Chanuka Coverage on the Kosher Blog
After not producing any Thanksgiving ‘07 coverage, I resolved to put all my energy into our Chanuka 5768 coverage. Following jabbet’s lead, I’m going to promise a minimum of five Chanuka-related posts over the course of the holiday. Will I make it? Only time will tell. I’m going to keep my topics under my hat, but I can promise that none of the posts will be about lighter fried foods. If you can’t enjoy a little grease on Chanuka, when can you?
I’ll get things warmed up with a few links (I’m not counting this post in my five):
- Chanuka at the New York Times
- Chanuka at the Food Network
- Chanuka at Epicurious
- Lighter Latkes at the Boston Globe
- Feed Me Bubbe teaches us to cook latkes
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If you’ve never heard of Feed Me Bubbe, here’s a good introduction.
The links just keep on coming with Latkes on Slashfood.
Following my sister’s advice, I modified my latke methodology this year, and produced incredible latkes – thought I should share….
5 pounds potatoes
2 onions (or more to taste)
6 eggs
1/2 cup matzah meal
6 teaspoons salt
1/2 teaspoon pepper
Whisk eggs in large bowl until well blended. Peel potatoes and shred in food processor. Mix half of the shredded potatoes into the eggs. Shred the onions. Mix the shredded onions with the remaining half of the shredded potatoes. Put the shredded potatoes/onions into the food processor with the steel blade and pulse 3 or four times. Put the potato/onion mixture onto cheesecloth or a clean dishtowel and squeeze out the excess liquid, then mix the potato/onion pulp in with the eggs.
Stir in matzoh meal, salt and pepper and allow to sit while the oil heats (about 1/3 inch in a heavy bottom pan – medium high heat).
Scoop up mixture, banging the spoon on the side of the bowl to compress it slightly, and slide into the oil. Stir the mixture between each spoonful. Fry until golden on the bottom, flip.
Enjoy!!! Chag Sameach