From 9:30-8:003FuII Menu
•Chicken pot pie
20 ;1* o ff
Dec 24th- Jan 1st 2012
(Not valid Christmas Day)
Two latkes and a funnel cake.
Carry out or Dine in
Not valid with any other offer
Beverages not included
MI NM MI MI MIN
Now Serving Lox and
Bubby's Potato Latkes!
• Southfield — Northwestern Hwy At Inkster 248-358-1700
• Bloomfield Hills — Woodward At Long Lake 248-647-3400
• Taylor — Eureka Rd At Southland Mall 734-287-8600
you do the
Very basic: pure potato flavor with a
hint of onion. Omit the onions for the
2 lbs. peeled Russet or Idaho
potatoes (this is the after-peeled
1 cup finely chopped onion
2 Tbsp. flour
1 tsp. kosher salt (or to taste)
1/2 tsp. ground black pepper (or to
vegetable oil for frying
• Banquet rooms
• Party trays
• Gift cards
37646 West 12 Mile • Farmington Hills
(in Halsted Village) •
December 15 0 2011
hanukah is in the air, and you
sauce (a departure from applesauce
can almost smell the lathes
though you can leave out the ginger
frying in oil. We're about to
and substitute apples if desired) and
celebrate the traditions
sinful funnel cakes add to
associated with the miracle
of the oil — from the light
What else to serve?
of the menorah candles
Perhaps a tuna salad or
to lathes and other fried
grilled chicken — or even
foods — commemorat-
something with cheese.
ing the rededication of
The evening of Tuesday,
an ancient Jewish temple
Dec. 20, marks the first day
reclaimed after three years
of the festival of Chanukah.
of fierce battle and against
Every time you fry lathes
... or funnel cakes ... or
For 2011's Chanukah
of your favorite foods,
menu, we offer lathes
children will store
(what else?) — two types.
Homemade ginger pear
Using a hand grater or a food pro-
cessor fitted with a shredding disk,
grate the peeled potatoes (extra-
long shreds from the processor disk
may be chopped or pulsed in the
Transfer potatoes to a large col-
ander, and allow them to become
dark. Rinse the potatoes well, mov-
ing them around with your hands
until they are white again. Use your
hands to press as much liquid from
the potatoes as possible (the drier
the better). Transfer the potatoes to
a bowl, and stir in the flour, onions,
eggs, salt and pepper.
Make a test lathe: Heat Vs inch of
oil in a large nonstick skillet over
high heat until hot but not smoking.
Working in batches, spoon 2 Tbsp. of
the mixture into the hot oil, spread-
ing the mixture into a round with
a fork or the tip of a spoon. Reduce
heat to medium, and cook until bot-
toms are golden (about 5 minutes).
Turn lathe over, and cook until gold-
en on the other side.
Transfer to a baking sheet lined
with several layers of paper towel
to drain. Taste the latke for season-
ing. Adjust salt and pepper to taste,
and fry the remaining batter. Serve
immediately, or keep lathes warm
on the paper towel-lined baking
sheet in a 250-degree oven.
Note: If the lathe batter is too
watery (the egg mixture will spread
beyond the potato mixture), you
may need to add a little more flour,
matzah meal or breadcrumbs to the
batter to soak up the extra moisture.
Makes 24-30 latkes.