Chanukah Latkes ! ! !

Hello ! Hello !

I am very excited about this recipe.  I love to make them and eating them anytime.  If you are a potato lover this would be just heavenly.

Before the recipe, I think I ought to tell you a little about the history and association between Chanukah and Latkes.

Chanukah is a Jewish celebration to commemorate the day the Jews regained control of the Temple from Syrian-Greeks and the miracle of oil.

Keeping it simple this was what happened.  During the time of Syrian-Greek rule over the Jewish land, they have taken control over everything including forbidden the practice of Judaism.  The persecutions were severe if caught not obeying the foreign laws and regulations or for not bowing to foreign gods.  Due to the acts of worshiping foreign gods, slaughtering and consumption of swines within the Temple, the whole Temple and it vicinity is not longer Holy.  Jewish resistance forces were formed in secret and they were ready to overthrown the foreign power.  The troops managed to drive the Syrian-Greek out and took control of their own land and its people.  The first thing to do was to purify the Temple by burning ritual oil (refined olive oil) in the Temple's menorah for 8 days.  To their disappointment they discovered there were only enough oil to lit the menorah for 1 day.  However they lit it anyway and miraculously the menorah kept burning and lasted the full 8 days.

Therefore oil (especially olive oil) plays a huge role in celebration of Chanukah.  Two most famous dish served during Chanukah are Latkes (Potato Pancakes) and Sufganiyot (Jammed Doughnuts) because they are fried in oil and served as a reminder of this holiday.

Let's get to it!!

600 g or 3 medium sized Brush Potatoes – coarsely grated

1 medium red onion – sliced thinly and rough chopped

2 handfuls chopped spring onions – using only the green part

2 eggs

½ cup bread crumb

½ cup self raising flour

1 tsp white pepper

1 tsp Nigella seeds

1 tsp ground cumin

Oil for frying

Method:

1. Mixed ingredients well and divide into 12 portions using a 12 muffins baking tray.
2. Heat up oil in frying pan and keep oil up for each frying process.  You will need quite a bit of oil to avoid burning and for the potatoes to cook through.  Keep oil at medium heat is necessary to avoid burning the surface and under cook.
3. Scoop a portion out and placed gently into the frying pan and press down to flatten the mixture.  Frying 3 portions at a time 2 minutes on each side or until golden brown both side.

Functions and Benefits:

1. Potatoes – Tonifies Qi and Blood and tones the Spleen.
2. Red Onion and Spring Onions – Benefits and Regulates the Qi, and expels Cold.
3. Egg – lubricates Dryness, tones Yin.
4. Flour and Bread crumbs – Tones Qi and Blood and tones the Spleen.
5. Spices – warms the 3 Burners; moves Qi and Blood.

Precautions and Contraindication:

1. This is not a dish for everyday consumption.  It is greasy and Hot in nature.
2. Those with Excess Damp-Heat; Excess Dampness in the Middle Burner or Lower Burner; Excess Heat consume cautiously.

**Please refer next blog for Onion and Horseradish Sauce.

If you have any doubt or want to know more about this recipe, contact your TCM practitioner or myself.

Thank you for reading.

Kenny Law
Australia Registered TCM Practitioner.
DISCLAIMER:
Information given are purely for references and it is not intent to diagnose medical conditions or to be used for self-diagnosed. Always consult medical health personnel for proper medical diagnosis.

© COPYRIGHT 2010 KENNY LAW

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