This week is Hannukah! Hannukah is a Jewish holiday commemorating the rededication of the Holy Temple and celebrated for eight days. It is a holiday that is celebrated by lighting an nine branch candelabra called a menorah or a Hanukkiah. It is a time that brings together families and involves lots of delicious food, dreidels, and songs. In this week’s weddingblog post we share our favourite recipe for Hannukah, latkes!
Latkes are the staple of Hannukah. They are fried potato pancakes made up of grated potato, flour and egg and always served with sour cream and apple sauce. You can even have them for breakfast the next day with smoked salmon and poached eggs on top. YUM!
1-1/2 Pound of Large Baked/Boiled Potatoes
2 tablespoons of flour or matzo meal
1 ½ teaspoons of salt and freshly ground pepper
Vegetable oil or any oil of your choice-just make sure it gets really hot
1 tablespoon of lemon juice
½ teaspoon of baking powder
¼ cup finely chopped shallots
Optional: fresh parsley or dill
- Fist peel 4 large baking or boiled potatoes, about 1- 1/2 pounds.
- Then finely shred the potatoes and a medium onion into a colander.
- With your hands, squeeze out as much liquid as possible.
- Place the potato mixture into a large bowl, and mix in 2 eggs.
- Add 1 tablespoon of fresh lemon juice. Then, optionally, add 1 tablespoon of minced fresh parsley or dill.
- You can also add 1/2 teaspoon baking powder.
- Lastly, add 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Toss all the ingredients together with your hands or with a mixer.
- In order to cook, heat 3 tablespoons of oil, of your choosing, in a 12-inch skillet. Then drop the potato mixture in 1/4 cup piles into the hot oil, making 3 piles. With the back of a spoon, flatten each latke into a 3-inch round.
- Cook the latkes until the undersides are golden. With a slotted spoon, turn them over and cook the second side until brown and crisp, about 4 to 5 minutes longer. Repeat these cooking steps until all the potato mixture is gone. This recipe will make about 20 latkes, depending on how big or small your make them.
- Remove the latkes to a paper towel to drain and keep warm on a cookie sheet lined with paper towels in the oven. Or serve hot out of the pan with applesauce or sour cream.
Whatever the holiday, our blog has it all. Don’t forget to check our weekly wedding blog for more tips, secrets of the trade and wedding inspiration.
For more information about our Toronto, GTA, Vaughan banquet hall or catering services visit: www.theavenubanquethall.com.