Celebrate Hannukah With The Best Olive Oil In Your Cooking
If you are looking forward to Hanukkah celebrations with family and friends and want to choose a healthy fat for your celebrations, opting for an extra virgin olive oil is a great way to bring a treat to the taste buds at this happy time.
One of the most popular foods eaten during Hanukkah are latkes, which are fried potato pancakes. Choosing extra virgin olive oil – low in saturated fat – to make this dish, will ensure your guests receive a healthy dose of antioxidants or polyphenols too.
- Makes 12 to 16 latkes
- 1 pound potatoes
- ½ cup finely chopped onion
- 1 large egg, lightly beaten
- ½ teaspoon salt
- ½ to ¾ cup Morocco Gold extra virgin olive oil
- Accompaniments: sour cream and applesauce
- Preheat oven to 250°F.
- Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
- Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
- Heat ¼ cup extra virgin olive oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
- ·Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes. ·Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we've done here) keeps the batter from turning brown too quickly.