Eat locally AND seasonally with Eat Feed Autumn Winter by Anne Bramley, including recipes like Honey-Ginger Carrot Parsnip Latkes with Crème Fraîche; Parsnip Soufflés; and Venison with Cranberry-Port Relish.
Makes 22-24 latkes
In the tradition of reviving the old as new, these latkes trade in the old New World tuber—the potato—for the new Old World tuber—the parsnip.
Grate the carrots and parsnips on a box grater or in a food processor. Put in a dish towel and squeeze to remove water.
In a large mixing bowl, whisk together the eggs, flour, salt, and ginger. Stir in the grated vegetables. Drizzle with the honey and stir to combine.
Pour oil to depth of 1/8 inch in a large skillet and heat over medium heat. Drop the vegetable mixture by serving-spoonfuls (about 3 tablespoons) into 3-1/2-inch discs. Fry until golden brown, about 5 minutes per side. Drain on paper towels. Serve with dollops of crème fraîche on top.
As with every holiday, the story of Hanukkah, or the Festival of Lights, is a cultural tale with far more details and complexity than is usually told and I always hesitate to truncate it again. The key element for culinarians today is the oil and the tradition of fried foods that follows from it. In a nutshell, the 8-day holiday celebrates the Maccabees' victory over the Syrians when the temple was rededicated. Though only enough oil remained to burn for one night, the supply miraculously lasted 8 nights. Hence the tradition of the menorah and of fried foods.
This page created November 2008
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