Oh, Chanukah, oh, Chanukah, come light up a pot of oil…
When it comes to Chanukah, for at least one member of the JFE® team, those warm, fluffy sufganiyot-filled dreams are often quickly replaced with dread. In a small apartment, Chanukah means oil splattering, potential grease fires and—definitely, definitely—clothing, coats and even bedding that reeks of grease for days.
However, if there ever were a time to tackle a fear of frying, this is it. (Note to self: Stock up on aromatic room diffusers first.) With Everything Bagel Latkes, Asparagus and Ricotta Beignets, Latke Egg Sandwiches and Greek Zucchini Fritters from some of the most creative Jewish foodies, this is not the year to skip the frying. And if you do so while sipping a (One) Eight-Night Martini, the whole thing might go down even easier.
If you still prefer to leave the frying to someone else, no one will mind if you show up instead with rich Galician Pear Butter. Or you can enjoy the flavors of the season in a Potato and Apple Gratin (think of it as the latke’s sophisticated French cousin) and Chewy Chocolate Olive Oil Cookies.
|(One) Eight-Night Martini
Co-founder and head distiller, One Eight Distilling
|Asparagus and Ricotta Beignets
Founder and president, Mindful Restaurant Group
|Everything Bagel Latkes with Dill Cream Cheese and Smoked Salmon
Author, Modern Jewish Baker
|Kolokuthokeftedes (Zucchini Fritters)
Author of 11 cookbooks, including King Solomon’s Table
|Potato and Apple Gratin
Recipe developer, Lior Lev Sercarz’s La Boîte
|Latke Egg Sandwich
Ilyse Fishman Lerner
Founder and CEO, On Rye
|Galician Pear Butter for Latkes
Author, The Joys of Jewish Preserving and Food Swap
|Chewy Chocolate Olive Oil Cookies
Author of 4 cookbooks, including The Healthy Jewish Kitchen