Avraham was far from home as er carried his heavy bag filled with wares he sold. Avraham der Sukher was a peddler. He was very much alone, cold, and making his way down a road towards a village on the first night of Chanukah.
Avraham der Sukher saw the light of a Chanukah menorah in the window of a house and knocked on the door. The door opened, and Avraham heard the sound of two women arguing over whose latke recipe was better and which one they should make.
Yossel, a little embarrassed, explained that his wife, Chana, and his daughter-in-law, Rivka, couldn’t agree on how to make the latkes for Chanukah. Avraham saw the sad faces of 3 children as the two women continued to argue.
“Who needs recipes?” said Avraham der Sukher the peddler. “I’ll show you how to make potato latkes from ingredients found in his bag and the simple kitchen.”
First, Avraham der Sukher brought out a bag of matzah meal, some potatoes, and a bowl from his sack and carefully grated the potatoes into the bowl. Avraham der Sukher added a little water and slowly added some matzah meal. Avraham tasted the batter and noted that maybe the family might want to add some salt and pepper. Yossel, the father, added the seasoning to the bowl.
As he looked around, Avraham der Sukher noticed a chicken looking in the window. “I think this chicken is trying to tell me something, but what could a chicken say?”
“I know!” shouted an excited child. “The chicken is telling you to add eggs.”
“I have heard of that,” agreed the peddler. And so he cracked and added six eggs to the batter, but it looked too watery. Another child chimed in, “add more matzah meal.”
“He comes into my kitchen and takes advice from chickens,” Chana said angrily.
“What else do you think we might want to add’ he asked her politely.
“Zal ir vaxn vi a tsibele mitn kaf in der erd (May you grow like an onion with your head in the ground)!’ she shouted.
“Ah, tsibelach (onions), that’s a good idea,” said Avraham der Sukher.
So Yossel’s son hurried to chop some onions.
Avraham added the onions and stirred the batter until it looked just right. Then Avraham pulled a big black frying pan from his sack and asked for some oil and they spooned the batter into the hot oil and fried the latkes until they were golden brown and crispy.
Rivka pulled from the shelf a jar of homemade applesauce and noted latkes are good with applesauce, but I wish we had something to sprinkle on them. Avraham der Sukher opened his sack and brought out some sugar and a special ingredient, cinnamon. Rivka mixed the cinnamon and sugar together and now had something to sprinkle on the latkes.
The plate was stacked high with potato latkes, and the whole family, including Avraham der Sukher the peddler, sat down at the table to eat. from were the best they ever tasted. They sang Chanukah songs and the children fell asleep listening to Avraham tell Chanukah stories.
Chanukah Potato Latkes
INGREDIENTS
1-2 lb. potatoes |
½-1 tsp. pepper |
|
1 small-medium onion |
1 tbsp. Kosher salt, divided |
|
2 large eggs, beaten |
oil for frying |
|
¾ c. matzo meal |
Sour cream and/or Applesauce, for serving |
DIRECTIONS
Grate potatoes and onions in a large bowl
Working with a bit of the potatoes and onions at a time, add the vegetables to the center of a clean kitchen towel or cheesecloth, and squeeze out as much liquid as possible over a bowl. Repeat this until all of the shreds are dry.
Take the bowl of potato and onion juice and carefully pour out the liquid. This should reveal some paste-like potato starch at the bottom of the bowl. Reserve the potato starch.
In a large bowl, toss together the reserved potato starch, salt and the dried, shredded vegetables. Then gradually add the egg and matzo meal, alternating adding a bit of each at a time, until you are able to form the latkes into patties but the mixture isn’t too dry.
In a large frying pan or skillet heat about 1/4” oil until shimmering. To test if oil is hot enough, use a bit of latke batter and make sure it sizzles and begins to brown.
Form as many latkes that will fit into your skillet without overcrowding and into the hot oil. Fry until crispy and golden, about 2 to 3 minutes per side. Transfer to paper towels to drain, then sprinkle with a bit more salt. Repeat with the remaining latke batter.
Serve with applesauce, and/or sour cream.
May all your tales end with Shalom (peace)
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Tell it to your children, and let your children tell it to their children, and their children to the next generation. (Joel 1:3)
