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In Israel, the tradition is to eat "sufganiot" on Chanukah.
They are a jelly filled donut, fried in oil and they are as difficult
to cook as they are to digest. Therefore the cooking powers that
be in authority at the Jewish Magazine have decided to present
for your cooking enjoyment a tried, tested and true recipe for
"latkes", the traditional potato pancake served outside
|5 large potatoes, peeled||1 teaspoon of salt
|1 large onion||¼ teaspoon of pepper
|3 eggs||dash of red pepper|
|1/3 cup of flour||¾ cup of oil (for frying)
|1/2 teaspoon baking soda||1/2 teaspoon baking powder|
Grate the potatoes and onion in a fine grater. (A food processor
may be used, but be careful not to make it into a puree). Strain
out excess water from the potatoes and onion. Add eggs, flour,
salt and pepper. Add baking powder and baking soda. Mix well and let stand for five minutes.
Heat oil in skillet. When oil is hot, lower flame and place 1
large tablespoonful of batter at a time to create each latke,
into the hot oil. Fry on one side until golden brown (for approximately
5 minutes). Turn over and fry on other side (2 to 3 minutes).
Remove from frying pan and place on paper towels to drain excess
Serve warm with a side dish of applesauce or whipped cream cheese,
while the children and fathers are playing driedle in front of
the Chanukah menorah.
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