I grew up confused about the proper way to spell Hanukah Chanukah Hanukkah. (Well, at least that’s one way.) Adding to the confusion, even though the holiday is always in December, it never occurs on the same eight days every year. To top it all off, my gifts were usually signed, “Love Santa.” Seriously. How am I not in therapy?
There should be no confusion, however, about Latkes – or potato pancakes, if you prefer – which are traditionally made for the Passover and Hanukkah holidays.
Fact: they are made from a potato base.
Fact: they are fried in oil.
Fact: they are not healthy.
Fact: my mother rarely made them because of the previous two facts.
Fact: they are beyond scrumptious.
The first day of Hanukkah, this year, begins at Sundown on the 11th, and in it’s honor, I thought I would post my two favorite recipes. (Truly, I think I was just looking for an excuse! And thanks to a request from Lora, we all win.)
Mini Potato Latkes with Smoked Salmon and Dill
This version is a more traditional Latke, with the potato and onion shredded. You can eat them plain or add something on top for an extra “wow” factor. My favorite is sour cream, smoked salmon, and dill. But I also love applesauce or pieces of apple. Mama Mia! I could eat way too many of these.
Potato Zucchini Latkes
Now, these guys are made differently than most Latke recipes; the ingredients are pureed in a food processor fitted with a metal blade until they are smooth. They have a nice crispy outer shell, but still slightly soft inside. Plus, the added zucchini is an awesome way to fool yourself into thinking these are actually good for you.
Final Fact: you do not need to be Jewish to enjoy latkes. Oh no. These little bites of Heaven are universal.