A LATKE RADIANCE

CHRONICLE: LAS VEGAS, NEVADA, DECEMBER 2023

Greetings from Lonely Kitchen Chronicles! Thanks for stopping by and taking a few minutes to let yourself land here. This week’s post is a bit short, but maybe that’s an OK thing in the middle of another busy holiday season. Last weekend I was out of town, celebrating Hanukkah with family. It was a big reminder that we are richer for the people in our lives who reflect our light back into the world. The world needs us all to shed our light at the holidays, and maybe more importantly, on our every days.

---

I used to live in Las Vegas. My son and daughter in-law live there still.

Las Vegas is a lot of things and sometimes Las Vegas is, well, it’s just A LOT. It’s a 24-hour party town, a tourist mecca, a gambler’s playground, a place where you might see an Elvis impersonator grocery shopping alongside you.

But Las Vegas has a quieter side. A side “B” if you will. Las Vegas is a jumping off point for several national parks (Zion, Bryce, Grand Canyon, Death Valley, Great Basin) all within a four-hour drive. It’s also a rock-climbing destination and offers opportunities for kayaking, hiking, fishing, off roading along the desert floor, even skiing in winter at Mt Charleston, 11,000 feet above sea level, an hour away.  

I traveled to Las Vegas last weekend because my son and daughter in-law invited me to their annual Hanukkah party. How could I refuse?

Living in Las Vegas or visiting family who live there is completely different from being a tourist in Las Vegas and staying on the Strip. When I lived there, I limited my time on the Strip to seeing a specific concert or show or dining at an up-and-coming restaurant. Most people who vacation in Las Vegas never see anything but the Strip.

This visit was no different. Just like when I lived there, I never set foot on the Strip. I am not tempted by its casinos or bright lights.

This visit, the brightest light, the only light I wanted to see, came from the glow of the menorah, second only to the inner glow, the radiance of being with family.

Hanukkah celebrates the miracle of oil. Hanukkah is one of the happiest holidays I know of. Centuries ago, after the Temple of Jerusalem was re-dedicated, a small container of olive oil was used to light the Temple menorah. Instead of lasting the expected single day, the oil lasted for eight days. That’s why Hanukkah is celebrated for eight days. It’s also why Hanukkah foods, like latkes or small jelly doughnuts, are cooked in oil, symbolizing the miracle of Hanukkah.

Latkes, otherwise known as potato pancakes, are essentially hash browns with the addition of chopped onions. A beaten egg and a sprinkle of matzoh meal help hold the potatoes together. They’re usually eaten with a dollop of sour cream or applesauce…or both! If you want to be fancy about it, potato latkes make a great base for topping with a bit of smoked salmon and chopped chives.

Don’t limit latkes to just Hanukkah. They’re too yummy!! Bite-size latkes, dressed up with a touch of sour cream and caviar, make for a perfect New Year’s Eve nibble.

Latkes are easy to make. However, it’s imperative to squeeze all the excess water from the potatoes after grating. Otherwise, the grated potatoes won’t crisp in the oil. The goal is to get a crispy exterior to balance the creamy interior of the potatoes. You might want to do what my son and daughter in-law do. They use a dedicated dish towel from the Blue Ox Tavern in Las Vegas, otherwise known as “the squeezing towel”. Over time, the towel has become discolored with mottled gray residue from the oxidized potato starch. But like most holiday traditions, they just can’t imagine using any other towel or doing it any other way.

Here’s the recipe:

LATKES

MAKES 12 4 INCH LATKES

INGREDIENTS:

1 ½ pounds russet potatoes, grated (use food processor OR box grater)

½ medium onion

1 large egg

2 tablespoons matzoh meal or unseasoned dry breadcrumbs

1 teaspoon Kosher salt

¼ teaspoon black pepper

1 cup canola oil for frying

1.   Heat the oven to 250. Line a baking sheet with paper towels. Place a cooling rack on top of paper towels.

2.   Peel the potatoes. Cut to fit a food processor. Cut the onion to fit the food processor feeding tube as well.

3.   Grate the potatoes and onion using the shredding disc.

4.   As the potatoes come out of the food processor, place them in a thin dishtowel and squeeze out the excess water.

5.   Place drained, shredded potatoes in a mixing bowl. Add the egg, matzoh meal or breadcrumbs, salt, and pepper. Mix with a wooden spoon.

6.   Set aside for about 10 minutes.

7.   Heat the oil in a skillet over medium-high heat. The oil should be about ¼ inch deep. Fry a small “tester” latke. If it sizzles when it hits the pan, the oil is hot enough.

8.   Form latkes using a ¼ cup measuring cup. Flatten them out gently with your hands and carefully place in the oil. Don’t crowd the pan. Just cook a few at a time.

9.   Fry the latkes until golden brown on each side, about 4-5 minutes per side.

10.    Remove the cooked latkes to the wire rack and place in the oven      to keep warm as you continue to cook the remaining potatoes.

11.    Serve the latkes with sour cream and applesauce as an accompaniment on the side.