It just wouldn't be Hanukkah without the oil. Latkes, jelly doughnuts and other foods for the holiday are drenched in the stuff to honor the miracle of the oil lamp in the Hanukkah story.
On Friday's Up to Date, we're talking with chef Bonnie Winston about the best ways to fry up a great Hanukkah meal.
Get your oil boiling and potatoes peeled as we delve into this happy h-oily-day.
Bonnie Winston's Sweet Potato Pancakes
2 lbs sweet potatoes
4 large eggs, lightly beaten
1/4 cup all-purpose flour
1/2 cup gingersnap crumbs
1 tsp fresh ginger, peeled and grated or finely minced
1 Tbsp scallion greens, thinly sliced (optional)
1 Tbsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp ground cardamom
Peel and coarsely grate sweet potatoes and combine with all other ingredients. In a deep frying pan, pour 1/2 inch deep vegetable oil and heat until very hot. Drop in batter by tablespoons, flattening with the back of a spoon. (A thin pancake will be crisp.) Fry over high heat, turning when first side is crisp, until each side is golden brown. Blot on paper towels.
For a leaner option, make latke pizza: Spread batter onto a greased pizza pan, lightly coated with gingersnap crumbs. Bake at 450 F until brown and crisp (about 30 minutes.) Cut into wedges and serve.
For either recipe, serve with applesauce and/or sour cream.