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A beloved family recipe for potato latkes that are super creamy inside. (The Nosher/JTA) – Each Jewish holiday has its iconic food: For Passover it’s the symbolic matzah; for Rosh Hashanah it’s sweet honey and new fruits. For Purim we get the delectable hamantaschen; and for Hanukkah it’s oil. That purified olive oil, used to rekindle the iconic seven branched candelabra that was eternally lit in the grand Temple in Jerusalem, has shown up in modern times in our Hanukkah lamps and in our foods.
DONUTS ½ cup sugar 1 packet active dry yeast 1 cup warm water 3¾ cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon plus 2 teaspoons olive oil 3 tablespoons canola oil, plus more for frying ½ cup egg yolks (about 6 large yolks) ⅔ cup butter, at room temperature 2 cups quince (or other fruit) jam ROSE PETAL SUGAR 1 cup sugar ½ cup crushed dried rose petals
If you’re using a food processor, use the grating blade to shred the potatoes, carrots, and onion, and transfer to a large mixing bowl. This may be done in two or three batches, depending on the size of your machine. If you’re shredding by hand, use a box grater to shred the potatoes and carrots. Dice the onion as finely as possible. Transfer to a large mixing bowl. Add the ginger, potato starch, curry, cumin, salt, and red pepper flakes to the mixing bowl.
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