Yes, this is the time of year to put your diet on hold! (I’m starting mine after Chanukah, but I say that every year) The special foods associated with Chanukah are not exactly low in calories, but if you prefer to use olive or canola oils, you can at least make the oily foods more heart-friendly. The three main types of foods that are traditional on Chanukah are latkes, sufganiot (Jelly donuts) and dairy foods (and let’s not forget chocolate Chanukah gelt).
As with all foods eaten on a particular holiday, the latkes, donuts and dairy foods are meant to commemorate various aspects of Chanukah. We eat foods fried in oil to recall the miracle of the oil; when the Jews conquered the Syrian Greeks and returned to the Holy Temple, all of their oil to light the menorah, or the lamp, had been rendered impure except for one vial, which was sealed. This one vial of oil burned for eight days, which is the main miracle of Chanukah, since the flame in the Holy Temple brought light to the entire world.
We eat dairy foods to commemorate the brave act of Judith or Yehudit. There was a Syrian-Greek general named Halofernes who would try to seduce the Jewish women as a way of insulting the Jewish men. When Yehudit was summoned to Holofernes tent, she fed him salty cheese which made him so thirsty that he drank a lot of wine, became drunk and fell asleep. Yehudit then cut his head off, liberated the Jewish women and deprived the Syrian Greek army of their most powerful leader.
For the dairy meal, I usually make cannelloni, lasagna, or sometimes I just order pizza. Open a bottle of wine too unless it will make your husband nervous!
Here is my recipe for latkes which I use every year. These are a bit on the oniony side, but that’s how we like them. If you want less of an onion flavor, add one onion instead of two.
5 large potatoes 2 onions
3 eggs 1/3 cup matzoh meal (or flour)
salt and pepper to taste oil for frying
1. grate potatoes and onions by hand or in a food processor. Squeeze out excess liquid with a colander.
2. beat eggs and add to potato and onions. Add flour and salt and pepper
3. heat oil in a skillet. Add mixture to form small pancakes (I like mine smaller than pancakes and crispier)
4. Fry till brown, turn to other side. When finished, drain on paper towels and serve.
This recipe makes enough for about 4 of 5 people. They disappeared so fast, I didn’t have time to count them!