Since Hanukkah commemorates the miraculous oil that kept sacred flame of the Temple alight, it is custom to prepare fried foods. According to Giuliana Vitali Norsa, these potato-walnut frittelle, or latkes, are of oriental origin.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- 3 fairly large potatoes, steamed until a skewer penetrates easily, and peeled
- 3/4 cup chopped walnut meats
- 3 eggs, lightly beaten
- Oil for frying (see note)
- Salt and pepper to taste
Preparation:
Put the potatoes through a potato ricer, and mix into them the walnuts and the eggs. Season the mixture with salt and pepper to taste.
Set your oil to heating, and in the meantime shape the mixture into flattened patties. Fry the patties in the hot oil, turning them so both sides brown, drain them well, and serve them hot.
A note: Ms. Vitali Norsi calls for a mixture of rendered lamb's fat and olive oil. Which you can of course use, though if you do the recipe will no longer be parve, but rather a meat recipe. To be frank, I would use just olive oil, or another vegetable oil of choice.
Set your oil to heating, and in the meantime shape the mixture into flattened patties. Fry the patties in the hot oil, turning them so both sides brown, drain them well, and serve them hot.
A note: Ms. Vitali Norsi calls for a mixture of rendered lamb's fat and olive oil. Which you can of course use, though if you do the recipe will no longer be parve, but rather a meat recipe. To be frank, I would use just olive oil, or another vegetable oil of choice.
