If you have ever scraped your knuckles while hand-grating potatoes for latkes, or found yourself getting tired of peeling endless potatoes, you might want to try this new recipe for latkes using frozen hash browns, courtesy of the Washington Post’s Bonnie Benwick.
For families that celebrate both Christmas and Hanukkah, Parents magazine has some suggestions for melding the holidays through food:
- Skip the yams alongside your Christmas turkey, and serve up potato pancakes (latkes) instead. Hanukkah is the one time of year when we’re encouraged to eat foods fried in lots of oil!
- Make star-shaped cookies with the kids, which will honor both the Jewish Star of David and the guiding star that led the wise men to Bethlehem. Decorate them with blue, silver, red, and green icing.
- Hanukkah is also sufganiyot season—time to devour these yummy round, fried, jam-filled, powdered-sugar dusted doughnuts! Or, you may want to bake up a hybrid version this year: Eggnog doughnuts!
- Combine many seasonal colors by adapting this recipe for Glitter Ball Cookies, adding green, red, and gold sprinkles, too.
Growing up in a Jewish family in Johannesburg, South Africa, my mother always made latkes made from the International Goodwill recipe book — her “go to” book for our family’s meals. Here is the latke recipe:
3 medium-sized potatoes, small grated onion, 2 eggs, 5 Tbs flour, 1 tsp baking powder, 1 tsp salt, dash of pepper, oil for frying.
Grate the potatoes and onions. Add salt, pepper, eggs, flour and baking powder and mix. Drop by tablespoons into deep hot oil into which a piece of onion has been added. Fry to golden brown on each side. Put in oven to dry and crisp for about five minutes. Serve with applesauce.