2017-12-06 / Columns

The rebbitzin’s recipes: A variety of great latkes for every taste

COOKING
DEBI EPSTEIN

The joyous festival of lights, Chanukah, begins Tuesday evening, the 25th day of the lunar month of Kislev, Dec. 12. Chanukah is celebrated for eight days. Each evening, an additional candle is lit in a menorah, and placed next to our windows. In doing so, we publicize the great miracle that occurred during the time of our second Holy Temple in Jerusalem. The Maccabees went to battle against the Greek army and were victorious! This in itself was miraculous!

After the war, the Maccabees entered the Holy Temple only to find enough pure olive oil with the seal of the Holy priest to last for one day. Miraculously, the oil lasted for eight days!

On Chanukah, in commemoration of this miracle, we eat foods that are fried in oil. Furthermore, Yehudit, a heroic Jewish woman, served dairy foods to the Greek general, which served to assist the Jews to their victory. For this reason, dairy cuisine is a popular choice as well.

The message of Chanukah is filled with the spiritual light of the Torah. We must remember that even in days of darkness, our G-d is behind us continuously. The Jewish people must carry this message with us when our current enemies surround us daily. We, together as Am Yisroel, the Jewish Nation, must continue to pray for peace in the land of Jerusalem.

It is my hope and prayer to soon witness The Holy Menorah, illuminated in the Holy Temple in Jerusalem. Happy Chanukah!

SECRET INGREDIENT
LATKES
10 Yukon Gold potatoes,
peeled and shredded
1 large onion, peeled and diced
2 eggs, beaten
2 tsp. sea salt
1/4 cup seasoned breadcrumbs Grapeseed oil

Combine all of the above ingredients (excluding seasoned breadcrumbs) in a large mixing bowl.

Place 8 TBS. grapeseed oil into a large skillet and heat onto medium setting. Fry in batches 3- 4 minutes on each side until golden brown. Repeat process until all ingredients have been used. And, that’s correct—the secret ingredient is grapeseed oil!

Serves 8-10.

POTATO-PESTO WAFFLES
8 Yukon gold potatoes, peeled
and shredded
2 onions, peeled and diced
3 eggs, beaten
1/2 cup pesto
8 TBS. olive oil
2 tsp. sea salt
1/2 tsp. pepper
1/4 cup flour
Pre-heat waffle iron.

Combine all of the above ingredients (excluding flour) in a large mixing bowl. Add flour gradually until thoroughly combined. Place batter into waffle iron for 4-5 minutes until crispy. Repeat process until all batter has been used.

Serves 6-8.

SWEET POTATO LATKES
WITH PULLED CHICKEN
4 sweet potatoes, peeled and

shredded
1 onion, peeled and shredded
3 eggs, beaten
1 tsp. sea salt
1/2 cup flour

In a medium size bowl combine above ingredients and mix together well.

Heat skillet with 8 TBS. canola oil. Place 2 TBS. sweet potato mixture into skillet, top with 1 TBS. pulled chicken (recipe follows), then place 2 TBS. sweet potato mixture on top. Fry for 3-4 minutes, then flip over and fry an additional 2- 3 minutes. Repeat process until all ingredients have been used.

PULLED CHICKEN
2 cooked chicken breasts,
shredded
1/4 cup barbeque sauce

In a small bowl, combine ingredients for pulled chicken.

Serves 4-6.

CONFETTI LATKES WITH
ZUCCHINI
4 zucchini squash, unpeeled
and shredded
1 red Bell pepper, seeded,
cored and diced
1 yellow Bell pepper, seeded,
cored and diced
1 orange pepper, seeded,
cored and diced
3 eggs, beaten
2 tsp. sea salt
1/4 tsp. pepper
1/4 cup flour

In a skillet, sauté peppers in 6 TBS. olive oil until softened. Set aside to cool. Combine remaining ingredients; add peppers. Fry latkes in batches, 3-4 minutes on each side in olive oil, until crispy. Repeat process until all ingredients have been used.

Serves 4-6.

deb.epst@gmail.com

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