Ready to celebrate a happy Hanukkah but missing the perfect recipes? You could go hunting through your old, crumbling family cookbooks. But in the age of virtual everything, expert cooks have come to the rescue by posting their best Hanukkah recipes online, reported the Today show.
Whether you want to go traditional or be innovative, you can find everything from a "Taste the Rainbow" version of latkes to a classic recipe for rugelach.
Curious about the history of latkes, or not sure precisely what they are? These fried potato pancakes have a long, complex history, according to NPR. An academic tradition has formed where experts in different fields debate the merits of different holiday treats, known as the Latke-Hamentash Debates.
One group supports latkes, while another urges the consideration of the hamantaschen, which is a pastry. Watch the debate below.But if you want to get cooking, chef Michael Symon demonstrated his own recipe for potato latke bars on The Chew. See what you think below.
POTATO LATKE BARPotato Latke Base3 pounds russet potatoes, peeled and quartered2 yellow onions, peeled and quartered1 cup matzo meal6 eggs, beaten1 tablespoon saltvegetable oil for frying
LATKE FLAVORS2 cups zucchini, shredded2 cups sweet potato, peeled and shredded2 cups apples, peeled and shredded
TOPPINGSsour cream (to serve)apple sauce (to serve)smoked salmon (to serve)hot sauce (to serve)
Set up a food processor with the shredding blade attached. Run the prepared potatoes through the food processor to shred. (Alternatively, use a hand grater.) Immediately place the shredded potatoes into a bowl of cold water and set aside. Then pass the onions through the food processor to shred. Place the onions inside of a clean kitchen towel and ring out any excess water. Place onions in a large bowl. Then, working in batches, place the potatoes in a kitchen towel and ring out excess water. Place all the dry potatoes in the bowl with the onions. Add the matzo meal, eggs and salt. Stir to combine.
Divide the base into three separate bowls.
Shred the zucchini and use a clean kitchen towel to ring out any excess water. Place shredded zucchini in one of the bowls containing the potato latke base. Repeat process with the sweet potatoes and apples. Stir each bowl to combine.
Preheat a large sautee pan over medium-high heat. Add 2 tablespoons of vegetable oil to the pan. Using a fork, place 2 tablespoons of latke mixture into the pan. Flatten with a spatula. Cook until golden brown, about 2 to 3 minutes per side. Season both sides with salt. Repeat with remaining latke mixtures using more oil as needed.
Serve zucchini-potato latkes, sweet potato latkes and apple latkes with sour cream, apple sauce, smoked salmon and hot sauce.
Are you worried about your weight from celebrating these traditions? Jessica Simpson's celebrity trainer Harley Pasternak recently offered some tips for indulging wisely during the holidays, as the Inquisitr reported.
And his first tip is the simplest. Nibble on protein before that party, then head for protein before indulging in a potato pancake.
"Load up on a lean protein like roasted turkey, ham, or a lean cut of brisket. The idea is that you fill up on that stuff so you don't go overboard with the potatoes and breads," advises Harley.
[Photo by Chaloner Woods/Getty Images]