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An Introduction
to Chanukah Traditions  BY LOIS G. SILVERS
© COPYRIGHT 1999 BY PARENTS' PRESS
If you asked ten different Jewish
families how they celebrate Chanukah, you'd probably hear ten
different stories. But as diverse as family rituals might be,
parties, games and special holiday foods would probably be common
themes.
In 2007, Chanukah begins at sunset
on Tuesday, Dec. 4.
Chanukah is a memorial to the
Maccabees' fight for religious freedom in 164 BCE and recalls
the tale of one day's ration of lamp oil that miraculously burned
for eight days. Traditional Chanukah foods like potato latkes
(pancakes) are fried in oil to remember that miracle.
The chanukiah or menorah
has nine candleholders one for the shamash (server)
and eight for each of the eight nights of Chanukah. The shamash
and one candle are kindled the first night, the shamash and two
the second night and so on for eight successive nights. (Some
scholars believe Chanukah may actually have its roots in an ancient
festival which marked the gradual increase of daylight after
the winter solstice.)
 Some families light several menorahs simultaneously,
some gather around one; many families put their menorah on a
windowsill so its light shines out into the street.
Below I share with you some favorite
elements of my family's Chanukah two latke recipes, one
traditional and one California-style, and a dynamite sour cream
doughtnut recipe for dessert. The official rules and regulations
of dreidel , the Chanukah spinning top game, appear at
right. Enjoy!
Traditional Potato Latkes
5 large potatoes
1 large onion
2 large eggs
2 heaping tablespoons flour
2 heaping tablespoons matza meal (bread crumbs or corn meal are
fine too)
1 teaspoon salt
1/4 teaspoon salt
1/4 teaspoon pepper
oil for frying
Grate the potatoes and onion.
If you use a food processor instead of a hand grater, make sure
not to overprocess coarsely grated is what you want here.
Drain any excess liquid from the mixture. Add the remaining ingredients,
except the oil, and mix well.
Fry by dropping about 2 tablespoonfuls
at a time into hot oil. Brown on both sides and drain on absorbent
paper paper towels or newspaper will do.
Most folks eat their latkes with
applesauce or sour cream. A few purists eat them with just a
sprinkle of salt.
Zucchini and Potato Pancakes
2 medium zucchini, trimmed and
coarsely grated about 1 1/2 cups
1 potato, peeled and grated about 1 1/4 cups
1 small onion, grated
2 tablespoons cornmeal
2 tablespoons flour
3/4 teaspoon salt
1 egg, lightly beaten
oil for frying
Put grated zucchini in a colander
and press to drain all liquid. Transfer to a bowl and mix with
grated potato and onion. Stir in cornmeal, flour and salt. Add
the egg and stir until well combined.
Heat the oil and spoon in about
2 tablespoonfuls of mixture for each pancake. Cook until golden
brown, 3 or 4 minutes per side. Drain on abosorbent paper.
Sour Cream Doughnuts
2 1/2 cups self-rising flour
2 eggs
1 1/2 cups sour cream
2 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
oil for frying
Combine all the ingredients in
a bowl (batter will be soft). Drop by the tablespoonful into
hot oil and fry, turning till all sides are golden brown. Drain
on paper towels and sprinkle with either powdered sugar or a
mixtue of cinammon and granulated sugar. Serve warm. Makes
about 24 doughnuts.
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