Tag Archives: Chanukah Recipe

Cupcake Menorah

Cupcake Menorah

If like me you are caught unprepared by the early arrival of Chanukah this year, here is a quick easy idea to help you celebrate on short notice! When Arielle brought a similar cupcake Menorah into our friend Betsy’s Chanukah party several years ago the kids were blown away. I may have been more excited than they were to be introduced to such an easy and fun way to celebrate. I had forgotten about the cupcake menorah until coming across a photo from the party on my computer a few days ago.   It was just what I needed as a  way to surprise my kids and make things instantly festive without having planned ahead!

It’s Your Latke Day!

It’s Your Latke Day!

It’s your Latke Day because Chanukah begins tomorrow at sundown, and I have two delicious Latke recipes to share! The best part is that these bite sized potato treats are good enough to serve as side dishes or appetizers all year round.

 

If you want to get fancy:

 Then go with the Sweet Potato Latke recipe that I submitted as a ONE.org Community Partner to the ONE.org Digital Cookbook for their Sweet potato Nutrition campaign.  These are a dressed up version of the traditional Chanukah treat.

PANCAKES:

2 large sweet potatoes, peeled
 and shredded

¼ teaspoon Cayenne Pepper

1 ¼ teaspoon Cumin

4  eggs

6 tablespoons  flour

Pinch of salt & pepper to taste

canola oil for frying

TOPPING:

8 oz. crème fraiche

1teaspoons cumin

1/4 teaspoon cayenne pepper

Caramelized Pecans

DIRECTIONS:

Mix shredded sweet potatoes with eggs, flour, cayenne pepper, cumin, salt & pepper

Place a tablespoon of the batter in a frying pan with oil and fry until light brown and crispy on both sides.

Place on a paper towel before putting it on the plate.

Mix crème fraiche with cayenne pepper and cumin and place a dollop on top of each pancake.

Top with caramelized pecan and serve.

To make traditional Potato Latkes:

4 potatoes peeled & shredded

2 Eggs

salt & pepper to taste

Mix all ingredients in a bowl

Heat oil in a pan and drop in spoonfuls of the batter  and press flat with a spatula. (beware of hot oil splattering, I like to use an oil screen as shown here):

Fry until crispy and golden brown on each side.

Serve with optional toppings of sour cream and applesauce.