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    You are in: Home / Cookbooks / Oh Chanukah, Oh Chanukah!
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    Oh Chanukah, Oh Chanukah!

    Oh Chanukah, Oh Chanukah, come light the Menorah, Let's have a party, we'll all dance the hora. Gather round the table, we'll give you a treat. S'vivon to play with, Latkes to eat. And while we are playing, The candles are burning low. One for each night, they shed a sweet light, To remind us of days long ago; One for each night, they shed a sweet light, To remind us of days long ago;
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    This is a great recipe if you're in the mood for some savory kosher fare. In our house, we eat these as a main dish served with broccoli spears. Save a ton of working time by putting the shredding attachment on your food processor to work!

    Recipe #342150

    1 Reviews |  By Manami

    These tiny latkes are conveniently bite-size but do they pack a wallop! Flavored with creamy cauliflower and spicy Aleppo pepper {a Syrian seasoning} they should be served with aioli or simply sprinkled with za'atar. Za'atar is a Middle Eastern spice mix that includes sesame seeds, sumac, dried thyme, and dried marjoram. it's available at specialty foods stores and Middle Eastern markets and from Bon Appetit Magazine, December 2008 edition. Allow mayonnaise to stand for 30 minutes, so flavors can develop. For the Za'atar Spice seasoning - use Mirj's recipe #16621 - can be stored in air tight container for a couple of months. ;)

    Recipe #342416

    I've had many latkes in my life, those made with matzah meal, with flour, all sorts of vegetables, and they're all good but last year I decided to make mine with potato starch and OMG! They were so much better than anything I ever had so try these and remember to stock up on potato starch at Passover time as it has a very long shelf life. I don't give salt measurements as potatoes are never exact so start out by making one latke and add more salt to the next one if needed, just don't skimp on it as the salt and pepper really give it the great taste. If you choose to shred your potatoes instead of grating make sure your flame is on medium low or it won't cook thoroughly. You can also expect a lot of liquid to accumulate. Just be sure to stir everything well before frying each batch and leave the liquid behind.

    Recipe #342568

    Created by Nopa Bar in San Fransisco. You need to shake the cocktail very hard, almost violently, to be sure that the egg white emulsifies.

    Recipe #342694

    Sufganiyot are jelly donuts eaten during Chanukkah when it is customary to eat fried foods. Obviously these cupcakes aren't fried, but the upside is that these are much easier to make than donuts. The recipe comes from the Coconut and Lime blog.

    Recipe #270359

    This is from The Complete Vegetarian Cookbook. These are really good! Eat them hot and the same day they are made. They get soggy if they sit. This is a variation of the traditional Jewish dish. I’m typing it up for ZWT II. Makes 12

    Recipe #171255

    This was served at a posh Hanukkah bash, given by Rachel Klein. A lovely recipe with exciting flavor combinations.

    Recipe #172540

    Submitted for ZWT '06. I made these several years ago for an Israeli dinner and everybody liked them. I hope you enjoy them, too!

    Recipe #175414

    1 Reviews |  By Rita~

    A delicious classic without all the fat. For Diabetes just kicked up a touch.

    Recipe #229921

    Due to a craving (and a convenient epicurious e-recipe e-mail!), I found this recipe, which is seemingly just in time for a Jewish holiday, no? I like apples, and I like latkes, so how could they be bad? :)

    Recipe #252715

    These were really good when we made them for Passover last year. They're a little bit different, because they're baked and made in muffin tins, but the taste is very good, all the same.

    Recipe #252923

    1 Reviews |  By Manami

    Keftes de Espinaca -- this is the closest thing I have found to Croquetas de Espinaca (Spinach Croquettes). A friend brought them over about 6 months ago and have been looking for them ever since. She bought them from a bakery that moved out of town. Even spinach haters can't resist them, especially when they're splashed with a little fresh lemon juice; fresh juice does make a major difference in taste. Onions add a sweet flavor and textural complexity.

    Recipe #249990

    From " Jewish Cooking in America" : this is a light, crispy, creamy tasting latke that is great with sour cream or applesauce.

    Recipe #78914

    From Kosher Cooking - Everyday Recipes, posted for ZWT II '06 These buttery, crusty latkes are eaten out of hand in the streets of the Marais, the old Jewish neighborhood in Paris. Use thawed frozen cauliflower florets if you like, to speed up preparation. If served with meat, oil should be used for frying, and the mashed potatoes should not contain any dairy products.

    Recipe #175717

    Latkes, and not just this kind, are traditionally served during the festive holiday of Chanukkah. This particular recipe was printed in the Montreal Gazette and was attributed to Jewish Holiday Feasts by Louise Fiszer and Jeannette Ferrary.

    Recipe #182174

    1 Reviews |  By Manami

    This is from "Cooking Secrets of the C.I.A." by the Culinary Institute of America. I happen to love potato latkes with different ingrdients, so I present you with these.

    Recipe #187748

    From the Epicurious website. Delicious vegetarian dinner. My kids love it.

    Recipe #196752

    Latkes are potato pancakes fried in oil, symbolizing the miracle of Hanukkah. Enjoy potato latkes with family and friends during this holiday or any time of the year.

    Recipe #199810

    Traditional Potatoe Pancakes with a decidely Southwestern Flair. Easy enourmously, tasty, explosion of flavor. If you like Tex-Mex Southwestern fair....and happen to celbrate Chanuka, than this is for you!!!!

    Recipe #199850

    Simple, easy, pretty! I usually have to add some flour to keep it from sticking to the bowl.

    Recipe #200352

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