Recipes Latkes

Latkes are quite a popular Chanukah dish for a number of reasons. For one thing, they’re fried, and it is traditional for Jews to eat fried foods on Chanukah, because that holiday celebrates not only the victory of a small band of Jewish rebels against the powerful armies of an oppressive occupying regime, but the subsequent miracle of the oil upon the reclaiming of the twice-destroyed Temple. For another, they’re easy to make and a delight to the palate.

The potato latke is the best known and perhaps the most popular version of this delightful fritter, but it’s not by any means the only kind. Here is a recipe to delight those of us who believe that corn and cheese are a copacetic combination:

* Ingredients/Equipment: *

* One cup hominy
* One cup canned or fresh yellow corn (off cob)
* Three cloves garlic
* One large egg or two small eggs
* Two large yellow onions
* One half cup flour (we like unbleached whole wheat)
* One half cup matzo meal
* One half cup shredded cheddar cheese
* One half cup shredded mozarella cheese
* Two tablespoons brown sugar
* One teaspoon seasoned salt
* One teaspoon lemon pepper
* One half teaspoon tarragon
* Canola oil for frying latkes
* Large bowl
* Small bowl
* Potato masher
* Large skillet

* Directions: *

Beat the eggs with the sugar in a large bowl.

Drain hominy and corn. Mash them together in a small bowl. It’s okay if they stay a bit lumpy. Turn mixture into the large bowl. Add the seasonings and blend. Add the cheeses and blend.

Peel, rinse and chop the onions and garlic. In the skillet, sautée the onions and garlic in a little oil until the onions are translucent. Turn into the small bowl and set aside to cool. Don’t wash the skillet; instead, cover the bottom with oil and heat on high

Add the flour and matzo meal little by little, blending after each addition. When the onions and garlic are cool enough not to cook the mixture, add them and blend thoroughly.

With your hands, shape the mixture into patties and fry them in the heated oil, which will not cover them. Turn them repeatedly until golden on both sides. Serve with sour cream or apple sauce.

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