Hanukkah is right around the corner. My kids look forward to the gifts but for me it’s all about the food. Hanukkah is known as the Festival of Lights. During the celebration of Hanukkah it is customary to eat fried foods to commemorate the miracle of the oil that burned for eight days. Traditional foods include latkes, jelly-filled donuts (Sufganiyot), and apple fritters.
So this holiday is my excuse for frying, a cooking method we don’t use much around here. Instead of the traditional latkes made with potato I’m trying something a little different this year. My secret ingredient? Carrots. If this recipe is a success, it might be the beginning of a new tradition here at House of Bedlam.
- 3 large carrots, peeled
- 1 large apple, honeycrisp or gala
- 1 small onion
- 1 large egg, lightly beaten
- ¼ cup matzo meal or all-purpose flour
- ½ tsp salt
- ¼ tsp pepper
- Vegetable oil, for frying
- Grate carrots, onions and apples, and toss to combine.
- Place mixture in a cheesecloth and squeeze out as much excess liquid as possible. Return carrot mixture to bowl and add egg, matzo meal, salt and pepper.
- Line a baking pan with paper towels and set aside. Heat a large skillet with about ¼ inch of vegetable oil over medium-high heat until hot.
- Shape small patties with the carrots/apple mixture and drop them into the oil. Cook the pancake until golden brown and crisp, about 3-4 minutes per side.
- Remove from skillet and drain on paper towels.
- Serve immediately with side of hummus for dipping. Latkes can be reheated in oven at 350 degrees.
And the VERDICT is:
Matthew (age 7): “I like it, but they weren’t the best”
Liam (age 5): “Too much carrot”
Dylan (age 5): “Thumbs up – I’ll eat Liam’s!”