Every year on Chanukah we have potatoe latkes on the first night. The smell and taste of frying potatoes, in addition to the chocolate for dessert (we give edible “gelt”) makes Chanukah my favorite holiday. (The custom of the woman of the house not working while the candles are burning just adds to the enjoyment….)
We of course eat sufganiyot (jelly donuts) during the week too, and every year westbankpapa looks for something “different” to fry up for our evening meal.
One year he tried a recipe that has become a real hit in our family, and the kids beg him to make it almost as much as they beg me to make the latkes. This recipe is for arepas – fried corncakes. He adapted a recipe that he found in the New York Times (which is only good for an occasional recipe and the crossword puzzle).
So if you are looking for something different this Chanukah, try this:
2 cans of cut corn kernels
4 tablespoons butter, melted
1 large egg
1 tablespoon milk
1 cup finely ground corn meal (kemach tiras in Hebrew)
2 tablespoons sugar
100 gram grated cheese (Tal HaEmek)
3 tablespoons parmesan cheese
3 tablespoons feta cheese
1 tablespoon butter for frying
2 teaspoons oil for frying
In a food processor fitted with a steel blade, process the corn, melted butter, egg and milk until pureed. Add corn meal and sugar, and pulse to combine. Let stand for 20 minutes. Add cheeses, and pulse to incorporate them into the batter. (You can refrigerate this overnight at this point, if desired). Set large skillet over medium heat. Add the remaining butter and the oil to the pan, and heat until foam subsides. Drop heaping tablespoons of batter onto pan, and cook for 3 – 4 minutes on each side, flattening after flipping. Serve immediately.
Yield – about 25 arepas.
I wish all of my readers a happy Chanukah, filled with light, miracles, and family and friends.