The majority of holidays in Israel are synonymous with feasting on specific festive foods and traditional dishes. Hanukkah is no different. During the eight-day Festival of Light (celebrated this year from November 28 to December 6), Israel indulges in deep-fried delicacies. This is to commemorate the one portion of consecrated oil lasting eight days during the rededication of the Temple following the Maccabees’ against-all-odds victory over the mighty Seleucid Empire during the second century BC, taking back Jerusalem and regaining their freedom of worship.
Latkes are a firm family favorite on every Hanukkah menu. Meaning “a little oily thing” in Yiddish, these crisp potato fritters fried to golden perfection make for a hearty side to any meat dish or can be enjoyed on their own as a snack. Add a dollop of sour cream and a spoonful of apple sauce to pair creamy sweetness with the crunch of deep-fried potatoes and onions for a truly special holiday treat.
3 to 4 medium potatoes, shredded (a food processor with a shredder attachment works best)
1 small onion, shredded
1 egg, beaten
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. flour
1/4 cup oil
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