Chanukah Recipes

N O R A ' S K I T C H E N
C h a n u k a h
A modern take on traditional
Chanukah recipes

P O T A T O L A T K E S
No Jewish celebration is complete without Potato Latkes. These crispy, golden
morsels of potato yumminess are a welcome addition to any meal, whether its
Shabbat, Rosh Hashanah or Chanukah!
1.5kgs Potatoes (use Russets as they contain a high
Need You What
starch content.)
1 large onion
¾ cup matzo meal or bread crumbs
1 tbsp of potato starch
1 ¼ tsp salt (use more if desired)
½ pepper
Avocado, peanut or grapeseed oil for frying (about 1 ½
cups)
¼ cup of schmaltz
Peel potatoes and shred using a hand grater or food
Directions
processor shredding attachment with large holes (large
shreds)
Place grated potato immediately into cold water (preferably
in a large glass bowl, it helps prevent the potatoes from
turning brown.)
Grate the onion and then drain the potatoes into a colander.
Using a clean tea towel or cheesecloth, place the potato and
onion in the center and squeeze all the excess liquid out.

Meanwhile, heat the oil in a pan.
While oil is heating, use the fork to stir the matzo meal,
beaten eggs, potato starch, salt and pepper into the
potato and onion shreds. Add salt and pepper to taste; I
add about 1 1/4 tsp salt and 1/2 tsp pepper. Using a fork,
ensure that all the ingredients are mixed through.
Scoop up 3 tbsp of the potato mixture and shape into a
tightly compacted disk.
Place the disk carefully into the hot oil. Latkes can break
apart at this point, they’re very delicate. If you can get
them into the hot oil in one piece, chances are they will
stick together – frying them is like the “glue” that holds
them together. It takes a gentle touch, and it may take
you some practice to get the “feel” for it.
The oil should sizzle, but not pop when the latke hits it; if
the oil jumps wildly or smokes, it is too hot. If it only
bubbles weakly, the oil is not hot enough. Use the first
latke to test the oil temperature, and don’t fry a whole
batch until the temperature is right. Add more potato
starch if the test latke falls apart.
Remember to place the latkes on a cooling rack, with
kitchen towel underneath to catch the oil. Do not put
them directly on the towel unless you want soggy latkes!
Latkes are best served straight away. If you need to make
them ahead, fry them 2 hours or less before serving.

To Reheat Latkes: Place them on an un-greased, unlined
cookie sheet. To reheat from room temperature, place in
a 375 degree oven for about 10 minutes. You can also
freeze them if you're not serving them right away. To
reheat from frozen, place in a 375 degree oven for about
10-15mins.
Serve with sour cream and applesauce or caviar if you
are feeling decedent!

You Need
What
the levivot for
You Need
What
the syrup for
L E V I V O T W I T H
S W E E T S Y R U P
1 1/2 cups flour
1 tsp baking powder
Pinch salt
1 large egg
1 cup milk
1 large bottle of grapeseed or peanut oil for frying
1 cup sugar
3/4 cup water
1 tbsp rosewater or orange blossom water

In a mixing bowl, use a fork to mix together the flour,
baking powder, and salt. In a separate bowl, beat the egg.
Directions
Whisk the milk into the egg until well combined. Add the
egg and milk mixture to the flour mixture and stir with a
fork till a batter forms.
Warm oil over medium heat till hot enough for frying.
Use a metal soup spoon to scoop up each portion of
batter. Drop batter by heaping tablespoonfuls into the hot
oil. The oil should sizzle but not splatter-- if the oil pops
or splatters, let it cool slightly before proceeding. Test
one levivot first to see if you've got the oil temperature
right.
Between each scoop of batter, dip your metal spoon into
a dish of water. This will help keep the batter from
sticking to the spoon.
Make 4-5 levivot at a time. Keep a metal slotted spoon
handy to turn the levivot as they become golden.
Fry the levivot till golden brown on both sides, turning
once during cooking. If the oil is at the right temperature,
it should take about 2-3 minutes for the levivot to brown
completely and cook all the way through.
Drain onto a tray with kitchen paper underneath to catch
the oil.

To make the Levivot syrup, combine sugar and water in
a small saucepan. Bring liquid to a boil, stirring to
dissolve the sugar.
Reduce the heat and lightly simmer the liquid for 15
minutes, stirring occasionally. Add flavoring to the liquid.
You can use rose water or orange blossom water, which
are the most traditional, or you can get creative with
adding flavorings to taste like vanilla, orange, or
coconut! Continue to simmer for about 5 minutes more
till liquid thickens and coats the back of a spoon.
Remove from heat and allow to cool slightly.
Pour warm syrup over freshly fried levivot. Serve.
Enjoy!