Latkes and Spielkis at Yale
The three most identifiable icons of Judism are Jackie Mason, Jerry Seinfeld, and potato latkes. With Chanukkah rapidly approaching like a renegade dreidel mutated by a chemical spill, it is imperative that assimilated Jews and progressive Christians know how to make a competent latke. Latkes are potato pancakes that share similarities with other European style pancakes, except Latkes have religious significance.
Chanukkah celebrates the rededication of the Jewish Temple after its desecration by Antiochus. Judah Macabee led the revolt against Antiochus' forces to end their oppressive rule of the Jews, and retake the Temple. It is a war rememberance holiday, essentially.
It also celebrates a miracle. The first order of business was to re-light the eternal flame, which is present in every Jewish Temple. They found only enough oil for one night, but the flame lasted for eight nights, enough time to make more oil. It is considered a miracle the oil lasted eight nights, which is why Chanukkah is called "The Festival of Light." It is actually a minor holiday that has taken on greater significance due to its proximity to Christmas.
The making of latkes is tied in with Chanukkah because of the oil that is used to fry them. The oil is representative of the Eternal Light, but it should be more associated with Eternal Fat. When frying, it is important to heat the oil to the proper temperature, so the latkas don't absorb the oil, hence making them greasy, fattening, soggy potato pucks.
You will need:
4 large russet potatoes
1 large yellow onion
2 eggs
1/4 cup mazoh meal (or bread crumbs if you will)
salt and pepper
vegetable oil.
Grate the potato using medium grate size into a strainer, the strainer should be over a bowl. This will allow the starch to drip out. Medium grate the onion into the same bowl. Squeeze as much liquid out as possible. Transfer to a dry bowl and mix in the eggs, mazoh meal (or breadcrumbs) into a bowl. Salt and pepper to taste.
Use a large, high rimmed skillet, and fill up to 1/4 inch with vegetable oil. The temperature should be hot enough to fry and prevent the latke from absorbing the oil, but not so hot it burns the outside before cooking the inside. Like the pancake, you might want to do just one first, so you can adjust the burn.
Drain them on some paper towels. Serve with either apple sauce or sugar or sour cream or jam or honey or all of it. Tradition specified apple sauce, but hey, we're assimilated, aren't we?
Finally, jog for 1/2 hour.
Chanukkah celebrates the rededication of the Jewish Temple after its desecration by Antiochus. Judah Macabee led the revolt against Antiochus' forces to end their oppressive rule of the Jews, and retake the Temple. It is a war rememberance holiday, essentially.
It also celebrates a miracle. The first order of business was to re-light the eternal flame, which is present in every Jewish Temple. They found only enough oil for one night, but the flame lasted for eight nights, enough time to make more oil. It is considered a miracle the oil lasted eight nights, which is why Chanukkah is called "The Festival of Light." It is actually a minor holiday that has taken on greater significance due to its proximity to Christmas.
The making of latkes is tied in with Chanukkah because of the oil that is used to fry them. The oil is representative of the Eternal Light, but it should be more associated with Eternal Fat. When frying, it is important to heat the oil to the proper temperature, so the latkas don't absorb the oil, hence making them greasy, fattening, soggy potato pucks.
You will need:
4 large russet potatoes
1 large yellow onion
2 eggs
1/4 cup mazoh meal (or bread crumbs if you will)
salt and pepper
vegetable oil.
Grate the potato using medium grate size into a strainer, the strainer should be over a bowl. This will allow the starch to drip out. Medium grate the onion into the same bowl. Squeeze as much liquid out as possible. Transfer to a dry bowl and mix in the eggs, mazoh meal (or breadcrumbs) into a bowl. Salt and pepper to taste.
Use a large, high rimmed skillet, and fill up to 1/4 inch with vegetable oil. The temperature should be hot enough to fry and prevent the latke from absorbing the oil, but not so hot it burns the outside before cooking the inside. Like the pancake, you might want to do just one first, so you can adjust the burn.
Drain them on some paper towels. Serve with either apple sauce or sugar or sour cream or jam or honey or all of it. Tradition specified apple sauce, but hey, we're assimilated, aren't we?
Finally, jog for 1/2 hour.
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