L ifestyles /C ulture
Delivering Chanukah Foods to Loved Ones
F O OD
their sense of isolation during
this ongoing health crisis.

Unfortunately, elderly loved
BY NOW, certain things are
ones, friends and neighbors
abundantly clear.

The pandemic will pose a may be too frail to launch a
threat until vaccines are widely full-fledged Chanukah meal,
distributed. The CDC discour- complete with crispy but
ages large indoor gatherings. labor-intensive latkes. But there
It is too cold in December to is something you can do: Make
celebrate Chanukah outdoors, a portable Chanukah dinner
the way many people did and drop it off at their homes. It
during the High Holidays.

would be a mitzvah.

Deliver food in attractive bags
Chanukah will likely be
filled with disposable containers.

observed by nuclear families
Tape clear preparation instruc-
or people living under the
tions to the tops. Recipes that
same roof. In many cases, this
don’t require reheating, such
will leave grandparents and
as salads
or roasted vegetables,
great-grandparents stranded at
are recommended.

Pack a small
home, shut out of Chanukah
candle lightings, dinners jar of applesauce to accompany
and parties. Although these latkes. Include a pastry for and plastic silverware.

For convenience, cook the
measures are for their safety, dessert. Add paper plates and
this separation may increase cups with a Chanukah theme same recipes for your nuclear
family, but make extra servings
to give away.

Name: House of Kosher Supermarket
Traditional holiday delica-
Width: 3.625 in
cies prepared by loving hands
Depth: 5.5 in
will bring the warmth of the
Color: Black
Festival of Lights to cherished
Comment: JE-FF Program
Ad Number: 00092594
family members and friends.

Providing food to the elderly
is the most thoughtful gift you
can give this Chanukah.

³R ¨ ÁR0
R ȳ0 I« x
ç È« R x0ِ
'RQ
WOHDYH\RXU KRXVHZH
OOVKRS\RXU
JURFHULHVPHDWILVK DQGWDNHRXWIRU\RX
DQGGHOLYHULWWR\RXU GRRU
6KRSRQOLQHDW +RXVHRINRVKHUFRP
RUGRZQORDGRXU )5((+286(2)
.26+(5$33 :$17725(&(Ζ9(
28563(&Ζ$/6" (PDLO6XEVFULEHWR
VKDQL#KRXVHRINRVKHUFRP RU7(;7VLJQPHXSWR
³Á «0R È«³ ³ɖȇƳƏɵٮáƺƳȇƺɀƳƏɵيזxٮז¨x
ÁǝɖȸɀƳƏɵيזxٮ׏׎¨x IȸǣƳƏɵيזxٮד¨x
א׏דِהווِז׏׎׎ىחז׎ה ȳÁn0Á zà0ِ
¨RXn(0n¨RXً¨׏ח׏׏דىR ȳ0 Ik ³R0«ِ! x 18
DECEMBER 10, 2020
7KDW
VZKDWZHFDOOKRXVHWRKRXVHVHUYLFH LINDA MOREL | JE FOOD COLUMNIST
CRISPY LATKES | PAREVE
Yield: 24-30 latkes
Accumulated wisdom says that
the best potatoes for latkes are
starchy and low in moisture.

Russet Burbanks are supposed
to be the best, but King
Edwards or Yukon Golds will
also work well.

8 russet potatoes
1 egg, hand beaten in a
bowl 1 tablespoon flour
¼ teaspoon garlic powder
¼ teaspoon onion powder
Kosher salt to taste and for
sprinkling Corn oil for frying
Peel the potatoes. Cut
them in half to fit in the food
JEWISH EXPONENT
Zufar Kamilov / iStock / Getty Images Plus
processor’s feed tube. Using
the grating blade, process the
potatoes. Place a colander over
a large mixing bowl. Move
the grated potatoes to the
colander and let them sit for
5-10 minutes to drain. Squeeze
more moisture out of the
potatoes with your palm.

Move the potatoes to a second
large bowl. Pour out the potato
water from the bowl under the
colander, but keep the potato
starch accumulated under the
water. Scrape the potato starch
into the bowl with the potatoes.

Add the remaining ingredi-
ents (except the oil). Mix well
with a wooden spoon.

Fill two large skillets with
¼-inch of corn oil. Heat over a
medium flame. Take rounded
tablespoons of grated potato.

Flatten them with your palms
and squeeze out the liquid into
the sink.

Place the raw latkes in the
oil. After a couple of minutes,
they will rise. Keep flattening
them with a firm spatula. Fry
the latkes until golden brown
and turn them over, frying until
golden brown on the other side.

Add more oil as needed.

Note: The grated potatoes will
continue to weep, creating more
water. Tip the bowl and pour it
into the sink as it accumulates.

Place two layers of paper
towels on a platter. Drain
the latkes on paper towels.

Sprinkle on more salt. Serve
immediately or keep warm in
a 200-degree oven. The recipe
can be reheated in a 350-degree
oven until slightly sizzling.

ROASTED ZUCCHINI |
PAREVE Serves 6-8
Nonstick vegetable spray
4 medium-sized zucchini
¼ cup olive oil, or more if
needed ¼ teaspoon garlic powder
Kosher salt to taste
Preheat your oven to 425 F.

Coat a large ovenproof pan, such
as Pyrex, with nonstick spray.

Rinse the zucchini well
under cold water. Pat it dry
with paper towels. Cut off
both ends and discard. Cut
each zucchini into thirds
crosswise, so you’ll have three
barrel-shaped pieces. Then cut
each third into four vertical
slices, which are rectangular,
not round. Move them to the
prepared pan.

See Food, Page 20
JEWISHEXPONENT.COM