Posted: 12/10/09 at 8:33pm
Posted: 12/10/09 at 9:39pm
Posted: 12/10/09 at 9:50pm
Alternate spellings:
Hanukkah; Hanukka; Hanukah; Hanuka; Hannukah; Hannuka; Hannukka
Chanukah; Channukah; Chanukkah; Chanuka; Channuka; Chanukka; Channukka; Channukkah
Chanuqa; Ckanukka; Xanuka
p.s.
^
Updated On: 12/10/09 at 09:50 PM
Posted: 12/11/09 at 1:08pm
Sour cream or apple sauce w those nice crispy hot outta the pan latkes?.
I am most def on the sour cream side.
And a Hug Samayach to all the Maccabee descendants!
(they tried to kill us, we won, let's eat!)
Updated On: 12/11/09 at 01:08 PM
Posted: 12/11/09 at 1:13pm
Happy Hanukkah to my fellow Yids. XOXO
Posted: 12/11/09 at 5:01pm
Lots of gelt makes it nice and sweet
Warm face
Warm hands
Warm feet
Oh wouldn't it be Hannukkah!
Posted: 12/11/09 at 5:31pm
Posted: 12/11/09 at 7:15pm
Posted: 12/11/09 at 8:28pm
"Happy Cha-nu-ka-ha!"
Posted: 12/11/09 at 9:43pm
Posted: 12/12/09 at 1:21am
Posted: 12/12/09 at 10:00am
Posted: 12/12/09 at 10:39am
Posted: 12/12/09 at 10:44am
Posted: 12/12/09 at 12:23pm
Posted: 12/12/09 at 3:06pm
Posted: 12/12/09 at 3:16pm
Posted: 12/12/09 at 3:46pm
Aside from the cooking method (cast iron pan, really hot oil - that way nothing sticks) the key to making really good latkes is in how you grate the potatoes. There are so many different graters around today, but most of them over- or under-grate. Certainly an food processor is going to either over- or under-do the job. A box grater is better, but you're still not going to get the right texture. This kind of grater, the kind your bubbe and her mother used, is the best:
In addition to the potatoes, grate in some onion (the amount is totally up to you - we have fierce arguments every year over the quantity of onion), beat in a couple of eggs (again, depends on how many potatoes, but about one egg to 2 pounds of potatoes should do it), flour (or matzo meal if you prefer), salt and pepper. Stir it all up then dollop spoonsfull into the hot oil. Then be PATIENT. When you think they're ready to turn, WAIT another minute (unless the edges are turning black). Turn them too soon and they won't be golden and they won't be crispy.
It's one of the simplest recipes around. Anything else added just mucks them up.
(I am yearning for latkes because I'm too sick to go to our party tonight.
Posted: 12/12/09 at 4:22pm
In the years prior to her cooking, we just bought the frozen ones and I really likes them but since tasting hers, I could never go back to the frozen ones!
Happy Hanukkah to all!
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