Wild Hearth Whitefish Honors a Hanukkah Tradition

Walking into the kitchen of the Wild Hearth Whitefish home, the sweet smell of grapeseed oil heating up in a hot cast-iron skillet is at once the dominating aroma, as well as an instant reminder of a winter holiday tradition. underrepresented, Hanukkah, and its attendant delights. .

Soon the sizzling oil is complemented by the fragrant texture of fried onions, grated potatoes and grated beets, a combination of hearty ingredients fashioned into palm-sized pancakes or latkes, a traditional Jewish snack that served alongside dollops of sour cream and applesauce.

It’s an example of how simple foods can tell a unifying story, but the heart of the metaphor lies in the oil, which recalls the original intention of the Festival of Lights: for Jews to celebrate the centennial miracle dating back to the year 164. a. A day’s worth of ritual oil burned the menorah candles for eight.

Latkes, sour cream and apple sauce on November 18, 2022. Hunter D’Antuono | flat head beacon

Today, Jews around the world prepare latkes to reconsecrate the oil and remember the miracle, as well as the historic fight for religious freedom, from the Battle of the Temple Mount to the Babylonian exile, by lighting a candle from the menorah. every night for eight nights. and preparing some of your favorite holiday foods.

For Allie Maloney, the creator of Wild Hearth Whitefish, a small-batch subscription-based microbakery and foodservice born in the pandemic that she runs out of her home kitchen, latkes are a perfect holiday snack for Jews to eat. honor your heritage.

Allie Maloney cooks latkes at her home in Whitefish on November 18, 2022. Hunter D’Antuono | flat head beacon

Because Hanukkah follows a lunar calendar, it overlaps with this year’s Christmas holidays, which Maloney described as a perfect opportunity for Jews and non-Jews to share the tradition together.

“Latkes are traditional Hanukah treats, served with applesauce and sour cream, but even if you’re not planning to celebrate the Festival of Lights this year, they’re also great for breakfast with a poached egg or as an appetizer at a party. “. Maloney said. “They’re easy to make ahead of time and crisp up again in the oven or deep fryer.”

Wild potato latkes

2 large baking potatoes, peeled

1/2 medium sweet potato, peeled

1 medium beetroot, peeled

1 small onion, peeled

1/2 cup flour or potato starch (or a mixture)

1 teaspoon of baking powder

1 1/2 teaspoons salt

large pinch of black pepper

2 medium eggs

Peanut or grapeseed oil for frying

In a food processor or on the large holes of a box grater, coarsely shred the potatoes, sweet potato, beets, and onion. Wrap it in cheesecloth or a loose-weave kitchen towel and wring it out as much as possible. Let sit for 2 minutes, then squeeze again.

In a large bowl, whisk together the flour or starch, baking powder, salt and pepper, and egg. Stir in vegetable mixture until all pieces are evenly coated. Adding the beets last can help keep all the lakes from turning pink.

Turn oven to low heat and cover a large baking sheet with aluminum foil.

In a medium heavy-bottomed skillet, heat 2-4 tablespoons of the oil until shimmering. Take tablespoons of the potato mixture and drop them into the pan, flattening them with a spatula. Fry in the oil until the edges are golden brown, about 1 1/2 minutes; flip and cook until golden on bottom, about 1 minute. Keep an eye on the temperature of the oil – you want the oil to stay hot but not smoke or burn the latkes.

Drain on paper towels and transfer to prepared pan, and transfer pan to oven to keep warm. Repeat with the remaining potato mixture, adding more oil to the pan as needed.

To stay informed about Wild Hearth Whitefish’s seasonal offerings and see what’s cooking in your kitchen, follow us on Instagram @wild_hearth-whitefish.

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