Happy Hanukkah !!!!

[Sequoia]

I couldn't find my Minorah yesterday...bummer. I got a new box of candles too. It was rainy and dark (too late already since sundown was an hour ago). Although I'm not Jewish I sure love this holiday of lights and all the food that comes with it like latkes. Yum. Now that it's light outside I'm sure we'll find it now...mixed in with the Christams stockings and sleigh bells.

So what's your favorite Hanukkah dish?

OVEN-CRISPED GOLDEN POTATO LATKES

Start to finish: 45 minutes

Servings: 12

1 1/2 pounds Yukon Gold potatoes, peeled and grated

1 medium sweet onion, grated (3/4 cup)

2 medium shallots, grated (1/4 cup)

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon ground black pepper

1 large egg, lightly beaten

8 teaspoons canola oil


Heat the oven to 450 F. Lightly coat a baking sheet with cooking spray.

Spread the grated potatoes, onions and shallots on a clean dish towel or a large piece of cheesecloth. Roll up the towel and squeeze over the sink to extract as much liquid as possible from the mixture. Transfer the mixture to a large bowl.

Add the flour, salt and pepper, then toss to mix well and coat the vegetables with the dry ingredients. Add the beaten egg and 2 teaspoons of the oil to the potato mixture, then toss well.


In a large nonstick skillet over medium-high heat, heat 2 teaspoons of the oil.

Using a 1/4 cup measure to scoop the potato mixture, make 4 latkes in the skillet. Use a spatula to flatten each mound of potato batter into a 3-inch pancake. Cook until crispy and lightly brown, 2 to 3 minutes per side.

Transfer the latkes to the prepared baking sheet. Repeat using the remaining oil and potato mixture to fry 2 more batches.


When all of the latkes are fried and arranged on the baking sheet, place the sheet in the oven and bake until the latkes are crispy and hot, about 10 minutes.

http://www.ajc.com/eveningedge/content/eveningedge/stories/recipes/jewish-holiday-recipes.html