Wednesday, December 1, 2010

Happy Hanukkah

* Hanukkah 2012 begins Saturday December 8 and ends Sunday December 16.

Tonight begins the celebration of Hanukkah, also known as Festival of Lights, an 8 day Jewish Holiday commemorating the rededication of the Holy Temple in Jerusalem at the time of the Maccabean Revolt on the 2nd century BCE.

There are many festive traditions associated with Hanukkah, in addition to daily prayers and blessings. There is also the lighting of a candle each night for 8 nights on the menorah to commemorate the miracle burning of the oil in the Temple menorah which should have lasted for only 1 day, but instead burned for 8.

Blue and white are the traditional colors of Hanukkah along with silver and gold.  There are also traditional games, music and a luscious variety of wonderful food and treats.

Probably one of my favorite foods associated with Hanukkah are potato latkes (crisp potato pancakes) served with sour cream.
A few years ago in the magazine Everyday Food (December 2006), they ran an updated version of this traditional recipe using sweet potatoes.  I love it and thought I'd share it with you below.

To all of you who are celebrating Hanukkah, The Mind Body Spirit Odyssey hopes you have a wonderful Holiday Celebration!

                                              Sweet Potato Pancakes

1 pound sweet potatoes peeled
3 scallions, finely chopped
2 large eggs lightly beaten 
1/2 cup flour
salt and pepper
3/4 c vegetable oil
sour cream for serving (optional)

Grate sweet potatoes on the large holes of the grater.  Transfer to large bowl and stir in scallions, eggs and flour.  Add 1 tsp coarse salt and 1/2 tsp pepper.

Using a packed 1/4 cup measure of potato mixture per pancake, shape into 12 mounds.  With hands form each into a firm ball and transfer to a baking sheet.  With palm flatten balls into 3/4 inch thick cakes.

In a large skillet heat oil over medium heat until hot.  Using metal spatula with a thin blade, carefully transfer 6 cakes to skillet, flatten to about 1/2 inch thick.  Cook until golden brown 4 or 5 minutes per side.  Transfer pancakes to paper towel lined plate and sprinkle with course salt.  Repeat process.
Serve immediately with sour cream if desired.

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1 comment:

  1. I'm no cook, but maybe DH will make this for me. Or I can always ask mom... Hope you found good gifts near the fireplace, or at least, that's where we used to put them {:-D



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