Latkes in July

So I am not the most observant Jew, having gone to Shabbat a handful of times this past year and mostly for the free meals. But even I know that latkes are eaten for Hanukah, a holiday whose whole ideal is things covered in oil. But, as family tradition goes we’ve always been able to pick whatever we want for our birthday dinner and my younger brother always picked latkes for his July birthday. So it isn’t so strange to me to be cooking them on the hottest day Seattle may have ever had.


Having already had to cancel two cooking with friends dates, I was determined to make the third and prove that I could feed myself and others locally. Potatoes are local, onions are local, eggs and flour are local, and thank God oil is my exemption. My friend Brenna and I try to cook once a week to improve ourselves, and it was also Lindsey’s first time eating latkes.

Adapted from my Mother’s distracted advice
Latkes

5 larger potatoes (local)
1 onion (local)
3 eggs (local)
½ cup flour (local)
2 ½ inches zucchini (local)
Oil

Brenna grew up grating everything by hand, but if you have a food processor I’d highly recommend busting it out. Essentially you want to grate the potatoes, onions, and zucchini and put them in a large bowl. Beat the eggs separately before adding them in, and then also in the flour. Mix it all together, pour a significant amount of oil into a skillet and turn it on medium high. When its hot enough that you can drop in a potato scrap and it will sizzle, than you scoop thin patties (think medium pancake size) into the oil until they’re browned on one side. Flip, and cook through, stacking on a pan lined with paper towels. Place paper towels between layers of stacking your latkes, this makes quite a lot. We ate maybe 1/6 the batter between the three of us, and divided up the rest to take home.

All in all, you couldn’t really taste the zucchini (for those non-Jews of you, not a traditional component of this potato pancake), but it made me feel healthier. Sour cream and applesauce is the traditional (and very tasty) condiments, but I abstained from both for the eat local challenge. Which made me sad.

The best kind of family heirloom

Remember in elementary school when everyone got a chance to bring in cupcakes on their birthdays? I never did, because no matter how many times teachers promised an end of the year party for all summer birthdays it never happened. So maybe I’m overcompensating in that now even though I’m in college I’m still bringing baked goods to class. At least this time it was for a potluck.





I love my Mom for many reasons, and while most of those are unconditional support, love, etc, another is these bars. These bars are like crack to me, and an instant hit anywhere (proof, they were completely gone less than six hours after cutting into them), and so easy that its almost embarrassing. Because everyone wants to know what’s in them, and when you reveal that it only has 5 ingredients it just doesn’t seem so impressive. But that doesn’t matter because it is still damn tasty.

Adapted from my Mother who adapted it from her mother, etc

ChocoCoco Bars

8 oz of coconut flakes
1 can of sweetened condensed milk
10 graham crackers
8 teaspoons butter
1 ½ cups semisweet chocolate chips

Pre-heat oven to 350 degrees.
Crush the graham crackers. I do this using a fork in a bowl, but I’m sure there are easier less labor intensive ways. Melt the butter (and the more you use the more these will stick together, their major flaw is being so crumbly) and mix it in before pressing the crackers into the bottom of an 13 by 9.5 pan (though this is pretty easily interchangeable).
Spread coconut flakes over graham cracker crust. Spread chocolate chips over this. Open the can of condensed milk, and dump it evenly over the entire creation. Bake for 20 minutes.

Cautionary tale: These are so crumbly that you will just help yourself to little morsels until you realize you’ve eaten half the pan. So I highly recommend that you wait until you’re at a place filled with people before starting to eat.