Why latkes hanukkah

Over a thousand years later, this miracle is still being celebrated by Jews across the world. Making latkes is one way in which the Hanukkah is celebrated. As a result of this, the tradition of making latkes is maintained in my family, and is typically a task that falls into the hands of my grandma. The recipe is simple; first potatoes are grated and mixed with egg or some other binding ingredient, onions might be included in the mixture if desired.

Crispy, fried, slightly oniony potato pancakes with decadent that's a euphemism for fattening toppings. Why latkes? The simple answer is that they're meant to remind Jews of the miracle of the oil associated with Hanukkah. But this story is anything but simple. In BCE, a devout Jew who called himself Judah Maccabee and his followers overthrew the Syrian Greek king who was trying to impose Greek customs and religion on the people of Israel.

Hanukkah means "dedication. But miraculously it lasted eight days. Centuries after the fact, Jews were told to celebrate by eating foods cooked in oil. But again, why latkes? Enter Judith. They are high in starch, which serves as a natural binding agent. The latkes are cooked crisp on the outside and soft inside. We prefer to fry in extra virgin olive oil.

However, some people find that olive oil smokes faster than other oils, such as canola or vegetable oil. We have not had this experience, but you should feel free to use whatever frying oil you are accustomed to.

All rights reserved. In a food processor fitted with the shredding blade, grate the potatoes. You can also grate them by hand, but it is very time-consuming. Transfer the potatoes to a large bowl. Grate the onions and add them to the bowl with the potatoes. Add the salt. Using your hands, thoroughly mix the potatoes, onions, and salt. Set aside. While the oil is heating, form the potato pancakes.

Hold the cup over a separate bowl and press as much liquid as possible out of the potatoes. Tap the contents of the cup into the palm of your hand and shape it into a thick pancake, pressing as much additional liquid from the pancake as possible. Set the latke on a large plate.