This year from sundown, Dec. 18 – 26, Jews worldwide commemorate Chanukah, a Jewish holiday which celebrates the victory of the Maccabees over the larger Syrian army. This holiday also celebrates a miracle that happened during this time, where just a day’s supply of oil allowed the menorah light in the rededicated Temple in Jerusalem to remain lit for eight days. Jews worldwide celebrate freedom each year by lighting the Menorah candles each evening of the holiday, one additional candle each night until the eighth night, and the Menorah is fully lit.
Butternut Squash Latkes
• 4 cups butternut squash, peeled and grated (about 22 ounces)
• 1 small onion, peeled and grated
• 3 large eggs, whisked (or Bob’s Red Mill Egg Replacer)
• ¼ teaspoon Himalayan or Celtic sea salt or Herbamare; herb infused salt
• olive oil, for frying
• In a large bowl combine squash, onion, eggs, and salt
• Squeeze excess liquid from mixture and discard
• Heat ¼” olive oil in a 9-inch skillet
• Scoop 1/4 cup of batter at a time onto skillet and flatten
• Fry each side over medium heat until browned and crispy
• Transfer latkes to a paper towel-lined plate
• Repeat process with remaining batter
• Serve with applesauce and sour cream or greek yogurt.