Tag Archives: latkes

More Hanukkah Foods: How Not to Smell up Your Apartment With Frying Latkes; Hanukkah Donuts Recipe

During Hanukkah, the odor of frying latkes is perfume to some but a smelly curse to others. For tips on ridding your apartment of that oil-and-onion aroma, read Brick Underground’s Out Damn Latke.

Donuts for Hanunkkah. Photo by by food_in_mouth via flickr.

Donuts for Hanunkkah. Photo by food_in_mouth via flickr.

Some people fry jelly donuts, not latkes at Hanukkah.  Why all the frying? Fried foods are supposed to remind you of the miracle of the eight days of burning oil when the Maccabees purified the temple in Jerusalem.

At Barbounia, Executive Chef Efraim Nahon will be frying up Hanukkah donuts throughout the holiday, from Dec. 11-19.

Want to try this at home? Here’s the recipe:

Barbounia’s Hanukkah Donuts
•    8 cups all purpose flour
•    2 ¼ teaspoon yeast
•    ¾ cup sugar
•    1 cup of milk
•    6 eggs
•    1 vanilla bean (only seeds out)  or 1tablespoon vanilla extract
•    2 tablespoons of brandy
•    ½ tablespoon lemon zest
•    1 teaspoon salt
•    ½ cup + 3 tablespoon soft butter
•    Vegetable oil for frying– approximately 5 cups
•    Confectioners’ sugar for sprinkling
•    Optional:  1 1/2 cups strawberry or apricot jam (or other favorite jam flavors) for filling donut

Serves – 30 Large Donuts (approximately palm-size)

Directions

1.    Mix together flour, yeast, milk, sugar and vanilla bean (cut vanilla bean in half and spoon out seeds) or use vanilla extract. Add in brandy and lemon zest – blend until it becomes soft dough.
2.    Add salt and butter and continue blending for approximately 5 minutes or until consistency is smooth **If dough is too sticky add 2 tablespoons flour.
3.    Remove dough from bowl and wrap in plastic wrap.  Set aside at room temperature for at least 3-4 hours (can be overnight) until the dough doubles in size.
4.    Cut into 3 equal sections.  Cut each of the 3 sections into 10 smaller pieces (you will end with 30 pieces).  Roll each of the pieces into a ball on lightly floured surface.
5.    In a large, heavy skillet or deep fryer pan, heat oil to 350 degrees or until it bubbles gently around a small test piece of dough.  Carefully slide four donuts or enough to fill pan without crowding.  Fry the dough for approx 2-3 minutes on each side.
6.    Remove donuts from oil and drain on paper towels to absorb excess oil. Sprinkle with confectioners’ sugar.  Serve warm or at room temperature
7.    OPTIONAL:  When cool, you can infuse the donut with a strawberry or apricot jam by filling a pastry bag fitted with a plain tip, and using the tip to poke a small hole in the side of the donuts.  Fill the centers with 2 tablespoons of jam.

Barbounia

250 Park Ave S
New York, NY 10003
(212) 995-0242


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Where to Buy Potato Latkes for Hanukkah on the Upper West Side

Potato pancakes (latkes). Photo:by robbplusjessie.

Potato pancakes (latkes). Photo:by robbplusjessie.

When it comes to purchasing already-prepared Hanukkah latkes–those irresistible potato pancakes that are to Hanukkah as fruit cake is to Christmas–the Upper West Side abounds with dining-in or take-out options.

“We do a beautiful job on latkes,” remarked Nick the cook at Barney Greengrass, the iconic dairy restaurant on Amsterdam Avenue on New York’s Upper West Side.

If you want latkes to eat in or take home, the famed eatery will be happy to supply them. They’re already prepared and ready to purchase on Fridays, Saturdays and Sundays. During the rest of the week, call ahead, “and we’ll make them for you,” Nick advised.

Here are some places on the Upper West Side to purchase latkes for your Hanukkah celebration.

Artie’s Delicatessen
2290 Broadway
212 579 5959

Barney Greengrass
541 Amsterdam Ave.
212 724 4707

Fine and Schapiro
138 W 72nd St # A
212 877 2874

Lansky’s Old World Deli
235 Columbus Ave
212 787 0400

Zabars
2245 Broadway
212 787 2000

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Recipe: Potato Latkes for Hanukkah from Zabar’s

Everyone has a favorite potato latke recipe for Hanukkah. Here’s one from Zabar’s, supplied by a grandma, of course. A couple of modern-day shortcuts that Bubbie might not have approved of—the potatoes aren’t peeled and they’re grated in a food processor.

Potato pancakes (latkes). Photo:by robbplusjessie.

Potato pancakes (latkes). Photo:by robbplusjessie via flickr.

Grandma Bertha’s Latkes
Andrea Watman

INGREDIENTS
4 Idaho Potatoes (Washed but not peeled)
1 Large Yellow Onion
3 Large Eggs
1-2 Cups Regular Flour
1 Tablespoon Coarse Salt
½ Tablespoon Fresh Ground Pepper

Oil for Frying (I Use Half Olive Oil / Half Corn Oil)

Click here for the rest of the recipe.

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