The candles are slowly being lit, the dreidels are spinning, the delicious smells of sufganiyot and loukoumade donuts are wafting in the air — Hanukkah is finally upon us.
Inspired by the Hanukkah miracle, a one-day supply of olive oil providing fire and light for eight nights, many foods surrounding the celebration are fried with oil.
This year, we’re infusing Hanukkah with a little chronikkah to make quality time with family that much more lit. Plus, these cannabis-infused latkes are anti-inflammatory + pain-relieving so one or two bites may relieve some of Bubbe’s joint pain.
This latkes recipe is super easy and takes no more than 10-20 minutes (depending on whether you shortcut the shredding of the potatoes).
What you’ll need to get started:
2 large russet potatoes
2 teaspoons kosher salt
2 large eggs
1 large onion
½ cup all-purpose flour
¼-½ cup of Cannabis-Infused Coconut Oil
Sour Cream (optional)
To make the potatoes easier to shred, you’ll want to soften them in boiling water. To start, peel your potatoes and cut them in half lengthwise to cut the cooking time. The potatoes should be a bit more malleable after 5-10 minutes of boiling, at which point you can give them a rough shred with a cheese grater. Throw the shredded potatoes into a piece of cheesecloth and wring out any excess liquid. Then, place the “cured” potato shreds in a medium bowl.
The shortcut option is to buy pre-shredded potatoes in your local freezer aisle — no one’s judging!
Next, finely chop the onion and add the diced pieces to your mixing bowl with the shredded potatoes.
Quickly add eggs, flour and salt to the bowl and mix until thoroughly blended.
When you’re ready to cook, place ⅛ cup of cannabis-infused coconut oil in a medium pan over low heat. Let the oil melt slowly until you have a nice, thick layer of at the base of your pan.
Next, scoop a hearty dollop of the latke mixture and add that into the simmering oil. Depending on the size of your pan, there is typically room for about 2-3 latkes.
To avoid cooking off the beneficial cannabinoids, take the cooking process low and slow. This will allow the potato cake to soak up as much of the cannabis oil as possible. You want the edges of the cakes to sizzle but you don’t want the entire oil layer simmering. Watch carefully and play around with the heat.
Flip the latke when one side is browned to perfection, which takes about 5-7 minutes. Then finish cooking the opposite side for another 5-7 minutes.
Sprinkle your latkes with freshly ground salt and black pepper. For a refreshing topping, mix together some sour cream and chopped cilantro.
All images courtesy of author