Happy Hanukkah! This year I am part of the first ever Hanukkah Blog Party, hosted by 2 of my favorite bloggers, Leah of Cook Kosher and Miriam of Overtime Cook. Since it’s traditional on Hanukkah to eat fried treats (Latkes and doughnuts, anyone?), today we have a
fattening fabulous spread of Hanukkah themed recipes, treats and crafts from Jewish bloggers all over the world!!Another part of Hanukkah tradition, is gift giving! I remember when I was little my grandparents would host the annual family Hanukkah party and all the kids would line up in front of the gift table with bags wide open eager for gifts. Those were the days.
So to help get the party started, we have a bunch of fabulous new cookbooks to giveaway!
You can win one of…
How to enter:
Leave a comment on this post!
And now for the beet latkes…
I had so much fun experimenting with this new latke recipe just for this event. Based on a whim and trip to the farmers market and voila…beet latkes was born.. Last year I posted about my moms traditional latkes but this year I really wanted to try something different. Beets have such a gorgeous and deep color and I wanted to see how these would fry up. Some people mentioned adding cumin to the beet mixture and after testing with and without, cumin won. I thought the cumin would overpower the sweet beets but oh no…this latke turned out to be exotic and delicious. I threw in some potato for that common feel and just a dusting of that cumin really paired perfectly with the sweetness of the beets.
- 3 medium red beets, peeled
- 1/2 red onion, cut in quarters
- 3 small thin-skinned potatoes, peeled
- 3 eggs, whisked
- 1/4 cup matzo meal
- 1 tsp cumin
- Salt and pepper, to taste
- Canola oil for frying
- Using a food processor with the small shredding blade, shred the beets, potatoes and onion. Use a dark colored kitchen towel to ring out any excess water from the vegetables.
- *There will be lots of moisture.
- In a large bowl, add the beet mixture, eggs, matzo meal, cumin and salt and pepper together and mix well. I use my hands at this step.
- Heat a large skillet with canola oil, about 1/4in high. Make sure oil is hot before frying by testing with a small piece of vegetable. It should sizzle when its ready. Use a regular table spoon to scoop mixture and carefully placing it in the hot oil.
- Allow to cook on first side for about 3 minutes and use a flat spatula to carefully turn latke over and cook other side for about 2-3 minutes/
- Place latkes on paper toweled lined plate r wire rack.
Donuts and Desserts:
Appetizers, Soups, Sauces, Drinks and other Hanukkah Food: