18 | DECEMBER 10 • 2020 

Lots o’ Latkes

ARTS&LIFE
DINING IN

T

onight begins the more than 2,000-year-old celebration of 
Chanukah. There are many stories that help make up the 
explanations for the existence of Chanukah and its customs. 
Here are a couple that help explain two of the most popular obser-
vance and food customs of this festival of light.
We recall the miracle of the oil each Chanukah sun-
set when we light the Chanukiah with oil or candles 
and eat so many fried treats like sufganiyot (donuts) 
and latkes. We retell the stories of military miracles 
and the rededication of the first temple when we spin 
dreidels and sing traditional tunes. 
Another Chanukah story relates to the story of the 
heroine Judith. The heroine saved her people from 
Assyrian oppressors during the time of the Maccabees 
by deceiving a general bent on the Jew’s destruction. Supposedly, 
Judith was able to trick the general by feeding him salty cheese, 
which in turn made him thirsty. To alleviate the thirst, Judith served 
the general large amounts of wine. When the general passed out 
drunk, Judith killed him, thwarting destruction. This explains why 
we eat cheese dishes during Chanukah and the Sephardic tradition of 
a special women-only celebration on the seventh night of the holiday.
The following recipes are perfect for tonight or any night during 
Chanukah. 

BAKED MASHED SWEET POTATO LATKES
2-3 large sweet potatoes (2 pounds)
2 large eggs
½ cup minced red or Bermuda onion
2 Tbsp. dried parsley
1 Tbsp. zaatar
Salt and pepper to taste
½ cup (or more) flour, as needed
Olive or vegetable oil to brush on baking sheet (not extra-virgin)

To serve: Plain yogurt and salsa (optional)

Directions
Preheat oven to 400°. Line a rimmed baking sheet with parchment 
and brush the oil on the paper lightly. Alternately spray with non-
stick cooking spray.
Microwave whole potatoes (no need to “poke” with a fork or knife) 
until tender, about 8-10 minutes. Allow to cool for about 30 minutes. 
Use your fingers to peel the potato and transfer to a large bowl. Use a 
fork or whisk to “mash” the potato. Mix or mash-in the eggs, onion, 
parsley and zaatar, and salt and pepper to taste.
Use a ¼-cup scoop or measuring cup to scoop the mixture onto 
the prepared baking sheet (you should have about 12 portions). Use 
wet hands to flatten the mixture on the baking sheet to make 3-inch 
patties. Brush the patties with more oil or spray with nonstick cook-
ing spray. 
Bake the sweet potato cakes for 12 minutes. Turn and bake until 
golden and set, about 12-15 minutes more. Serve immediately, plain 
or with yogurt and salsa. Makes 6 servings.

LATKES! THE CLASSIC VERSION 
2 pounds Idaho or russet potatoes, peeled or not
1 cup chopped yellow onions
2 eggs
3 Tbsp. flour (more if needed)
Kosher salt and pepper to taste
Vegetable oil for frying

Directions
Make latkes: Coarsely grate potatoes by hand (with a box grat-
er) or in the food processor and let them sit until they turn red-
dish-brown, about half an hour. Drain the potatoes in a colander and 
rinse well with cold water until the potatoes are white again. If the 
strands of potato are too long (as sometimes happens with a food 
processor), chop them slightly.
 In a large bowl, combine the potatoes, onions, eggs, flour, salt and 
pepper. Mix and let stand for 10 minutes before frying.

ANNABEL COHEN

Annabel 

Cohen

