Celebrating Chanukah 2020 with the Menorah Mobile!

By Rabbi Dovid Weiss
Rabbi Y. Dovid WeissBy Rabbi Y. Dovid Weiss      December 11, 2020

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Celebrating Chanukah 2020 with the Menorah Mobile!
This year Chanukah celebrates the holiday December 10 - December 18. While it’s usually celebraed with family, friends, and community, this year it will be celebrated by families individually. It is celebrated with great joy and happiness. We light the menorah every night, sing songs of the great miracle that took place, play dreidel, and eat latkes. While we had public celebrations every year, this year we will be driving a “Menorah Mobile,” with a large, illuminated menorah. It will be traveling throughout the canyon bringing the joy of Chanukah to everyone from afar. n Contact Chabad of Topanga to arrange a visit by the Menorah Mobile and receive a Chanukah kit for your home. (310) 455-1597 or rabbiweiss@hotmail.com
Here is a delicious Chanukah latke recipe to enjoy with your family!

4 medium potatoes, peeled 
1 large onion, peeled
2 eggs
2 teaspoons Kosher Salt
1 teaspoon black pepper
1 teaspoon Baking Powder 
3 tablespoons flour 
oil, for frying

Prepare the batter

In a large bowl combine eggs, salt, pepper, and baking powder. Set aside.
In a food processor fitted with the “kugel” blade, add onion and potatoes. Process.
Use your hands to scoop out potato mixture and over the sink or a bowl press your hands together to try and squeeze out as much “juice” as possible.

Add “dryer” potato mixture to the egg bowl.
Repeat until all the potatoes and onion have been added. Mix until combined.
Add flour and stir until fully incorporated.
Tip: After grating the onion and first three potatoes with the kugel blade I like to switch to the fine “stringy” grater (C blade) and do the last potato like that. This gives the latkes just the right amount of fluffiness with all the goodness of the crispy strings!

Note: Also, instead of using my hands to squeeze out the potatoes, I like to use a large fine mesh strainer. I press down with the back of a large spoon to push all the liquid out of the potato. I then transfer my grated potato and onions to a bowl to mix with all the other ingredients and then return the completed latke mixture to the strainer so that any more liquid that accumulates can just drip right through to a bowl. This will keep the last latke you fry just as crispy as the first one!

Heat a large pan over medium-high heat. Add enough oil to fill the pan one inch high.
When oil is hot, use a ladle to drop in large scoops of potato mixture,  making sure not to over crowd the pan. (This may take a few batches but the more room each latke has to fry, the crispier the result will be!)

Allow each latke to fry for two minutes on the first side, then flip and fry one more minute. Remove to a cooling rack or paper towel to drain (To Paper Towel or Not To Paper Towel) and repeat with remaining batter.
Serve hot and enjoy!
Rabbi Y. Dovid Weiss
      December 11, 2020

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