Let’s face it, this Jew has Christmas Envy.
I’ll admit it, I have always wanted to decorate a Christmas tree and unwrap presents on Christmas morning. And I mean, who doesn’t want to stand under the misletoe kissing Dave from accounting because you drank too much spiked eggnog at your office Christmas party? Confession: I have never even had eggnog!
But alas, I am Jewish and therefore can only soak in the awesome commercialism of Christmas that surrounds me every year.
On the other hand, I can make kick ass Hanukkah recipes to enjoy as my family lights the Hanukkah candles and enjoys 8 days of presents. (Boo Ya, we’ve got something on you Christmas!)
Latkes are probably my favorite food during Hanukkah. They are so easy to make and so versatile. You can add just about any vegetable or spices into the mix and they will turn out delicious!
|Sweet Potato Latkes||
- 1- Sweet Potato, peeled and shredded
- 1- Yukon Gold Potato, peeled and shredded
- 1/2 – Onion, shredded
- 1/4 cup of dill, chopped
- 2- Large Eggs, lightly beaten
- 4 -Tbsp Flour
- 2- TBSP Baking Powder
- 2- TBSP Bread Crumbs
- 1- TBSP Paprika
- 1- TBSP Garlic Powder
- 1- TBSP Salt
- Vegetable Oil for frying
- Grate the onion and potatoes in a box grater in a large bowl. Mix with your hands to incorporate. Place the potato mixture in a dish towel or cheese cloth and drain excess fluids.
- Add the dill, flour, bread crumbs, baking powder, salt, paprika and garlic powder. Stir in the eggs.
- Heat oil in a large heavy skillet (to roughly 375 degrees F), form potato mixture into pancake size cakes and fry in the hot oil. Flip cakes over after 2-3 minutes once the bottoms are browned, and brown on other side.
- Drain excess oil in paper towels, serve with a dollop of sour cream and chopped green onions.
Photo courtesy of Maya Assis