Happy Hanukkah

HAPPY HANUKKAH!


Two of our morning parents, Julie and Ricki, shared their Hannukah traditions in all-star fashion!  Seriously! These are the most delicious latkes I have ever tried and Julie generously shared her recipe with all of us!  And Ricki brought a wonderful classroom presentation of her Hannukah traditions and a great Menorah craft.

Potato Latkes


6 medium russet potatoes, scrubbed or peeled 


1 medium onion, peeled and finely chopped


1 egg 


2 tablespoons flour or matzoh meal 


1 teaspoon baking powder 


½- 1 teaspoon salt 


1/4 teaspoon black or white pepper 
oil for frying 


1. Grate potatoes and place in a large bowl.  (You can use a food processor to chop potatoes.)


2. Squeeze most of the water from the grated mixture into the same bowl and place squeezed potato into 
another bowl. Reserve 2 to 3 tablespoons of the starchy water from the bottom of the first bowl and add 
back into the potato-onion mixture in the second bowl.  (I don’t always do this part.)


3.  Finely chop or process onion.  Some people like a lot of onion.  (I use about 1 teaspoon of the 
chopped onion, especially with kids.)


4. To the mixture add egg, flour, baking powder, salt and pepper. Mix well. 


5. Place a large skillet over medium high heat. Pour in oil to reach 1/4 inch. Test by dropping a small 
amount of the mixture into the oil. When it sizzles the oil is hot enough. Gently place a mound of the 
mixture by tablespoons or 1/4 cup measures into the hot oil. Flatten gently with a spatula or spoon. Cook
 3 to 5 minutes depending on size, until golden and gently flip to brown the other side for another 3 to 5 
minutes. 


6. Remove crispy potato latkes to drain on paper towels set over sheets of newspaper. Serve 
immediately. Most like to eat latkes with sour cream or applesauce. 


**You may keep latkes warm in a 250 degree oven for a half an hour or freeze for later use. To freeze, 
place cooked latkes in one layer on a baking pan in the freezer. When solid, remove to a plastic freezer 
bag and seal well. They will keep for up to 6 weeks. When ready to serve, place frozen potato pancakes 
on a baking pan and pop into a preheated 400 degree oven for 10 minutes. 
makes about 20 latkes ~ can make ahead ~ can freeze 
preparation time: 10 minutes ~ cooking time: 20 minutes using two pans


Apple Sauce
 

8 apples (4 granny smith/4 honey crisp or your favorite)


2 cups water


3/4 cup sugar


2-3 cinnamon sticks
 


Peel apples and slice into large chunks.  Put in large soup pot with all the ingredients.  Cook for approx. 
1/2 hour on a low bubble.  Mash apples as you go but leave it a little chunky.  Pull out cinnamon sticks 
before serving.
 
For a bigger crowd, I use 12 apples, 3 cups water and 1 c sugar