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Oil played a significant role in the Chanukah story—the small jug of oil that miraculously provided fuel for the Temple Menorah for eight days. It is a Jewish tradition to eat foods that reflect the significance of a holiday, such as matzah on Passover, and apple dipped in honey on Rosh Hashanah, and Chanukah is no exception.
The most popular Chanukah dishes are potato latkes (pancakes) and sufganiyot (deep-fried doughnuts).
Reprinted from "Seasons for Celebration" by Rabbi Karen L. Fox and Phyllis Zimbler Miller
1 small whole onion, finely chopped
2 cups raw, peeled, grated white potatoes
1 whole egg (or for a light version, two egg whites)
1 tsp. salt
1 tsp. pepper
1 Tbsp. flour (can add a bit more if batter is too thin)
Olive oil as needed
Wash and peel the potatoes. Grate them coarsely. Mix the chopped onions. Drain as much of the water/juice off the mixture as possible. Add eggs and other ingredients. Mix.
Heat enough olive oil to completely cover the skillet. Drop mixture by large spoonfuls to make 2-3 inch-diameter patties. Brown; turn and brown other side. Serve with sour cream, cottage cheese, or applesauce.
A recipe for Chanukah jelly doughnuts
By Claudia Roden
