photo via Gluten Free Mountain Man
Latkes, fried potato pancakes, are one of the most traditional foods served during the eight day Jewish festival of Hanukkah. Pancakes serve as a reminder of the food that was hastily prepared before the Maccabees went into battle. The oil that the latkes are fried in represents the miraculous oil that remained lit in the Second Temple for eight days. Rabbi Jonathan Waxman, of Temple Beth Sholom in Smithtown, shares his recipe for this time-honored Hanukkah staple, substituting beets for potatoes and adding some spice with cumin and coriander.
Recipe by Rabbi Jonathan Waxman
Yields about 20 small pancakes
½ large sweet onion
2 eggs, beaten
1/3 scant cup of flour
½ tsp cumin
½ tsp coriander
¼ tsp salt
4-5 twists of pepper mill
Cover the beets in foil and roast in 425 degree oven for 1 hour and 15 minutes—a fork should easily sink in. Let cool, wrapped in the foil.
Remove the peel, and cut into pieces.
Using grating blade of food processor, process the beets and the onion.
In large bowl combine the grated beets and onion with the eggs, flour, cumin, coriander, salt and pepper. Mix well.
Use tablespoon and fry in medium heat oil. About 2 minutes on first side; a little less on second. The sugars will caramelize.
Makes about 20 small pancakes.