Chanukah means latkes (and cheese as well!)

We all know the story of Chanukah, of Judah Maccabee and his four brothers who fought the powerful Greco-Syrian army and defeated, yet again, another power intent on destroying the Jews. And we have all heard of the tiny amount of purified oil that lasted, not for one, but for eight days, enough time to cleanse the Holy Temple for rededication.

What is less well-known is the parallel story of Judith who helped fight the Greco-Syrian army in her own way.

The legend has it that Judith was a beautiful young widow when the Greco-Syrian army laid siege to her little village of Bethulia, trying to starve it into surrender. The elders were ready to comply, when Judith stepped forward to proclaim that she would save the town. She dressed in her finest clothes, packed up her dishes and foods and left for the invading army camp. She asked to join them, saying that her people had decided to forsake G-d and asking only for permission to go to the river to pray each morning.

The Greco-Syrians complied and told their general, Holofernes, who was immediately taken with the beautiful young woman. For several nights Judith repelled Holofernes advances, but finally accepted his invitation to come to a feast in his tent, but only if she could bring her own food and dishes.

That night, Judith fed the general salty cheese which made him thirsty. She happily gave him lots of wine and he eventually passed out. She took his sword and beheaded him, wrapped his head in the bedclothes, put it in her bag and waited out the night. In the morning, she nonchalantly went to the river. Instead of returning to the camp, she fled to her village and placed the head of Holofernes on a stake in clear view of his army. When they saw this grisly sight, they panicked and retreated, and the village was saved.

We will never know if this legend is true, but I like to believe that there is a kernel of truth to the story of the beautiful, intelligent, and courageous young woman. We eat latkes to commemorate the miracle of the oil in the Holy Temple, why not add some cheese dishes to our Chanukah party menu in honor of Judith, whose brave actions helped save the Jewish people.

Zucchini Cheddar Latkes (Dairy)

4 to 6 medium zucchinis

3 medium onions

1 cup flour (generous)

3 extra-large eggs

3/4 cup finely shredded good quality cheddar cheese

1-1/2 tsp. baking powder

1/2 tsp. white pepper

1 tsp. salt

Canola oil for frying

Shred the onions and the zucchini using the fine shredding disc of the food processor. Strain the mixture through a very fine sieve or squeeze out the liquid by hand, placing the zucchini/onion mixture in a clean bowl. Add the eggs, flour, baking powder, salt and pepper. Mix well. Add the shredded cheese and mix thoroughly. Season with additional salt and pepper, if desired.

Heat a large skillet over medium-high heat until a tiny drop of water “dances” across the pan and quickly evaporates. Add about a quarter inch of Canola oil to the pan and allow it to heat for about 10 seconds. Carefully place a large tablespoon of the zucchini mixture in the hot oil and gently flatten with the back of a spoon. Don’t move or disturb the latkes until they are golden brown or they will stick to the pan. Gently turn them using a spatula and a fork.

Cook until golden and transfer to brown paper to drain. I always taste the first latke so I can adjust the seasonings. Continue until all the latkes are cooked, adding more oil as needed.

Makes about 15 to 20 latkes.

Potato Latkes with Artichokes and Feta Cheese (Dairy)

1-1/2 lbs. red-skinned potatoes

1 large leek, white part only, finely chopped

1/2 small onion, finely chopped

1 (9 ounces) package frozen artichoke hearts, thawed and chopped

2/3 cup grated Parmesan cheese

1 extra-large egg

2 tsp. oregano

1 tsp. salt

1/2 tsp. freshly ground black pepper

4 to 6 ounces feta cheese, crumbled or shredded cheddar cheese

1-1/2 cups breadcrumbs

1/2 cup Extra Virgin Olive Oil for frying

Heat a large pot of water and boil the potatoes for about 15 to 20 minutes or until just barely fork-tender. Drain and add cold water, drain again and let cool. When the potatoes are cool, peel them and set aside.

Preheat the oven to 325 degrees and line a rimmed baking dish with aluminum foil. Set the baking dish in the oven to heat.

Chop the onion and the leek into chunks and place in the food processor. Pulse until finely chopped. Place in a large bowl. Coarsely grate the potatoes with a hand grater or in a food processor using a medium blade. Place in the bowl with the leeks and onion. Add the cheese, egg, oregano, salt and pepper and mix well. Add just enough bread crumbs to hold the mixture together.

Form the mixture into 3-inch patties. Place some on a plate to get you started. Heat a large skillet and add half the olive oil. Add 4 or 5 latkes to the oil so they are not crowded. Fry for about 5 to 6 minutes per side until golden on each side.

Place on the baking sheet and keep in the oven until serving time.

Makes about 12 to 16 latkes.

Potatoes Latkes of Many Colors (Pareve)

These are made with many different colored potatoes and taste delicious.

3 to 4 small fingerling potatoes

3 to 4 small creamer (Yellow Finn) potatoes

3 to 4 red bliss potatoes

1 large Russet Potato

1 to 2 purple potatoes or another Russet or California Long White

2 large onions

2 leeks, white parts only, sliced and thoroughly washed

1 tsp. salt

1/2 tsp. freshly cracked black pepper

1 extra-large egg

1/4 to 1/3 cup flour or breadcrumbs

OPTIONAL: Add 1/3 cup grated Parmesan cheese

Scrub and dry the potatoes, but do not peel them. Remove any imperfections and eyes.

Process them using the medium blade of a food processor. Place the potatoes in a large bowl and fill with ice cold water just to cover. Swish the potatoes around and remove from the water into a dry dish towel. Do not discard the water. Twist the towel to remove all excess water and place the potatoes in a large bowl.

Coarsely chop the onions and sliced leeks and place in the bowl of a food processor fitted with the regular s blade. Chop finely, but not so they become watery. Add to the bowl of potatoes and mix well. Add the salt, pepper, and the egg.

Slowly pour off the water in the bowl in which you initially placed the shredded potatoes. You want to save all the white starch that has sunk to the bottom. When all the water is gone, add the starch to the bowl of potatoes and onions and mix well. Add the flour and mix well. If the mixture is too watery, add a bit more flour.

Heat a large skillet. Add the canola oil so that it is about 1/3-inch deep. When the oil is shimmery, add spoonfuls of the latke mixture and fry, undisturbed until you can see that the latkes are golden on the bottom, about 4 to 6 minutes. Turn and cook on the other side until deep golden. Repeat until all the mixture is used. Makes about 15 to 20 latkes.

Cottage Cheese Latkes or Pancakes (Dairy)

These are delicious as a Sunday breakfast or a latke addition to a dairy meal. My kids always loved these even for a light dinner.

1-1/2 to 2 cups cottage cheese (I like 1% whipped or 1% small curd)

6 extra-large eggs

1/2 to 3/4 cup unbleached flour or whole wheat flour if you like

1 tsp. baking powder

1 tsp. pure vanilla extract

3 Tbsp. sugar or pure maple syrup or agave syrup

Butter or trans-fat-free margarine for frying

OPTIONAL: Cinnamon, berries or dried cranberries or raisins,

Combine all the ingredients except the butter and mix well. If the batter is too thin, add a little more flour. Heat a griddle and add the butter. Drop the batter by spoonfulls onto the griddle and cook until golden on one side, about 3 minutes. Flip and cook through.

Serve with pure maple syrup or sprinkled with cinnamon and sugar. Add some sour cream or vanilla yogurt or serve with apple sauce.

Makes about 12 to 15 latkes.

Oven Fried Latkes (Dairy or Pareve)   

To make these pareve, leave out the cheese.

2 lbs. potatoes (preferably Yukon Gold)

1 large onion

1/4 to 1/3 cup unbleached flour

1/2 teaspoon baking powder

2 eggs and 3 egg whites

3 tablespoons finely chopped scallions

3 Tbsp. finely minced onion

1 Tbsp. chopped fresh parsley

Salt and freshly ground black pepper
2 to 3 tablespoons canola oil

1/3 to 1/2 cup grated Parmesan cheese

Place one or two large nonstick baking sheets in the oven and preheat to 450 degrees.

Peel the potatoes and onion and grate in a food processor using a medium shredding disc. Pour the potato mixture into a strainer and strain out the liquid into a bowl, pressing down to remove most of the liquid. You want to drain out as much liquid as possible. Retain the liquid.

Place the potatoes in a large mixing bowl and add the eggs, flour, baking powder, salt and pepper. Carefully and slowly, pour off most of the liquid from the bowl into which you drained the potatoes, leaving the white starch. Add the white starch back to the potato mixture. Add the scallions, parsley, and salt and pepper, to taste.

Carefully remove one of the baking sheets from the oven. Drizzle canola oil over the hot pans and tilt to coat the entire surface. Spoon tablespoon-sized mounds of potato mixture onto the hot pan and quickly place back in the oven. Repeat with the other pan.

Bake until golden brown, about 6 to 12 minutes, turning after about 5 to 6 minutes. You made need to spray or add some more oil or try to flip the latkes onto places where there is still oil on the hot pan. Immediately sprinkle with the grated Parmesan cheese. Serve with salsa, or marinara sauce. Makes about 10 to 14 latkes.

Mashed Potato Latkes with Smoked Gouda (Dairy)

To make these for a meat meal, substitute chicken stock for the milk.

3 large, russet potatoes – peeled, boiled and mashed

1/2 cup, more to taste, shredded smoked gouda cheese

1 to 2 onions, chopped

2 cups sifted unbleached flour

1/2 to 1 tsp. salt

1 Tbsp. baking powder

2 extra-large eggs

1 cup milk

1/4 cup oil

Peel and chop the potatoes into chunks. Place in a pot of water and bring to a boil. Boil until soft. Drain and mash. Add the cheese and mix well until the cheese is melted.

Meanwhile, while the potatoes are boiling, cut the onions into chunks and place in the bowl of a food processor. Pulse until finely chopped.

Heat a medium skillet and add about 2 tablespoons of canola oil. Sauté the onions until golden.

Place the flour, salt and baking powder in a large bowl. Add the mashed potatoes and sautéed onion and shallots including any residual oil and mix until thoroughly combined. Place the eggs and milk in a small bowl and whisk until completely blended. Add to the potato mixture and mix to blend.

Heat a large skillet and add about 1/4 to 1/3 inch of oil. Form the potato mixture into patties and place carefully into the hot oil. Fry until golden, about 4 to 5 minutes each side. Turn and fry until golden. Makes about 10 to 14 latkes.

To reach Joni Schockett, write: Columnist@TheJewishStar.com