Hannukah and a change of purpose

I've kept updating different blog posts, but haven't actually finished a one in the last year, mostly because I feel like I'm starting to just create my own soapbox.  The interwebz has enough soapboxes.  It also has a lot of food blogs, so I'm going to try and create something interesting, albeit not unique/groundbreaking, here.  First (second) official update: food.

It's HANNUKAH!  Now, I'm pretty darned Athiest, but being married to a wonderful Jewish woman and appreciating just about all food aspects of any given religion gives me the chance to experience more than the typical Athiest-born-WASP would enjoy.

For our Hannukah dinners, I always make Latkes and Sufganjot.  This year's Sufganjot recipe was from Food Network Magazine, and let me tell you-- those were no jelly filled donuts.  Bad recipe!  Bad!  Shame!  They were delicious donuts, to be sure, but not really stuff-able (yes, totally a real word) with jelly.  Therefore, instead, we made a Nutella dip to go with these little turds we called donuts.

The latkes were, as always, awesome.  I even made some "healthier" latkes.  Here's my take on how to celebrate the Macabee's win:

Typical Latkes
2 Idaho potatoes
1.5-2 medium yellow onions
2 eggs, beaten
Salt + Pepper to taste
Canola oil (enough to remind you of Hannukah)

In a cuisinart (or, if you didn't have the foresight to beg for one for a birthday/Xmas/Hannukah/wedding present, use a grater and be prepared to cry), grate/shred the potates and onions.  Add the eggs, salt + pepper.  In a large (nonstick) pan, add the oil and heat on medium.  Using your hands, pic up the shreds of yumminess, shaking off excess eggy goodness, and fry.  When one side is brown-- go ahead and flip it.  Cook until the other side is brown and eat up!  The real miracle of Hannukah is smelling like Latkes for 8 days, so feel free to enjoy.

Health(ier/ish) Latkes
2 small sweet potatoes
1 medium/large carrot
1 shallot
1/2 onion
1.5 tbsp cumin
2 eggs, beaten
Salt + Pepper to taste
Canola Oil

Same as above, but with different latke base.  Mix the potatoes, onions, shallots (all shredded), cumin, eggs in a bowl.  If the recipe seems particularly dry, then feel free to add another beaten egg.  Heat pan to low-medium (because it needs to cook a bit more than regular idaho potatoes), and brown each side.

Serve latkes with homemade applesauce (peel apples, put in a pan with some lemon juice + sugar, cook on very low until it's sauce) and sour cream or greek yogurt.  I like the greek yogurt better, particularly with the sweet potato latkes, as they have more protein and a nice bite to complement the cumin.

Le Chaim!