On the second night of Hanukkah we savored light creamy crunchy latkes as well as fluffy doughnuts filled with jam (sufganiyot). Both were made at our Community Kitchen by Dina and Rabbi Yitzchak Goldenberg of Chabad of Lawrenceville.
The latkes recipe is bellow, and click here for the Sufganiot recipe.
Thank you, Dina and Rabbi G. Happy Hanukkah!
- 6 medium potatoes
- 1 onion
- 1 large zucchini
- 3 eggs
- 2 tablespoons potato starch
- 1 & 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Oil for frying
- Grate potatoes, onion and zucchini, drain excess water and place in a bowl.
- Add other ingredients, and mix. Heat oil in large frying pan. Scoop large spoonfuls of batter and place in hot oil. Fry each side until brown and the edges are crispy.
- Serve with apple sauce and/or sour cream.