot say, but Hanukkah is the holiday of the miracle of the oil.

After frying 12,  place them in a 350 degree oven to warm up while the last three are frying.

Serve immediately with apple sauce, sour cream, smoked salmon and sliced oranges.

 

 

 

 

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Hanukkah Doughnut Recipe

Ann Arbor Food

Jelly Doughnuts

Why was it that we never had doughnuts for Hanukkah growing up was a mystery. It was only when I started being a blogger that I did research into a traditional Hanukkah meal.

I basically make a batch of Latke for Hanukkah and have a little smoked salmon and call it good.

But little did I know that Jelly doughnuts were also apart of the tradition.

My family was in the Latke Camp. Apparently, when it comes to Hanukkah and fried delights there are the Jelly Doughnut (Sufganiot) and Latke (potato pancake) people.

The reason for the divide is that Sephardi Jews had more wheat (warmer climate) and the Eastern European Jews that I come from where potato (root crop) people.

The Israeli Jews (according to wikipedia) seemed to also be in the Doughnut camp. (warmer climate again maybe?)

So to honor my sunny climate brothers and sister and the greatness which is the Jelly doughnut, I have put them on the menu.

The doughnut recipe that I made were actually a Paczki Recipe, which Michigan folk knew is the large jelly-filled doughnut eaten on Fat Tuesday.

 Recipe Note:  (Follow the link to the recipe)

I used 6 eggs and not the egg york and I refrigerated the dough overnight.

Also make sure your doughnuts dough is thin. I tried to make them about an inch thick, but when I fried then they were raw in the center.

So I pressed them flat and fried them and they worked fine.

The recipes calls for the dough to rise for twenty minutes. This is a really sticky dough, so flour the surface well.

The recipe also calls to add the jelly BeFore frying, which I did not do.

I fried them.

And the make sure you use jelly, not preserve if piping.

I used preserves and it clogged up my piping bag, so I had to split the doughnuts and add jam, which actually worked out fine.

I figure that you can get a bunch of jams, preserves and curds and people can jam their own.

Enjoy

Strawberry and Lemon Curd