Around this time of the year most college students are extremely stressed with studying for finals and writing final papers. Though college students are already infamously labeled for their poor nutrition consisting of fatty food and alcohol (both to excess), Chanukah gives Jews an excuse to embrace gluttony—like we need one?! I know, HAHA—with oily, fatty foods. The period from Thanksgiving to Christmas is usually the worst in a dieter’s world, as they are surrounded by irresistible delicacies more so than at any other time of the year. Even if you had an extra serving or two at Thanksgiving, cut yourself some slack as you study for finals and take part in celebrating Chanukah by eating foods to remember the miracle behind this holiday.
Whether it be in the form of doughnuts, latkes, or deep-fried Oreos, it’s easy to give yourself a treat while also recognizing Chanukah this upcoming week.
Since I love cooking fresh meals that I am be proud of, I cringed last year when my mom told me she just heated up frozen latkes, YUCK! So here’s a simple recipe for latkes that even a college person with a tight budget or minimum appliances can manage.
Ingredients:
About 4 medium potatoes or 3 large ones (any variation, although white are commonly used)
1 large onion
2 eggs
2 tablespoons matzo meal (flour works too)
teaspoon salt
¼ teaspoon black pepper
½ cup (or so) olive oil
Directions:
Peel/ cut potatoes into tiny pieces, as if they were grated in a food processor (which most of you do not have). Pour some water over the pieces, and then drain it after a minute or so. After chopping the onion, combine it to the potato mix. Spread the mix evenly onto paper towels, then blot it with more towels to take out the liquid (prevents browning). Put the mixture back into the bowl along with the eggs, salt and pepper. Then put a drizzle of oil into the skillet over medium heat. Finally, spoon clumps of the latke mix into the oil. Be sure to only do 3 or 4 per batch. After five minutes or so (or until the undersides are browned) flip the latkes like you would for pancakes. Then transfer the sizzling latkes to paper towels to eliminate some of the excess oil. Repeat until the “batter†is gone.
* Adjust the frying time depending on how crispy you like them!
* Latkes are best enjoyed with applesauce or sour cream.
* This recipe was adapted from epicurious.com.
And for those of you, who don’t have a stovetop to proudly make a latke, maybe just stop by your local bakery (dare I say it) to indulge in an oily treat.
