The point (or excuse) of filling the house with the smell of frying is the miracle of OIL. It was only enough for one day but lasted for eight when the Maccabees liberated the defiled temple and the eternal light at its center was re-lit with special sacred oil.
It’s about OIL. It’s
a downright greasy-fatty-oily festival.
So while latkes
are potatoes fried in oil, and Israelis gobble sweet dough fried in oil (sort
of strawberry jam filled yeast donuts), lets focus on the oil here.
This means the
classic latkes can be made with any vegetable, so long as you fry them in oil.
So I take the
classic potato latkes recipe and...
INGREDIENTS
·
1 1/2 pounds baking potatoes (3 to 4
potatoes)
·
1/2 medium yellow onion, peeled and
quartered
·
1 large egg
·
2 tablespoons matzo meal or unseasoned
dry breadcrumbs
·
1 teaspoon kosher salt
·
1/8 teaspoon freshly ground black
pepper
·
1 cup oil
·
Applesauce and sour cream, for serving
Instead of the potatoes, you can grate zucchini, carrots, parsnip,
yams, or chopped asparagus, broccoli, cauliflower, or the king of all oil
gobblers, the thirsty eggplant.
{You’ll have to adjust the amount of binder, i.e. breadcrumbs, to
the moisture of the vegetable you use, likely increasing it a bit}
Happy oleaginous eating
to us!
