Happy Hanukkah! In celebration of the first night of Hanukkah (last night), I posted up my mom’s latke recipe. In true Bubbe (Yiddish word for Grandma) form, there’s not a single real measurement in it – it’s all “a pinch” or “to taste.” Enjoy the calories!
But before you start cooking, check out today’s news – about some cool new t-shirts, a Pajama Party, and a holiday meal. Read on.
My high school in Grand Forks had (and has, I think – I graduated 2,000 years ago) a fairly robust program to integrate special education students in with the rest of the schoolmates. I’m so glad to see this program exists in other forms all over the state, including Valley City, where they made “Inclusion is Cool” t-shirts to show their pride. (Valley City Times-Record)
Not all kids can go to the mall and see Santa, and so Pediatric Partners has created a Pajama Party for those special children. (KVRR)
The community of Minot is helping 300 families have a happy (and full) holidays. (KFYR TV)
BUBBE’S LATKES (Potato pancakes)
This is what my mother makes for six people – usually alongside brisket.
- 6 brown potatoes (Idaho works best)
- 2 large or 1 jumbo egg
- Salt and pepper to taste
- A few tablespoons of unbleached white flour
- A teaspoon or less of baking powder
- Enough high-quality vegetable oil to fry the latkes
- Grate or shred the potatoes. Grated potatoes produce more of a “potato cake” texture; shredded potatoes create more of a “hash brown” texture. Skins on or skins off is fine; choose what your family prefers.
- Beat the eggs and stir them in.
- Salt and pepper to taste. But, you know, don’t taste it because it’s raw potatoes and eggs.
- Add in enough flour to keep the potatoes from getting watery. Start with a couple of tablespoons. Drain the water from the potatoes before adding more. Grated potatoes will produce more water.
- If you grated the potatoes, you can add in a teaspoon or so of baking powder with the flour to help the latkes rise a bit.
- Heat a pan of oil on the stove until it jumps when you flick water on it. Deep fry in oil until crispy on both sides.
- Serve with applesauce or sour cream (or both!).
Photo via Epicurious