Because you knew it was Hanukkah, right? You didn’t just happen to want latkes all of a sudden and had to look at a calendar for the actual first night of Hanukkah, right? Rightttttt…..me neither.
Now, let’s assemble our Hanukkah supplies. Are you ready?
You will need:
- Potatoes, or, if you’re feeling a little crazy, sweet potatoes (make my recipe below).
- Tons of oil. Just go buy the giant gallon size. You’ll need it. Any leftover oil you can pretend lasts you the whole year….like 8 days, but longer.
- A menorah. Don’t skimp on this, it’s kind of a requirement.
- Candles. Duh.
- A dreidel. How else are you supposed to fleece your little cousins out of their nickels and dimes?
- Gelt. You really, really want this. I mean, it’s like gold this week. Sadly, this stuff never tastes good. I mean, even when we were seven and anything with sugar tasted good, this stuff still tasted like chocolate-flavored wax. Someone needs to work on this. I’m talking to you, God.
- Donuts. These are optional. And you kind of need to make them yourself – I mean, how else are you going to use up all of that oil?
- Family. Because that’s the whole point anyway. Presents are unnecessary. Unless you’re under 14 years old. Then they are a requirement.
Now, if you’re feeling a little over-indulged already this season, you can save on all this oil (and all the calories that come with them!) with my yummy, pretty darn healthful Baked Sweet Potato Latkes.
Be thankful for this free lesson on Hanukkah today. And count your lucky stars that I didn’t write about gefilte fish.
Recipe after the jump…
Baked Sweet Potato Latkes
Adapted from here. Makes about a dozen latkes.
- 2 lbs sweet potatoes, grated
- 1 medium yellow onion, grated
- 2 eggs, beaten
- 1/4 cup all purpose unbleached flour
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon onion powder
- Crack of black pepper
Preheat oven to 400 F. Grease a cookie sheet or use a non-stick oven mat.
In a large bowl, combine all ingredients thoroughly.
Drop by the 1/4 cup into small patties and flatten with the back of a spoon. Leave about an inch space between each latke on the pan.
Bake for 20 minutes, flip, and bake for another 10-15 minutes.
Serve with sour cream and a good dose of Jewish humor.