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Chanukah Recipes

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N O R A ' S K I T C H E N<br />

C h a n u k a h<br />

A modern take on traditional<br />

<strong>Chanukah</strong> recipes


P O T A T O L A T K E S<br />

No Jewish celebration is complete without Potato Latkes. These crispy, golden<br />

morsels of potato yumminess are a welcome addition to any meal, whether its<br />

Shabbat, Rosh Hashanah or <strong>Chanukah</strong>!<br />

1.5kgs Potatoes (use Russets as they contain a high<br />

Need You What<br />

starch content.)<br />

1 large onion<br />

¾ cup matzo meal or bread crumbs<br />

1 tbsp of potato starch<br />

1 ¼ tsp salt (use more if desired)<br />

½ pepper<br />

Avocado, peanut or grapeseed oil for frying (about 1 ½<br />

cups)<br />

¼ cup of schmaltz<br />

Peel potatoes and shred using a hand grater or food<br />

Directions<br />

processor shredding attachment with large holes (large<br />

shreds)<br />

Place grated potato immediately into cold water (preferably<br />

in a large glass bowl, it helps prevent the potatoes from<br />

turning brown.)<br />

Grate the onion and then drain the potatoes into a colander.<br />

Using a clean tea towel or cheesecloth, place the potato and<br />

onion in the center and squeeze all the excess liquid out.


Meanwhile, heat the oil in a pan.<br />

While oil is heating, use the fork to stir the matzo meal,<br />

beaten eggs, potato starch, salt and pepper into the<br />

potato and onion shreds. Add salt and pepper to taste; I<br />

add about 1 1/4 tsp salt and 1/2 tsp pepper. Using a fork,<br />

ensure that all the ingredients are mixed through.<br />

Scoop up 3 tbsp of the potato mixture and shape into a<br />

tightly compacted disk.<br />

Place the disk carefully into the hot oil. Latkes can break<br />

apart at this point, they’re very delicate. If you can get<br />

them into the hot oil in one piece, chances are they will<br />

stick together – frying them is like the “glue” that holds<br />

them together. It takes a gentle touch, and it may take<br />

you some practice to get the “feel” for it.<br />

The oil should sizzle, but not pop when the latke hits it; if<br />

the oil jumps wildly or smokes, it is too hot. If it only<br />

bubbles weakly, the oil is not hot enough. Use the first<br />

latke to test the oil temperature, and don’t fry a whole<br />

batch until the temperature is right. Add more potato<br />

starch if the test latke falls apart.<br />

Remember to place the latkes on a cooling rack, with<br />

kitchen towel underneath to catch the oil. Do not put<br />

them directly on the towel unless you want soggy latkes!<br />

Latkes are best served straight away. If you need to make<br />

them ahead, fry them 2 hours or less before serving.


To Reheat Latkes: Place them on an un-greased, unlined<br />

cookie sheet. To reheat from room temperature, place in<br />

a 375 degree oven for about 10 minutes. You can also<br />

freeze them if you're not serving them right away. To<br />

reheat from frozen, place in a 375 degree oven for about<br />

10-15mins.<br />

Serve with sour cream and applesauce or caviar if you<br />

are feeling decedent!


You Need<br />

What<br />

the levivot for<br />

You Need<br />

What<br />

the syrup for<br />

L E V I V O T W I T H<br />

S W E E T S Y R U P<br />

1 1/2 cups flour<br />

1 tsp baking powder<br />

Pinch salt<br />

1 large egg<br />

1 cup milk<br />

1 large bottle of grapeseed or peanut oil for frying<br />

1 cup sugar<br />

3/4 cup water<br />

1 tbsp rosewater or orange blossom water


In a mixing bowl, use a fork to mix together the flour,<br />

baking powder, and salt. In a separate bowl, beat the egg.<br />

Directions<br />

Whisk the milk into the egg until well combined. Add the<br />

egg and milk mixture to the flour mixture and stir with a<br />

fork till a batter forms.<br />

Warm oil over medium heat till hot enough for frying.<br />

Use a metal soup spoon to scoop up each portion of<br />

batter. Drop batter by heaping tablespoonfuls into the hot<br />

oil. The oil should sizzle but not splatter-- if the oil pops<br />

or splatters, let it cool slightly before proceeding. Test<br />

one levivot first to see if you've got the oil temperature<br />

right.<br />

Between each scoop of batter, dip your metal spoon into<br />

a dish of water. This will help keep the batter from<br />

sticking to the spoon.<br />

Make 4-5 levivot at a time. Keep a metal slotted spoon<br />

handy to turn the levivot as they become golden.<br />

Fry the levivot till golden brown on both sides, turning<br />

once during cooking. If the oil is at the right temperature,<br />

it should take about 2-3 minutes for the levivot to brown<br />

completely and cook all the way through.<br />

Drain onto a tray with kitchen paper underneath to catch<br />

the oil.


To make the Levivot syrup, combine sugar and water in<br />

a small saucepan. Bring liquid to a boil, stirring to<br />

dissolve the sugar.<br />

Reduce the heat and lightly simmer the liquid for 15<br />

minutes, stirring occasionally. Add flavoring to the liquid.<br />

You can use rose water or orange blossom water, which<br />

are the most traditional, or you can get creative with<br />

adding flavorings to taste like vanilla, orange, or<br />

coconut! Continue to simmer for about 5 minutes more<br />

till liquid thickens and coats the back of a spoon.<br />

Remove from heat and allow to cool slightly.<br />

Pour warm syrup over freshly fried levivot. Serve.<br />

Enjoy!

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