The fried delights of Hanukkah
December 12th, 2012
01:00 PM ET
Share this on:

It is no accident that Hanukkah comes in the darkest time of year. The winter holidays are about light, about miracles, and about waking up to light when it is least visible to the naked eye. Food-wise, we jolt our senses alive through texture, taste and flavor with fried foods that couple warmth, crispness, and the smoothness of oil in order to reinvigorate and fine-tune us just as the sun begins to seemingly disappear altogether.

For some, Hanukkah is "the potato pancake holiday" – a holiday that takes the mundane potato and gives it a massive makeover. It is shredded and tossed and recombined, squeezed and remolded into new form and then fried up lightly so that its texture shifts, its flavor alters. The latke (pancake) itself becomes the miracle of light, of oil, and of transformation.

Hanukkah has always been this "potato pancake holiday" in my house. No matter what I serve, my family likes simple crispy potato latkes best. Yet in this vastly changing landscape of food, I have tried all different kinds: zucchini, beet, sweet potato, celery root, and apple-horseradish. The favorite is still simple potato. Today we have tiny latkes served with goat's cheese, tomatoes, herbs, or topped with smoked salmon and dill at latke and vodka parties. Topped with salmon, they make great appetizers.

Read - Doughnuts and potato pancakes: The simple pleasures of Hanukkah

Posted by:
Filed under: Hanukkah • Holidays


Post a comment


 

CNN welcomes a lively and courteous discussion as long as you follow the Rules of Conduct set forth in our Terms of Service. Comments are not pre-screened before they post. You agree that anything you post may be used, along with your name and profile picture, in accordance with our Privacy Policy and the license you have granted pursuant to our Terms of Service.

Pinterest
 
| Part of
Follow

Get every new post delivered to your Inbox.

Join 6,402 other followers