A Begginer's Guide to Hannukah

In the NYTimes
by Jonathan Safran Foer

I particularly like this definition:

Latkes: Latkes are a kind of oil, into which small quantities of shredded potato have been infused.

http://www.nytimes.com/imagepages/2005/ ... 3foer.html

Happy Hanukkah/Chanukah

Best,
Michael

Passover is known for having four questions, while this holiday has but one, similar to the New Mexico State Question ("Red or Green"):

Sour Cream or Applesauce?

An answer of "both" is unacceptable.

JoelF wrote:Sour Cream or Applesauce?

An answer of "both" is unacceptable.

Both.

And when it comes to what's on my plate, I neither seek nor require acceptance.

eatchicago wrote:And when it comes to what's on my plate, I neither seek nor require acceptance.

I kid! I kid!
It's just obligatory to make retching noises when my brother does the same.

JoelF wrote:

eatchicago wrote:And when it comes to what's on my plate, I neither seek nor require acceptance.

I kid! I kid!
It's just obligatory to make retching noises when my brother does the same.

Well, I don't like both at the same time! I just like both options.

I DO like them both at the same time!

Suzy

Green chile on latkes. Apple sauce on sopaipillas.

Bill/SFNM

Bill/SFNM wrote:Green chile on latkes.
Bill/SFNM

I think you may have something there! (Although to be PC at this time of year, you may want to have them Christmas )

JoelF wrote:Sour Cream or Applesauce?

That depends. Are they asparagus latkes or sweet-potato?

LAZ wrote:That depends. Are they asparagus latkes or sweet-potato?

Heresy! Two charges!
Heresy by thought!
Heresy by deed!
Heresy by word - three charges!

JoelF wrote:Heresy!

Not at all. You know that what's religiously significant about latkes is the oil, not what's cooked in it. You can make latkes out of anything. I've been thinking lately about trying to reconstruct the recipe for my father's cauliflower latkes (add "by action" to your list).

Now, when you see recipes for low-fat, baked latkes, that's heresy.

Anyway, these are delicious:


Asparagus latkes

This is adapted from a recipe of Chef Paul Leff's, who used to make the latkes at the erstwhile Bones in Lincolnwood. I admit I make them more often during asparagus season in the spring than at Hanukkah.

4 to 5 cloves fresh garlic, peeled
1 small onion, peeled, trimmed and quartered
1 pound fresh asparagus, trimmed and broken into 1-inch pieces
1 small carrot, peeled, trimmed and cut in chunks
2 eggs, separated
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground dried marjoram
1 teaspoon olive oil
1/4 cup low-fat ricotta cheese
1/4 to 1/3 cup matzo meal (approximately)
1/8 teaspoon cream of tartar
Peanut oil for frying
Sour cream

Preheat the oven to 400 degrees. With the motor running in a food processor fitted with steel blade, drop in the garlic cloves; process till finely minced. Add the onion to the bowl and process with on/off pulses till minced. Scrape into a bowl.

One at a time, finely chop the asparagus and carrot in the food processor and combine with the onion.

In a small bowl, beat the egg yolks with the nutmeg, salt, pepper, marjoram and olive oil. Stir in the cheese, then stir it all into the asparagus mixture. Add the matzo meal, a little at a time, stirring, till the mixture has body, but not enough to make it thick.

In the bowl of an electric mixer, beat the egg whites on high speed until foamy. Add the cream of tartar and continue beating until stiff but not dry. Fold into the asparagus.

Heat a nonstick skillet over medium-high heat with enough peanut oil to cover the bottom. When the oil is hot, fry the latkes in batches, 4 at a time, ladling a heaping tablespoon for each pancake into the skillet and spreading to a 3-inch diameter about 1/4-inch thick.

Fry for 4 to 5 minutes, until well browned, before turning. Don’t be tempted to flip them early — they are fragile and will break. Flip and cook on the other side, lifting up with spatula after 3 minutes to check doneness.

Keep the first batches warm in the preheated oven while you continue cooking. Serve with sour cream. 12 latkes.


Curried sweet-potato latkes

As a variation, Joan Nathan suggests adding grated fresh ginger, for an Asian touch, to these. The recipe is adapted from her excellent book, "Jewish Cooking in America."

1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon dark brown sugar
1 teaspoon baking powder
1/2 teaspoon ground red pepper
2 teaspoons curry powder
1 teaspoon ground cumin
Salt and freshly ground pepper to taste
2 large eggs, beaten
1/2 cup milk (approximately)
1 pound sweet potatoes, peeled and coarsely grated
Peanut oil for frying

In a large bowl, mix the flour, sugar, brown sugar, baking powder and spices. Add the eggs, milk and sweet potatoes. The batter should be stiff but not runny.

Heat 1/4 inch of oil in a large frying pan over medium-high heat until it barely smokes. Drop in the batter by tablespoons and flatten with the spoon. Fry several minutes on each side until golden. Drain on paper towels. 4 servings.

LAZ wrote:

JoelF wrote:Heresy!

Not at all. You know that what's religiously significant about latkes is the oil, not what's cooked in it.

Get serious. What you are talking about are novelty pancakes...not Hannukah Latkes. If something like that was served at my house. There'd be a lynching for sure.

stevez wrote:Get serious. What you are talking about are novelty pancakes...not Hannukah Latkes. If something like that was served at my house. There'd be a lynching for sure.

No, no, for Hanukkah, it's beheading. Or doesn't your tradition allow for cheese latkes either?

We certainly did have several kinds of latkes at Hanukkah when I was growing up -- typically, potato, cheese, matzo-meal and the aforementioned cauliflower. (The last, admittedly, was my father's trick to try to get me to eat cauliflower. It worked.) Potato latkes are wonderful, but there's nothing intrinsic to the holiday about potatoes, and eight nights of potato latkes is boring. There's nothing wrong with extending the repertoire.

Are you against sufganiyot, too?

Don't be so hidebound. Put an orange on your seder plate.