By now, the fifth light of Chanukah, everyone has written about Chanukah foods. I decided to add my two cents, though.
I decided to make a different kind of latkes – the lighter version of just potato, onion, flour mix.
Mine feature carrots and zucchini along with potatoes and no flour at all.
Here’s what you need. Feel free to take more or less of any ingredient:
3 medium carrots
Breadcrumbs – I only use homemade from leftover Shabbat bread
Salt, pepper, dried basil to taste
A tiny bit of lemon juice
Grate the vegetables and put them into the colander lined with the cheese cloth. Sprinkle with lemon juice.
Squeeze as much liquid as possible and turn the mixture into a bowl.
Add beaten eggs, salt, basil (or other spices as desired) and freshly ground pepper.
In a separate bowl prepare breadcrumbs
Make the latkes and dip them carefully into breadcrumbs.
Fry in a big pan with very hot oil for about 2-3 minutes on each side and get them out on a paper towel-lined plate.
These would be great with lox as opposed to applesauce and sour cream but feel free to use your favorite condiments too.
Enjoy them right away or refrigerate them for later and warm up in the oven as needed.
That is what I am planning to do tomorrow – my daughters are coming!
While we are on the subject of Jewish foods, I though this not-so-new article about Israeli coffee houses may help those who are traveling to the Holy Land these Chanukah days.