Happy Hannukah

May your Latkes be crispy!

[Robin Garr]

May your Latkes be crispy!

Mmmm, latkes! Yummy!

Happy Hannukah to you, Heather

Thankfully, I have always been lucky enough to be served only crispy latkes. Never before had I even thought of limp, soggy latkes and I hope to never again.

Thanks Gayle, there is nothing like the smell of onions, potatoes, and grease.

Some years, like you make meatballs, I make latkes. i.e. cauliflower, sweet potato,and zucchini! The whole house reeks for weeks! (hey that might be a good fund raising title) "Reeks for Weeks", a foodie fundraiser! or a latke challenge! Something to think about!

I made parsnip, celery root latkes just the other night. Oh mu they were good.

ooh, need to try those! Love it!

Will you be making latkes at the Meridian?

mmmm, it's a possibility!

Heather,
Do you make sufganiyot? I make it every year. I'm not much of a fryer- hannukah ends up being about 75% of my quota for the year- but they and the latkes are well worth it.
Deb

I made parsnip, celery root latkes just the other night. Oh mu they were good.

Ooooh, Gary, those sound great! Can you post the recipe?
Miss you-
Deb

Oh my, Gary, the very thought of your parsnip, celery root latkes has me salivating.

There once was a thriving Sephardic Jewish community in Salonika. Their take on latkes was uniquely Mediterranean and very different than their northern European Ashkenazic cousins. Here's one of their recipes I make year after year. I love it.
Greek herbed spinach latkes with feta yogurt sauce

Happy Chanukkah to all.

Deb,
Used to make the Soofganiyot (jelly donuts), but there is nobody left around here that will eat them.

I wish I could find jelly donut holes! anyone know who makes some, or sells them?

Deb,
Used to make the Soofganiyot (jelly donuts), but there is nobody left around here that will eat them.

I wish I could find jelly donut holes! anyone know who makes some, or sells them?

I have some friends who make them for New Years. They have their own utensil (don't know the name) to fill them! They are yummy!

To tell the truth- I just sort of winged the recipe but I based it on a sweet potato latke recipe I used for years when I had my catering business.
I used:
I small- med celery root
3 largeish parsnips
3 large russet potatoes
I med-large onion
3 large eggs, beaten
3/4c. Flour (I used to use potato stach, but gave up trying to find it)

Either grate or chop the onion in the food processor and put in large bowl. I like a little texture here.
Peel the celery root and parsnips then grate in the food processor. Put in same bowl.
Peel the potaoes and put in cold water until ready to grate. Dry them and grate at once, then squeeze them very dry in a kitchen towel and put into bowl with other veggies. Mix well.
Mix in the eggs and quickly mix in the flour.
Fry at once in about 1/3 inch of veg oil. Keep finished latkes on a paper towel lined cookie sheet in a very low oven until they are all cooked.
I served this last bunch with some lingonberry preserves, but cranberry relish or sour cream is just as good.
Betcha can't eat just one.