Peace. Love. Light. Latkes.
I received a most meaningful card from one of my dearest cherished friends today,
on this first day of Hanukkah in the year 5772.
May you be strengthened by tradition,
Warmed by the Hanukkah lights,
And may your life be touched with miracles.
I hope these days are filled with great light.
Thanks for being a great light in my life.
With love and prayers…
Could one possibly receive a sweeter gift than that?
Thank you FA, and Merry Merry Christmas to you.
Lacy Potato, Parsnip, Red Bell Pepper Latkes Recipe
We eat foods fried in olive oil to commemorate the ancient miracle that occurred in the second century BCE. A jug of olive oil, which held enough oil to last for one day, burned for eight when the Holy Temple in Jerusalem was rededicated.
I make latkes every year. And they are always a little different. The base is potatoes, of course, with a little onion – and this year I added earthy parsnips, fresh parsley, and bright red bell pepper accompanied by a savory sour cream flavored with green olive and horseradish.
- one large russet potato, peeled
- 1 or 2 parsnips depending on size, peeled
- one small shallot
- 1/2 red bell pepper, small dice
- handful of parsley, chopped
Grate potato, parsnip, and shallot in a food processor. Remove the potato mixture from the food processor, one handful at a time. Squeeze out as much moisture as possible by hand. Place each handful in a large bowl. Mix in red bell pepper and parsley. Add enough flour to lightly coat the mixture. Add Kosher salt and fresh ground pepper to taste. Mix well. Lastly add egg whites to bind the mixture.
The unplanned red & green colors in these latkes are especially festive, as we will light the candles for the fifth night of Hanukkah on Christmas Eve. How neat is it when when both calendars coincide? Merry Christmas! Happy Hanukkah!
Heat a large sauté pan over high heat. Add 1/2 olive oil 1/2 canola oil mixture to completely cover the bottom of the pan. When oil is hot, add mounds of the potato mixture. If you like the lacy effect, don’t compact the batter or press down on the latkes. Turn the heat to medium-high. When the bottom of each latke is nicely browned, flip and brown the other side.
Cooking latkes over medium-high heat turns the outside a nice crispy golden brown and gives the interior a chance to cook through. Drain on paper towels. Sprinkle with a bit of salt.
For the jazzy savory topping: mix sour cream (I use non-fat) with chopped green olives, prepared horseradish, chopped parsley, salt and pepper to taste.
Peace. Love. Light.
Extending my very best wishes to you for a wonderful holiday season!