That is how many white and sweet potato pancakes Liora Kushner made this year on the second night of Chanukah, to feed 200 guests at the Temple Emeth Community Chanukah Celebration.
Kushner, born in Israel to Moroccan parents, is a former lawyer turned caterer who prepares food for many of Temple Emeth’s events. She was recently featured in the “G” section of the Boston Globe with some of her recipes.
Kushner and her four helpers spent six hours frying the latkes on Sunday. She received rave reviews for her sweet potato latkes. Here is her recipe:
Liora Kushner’s Sweet Potato Latkes
2 large sweet potatoes
2 Tbs. fresh dill – finely chopped
4 Tbs. flour
salt and pepper to taste
vegetable oil for cooking latkes
1. Bake sweet potatoes in 400º oven for 1 1/2 hours, until very soft and caramelized. Cool, peel and mash thoroughly in large bowl.
2. Add dill, salt and pepper, and flour to mashed sweet potatoes. Mix well.
3. Heat oil in frying pan on medium high heat, not too much oil (about 1/8 inch deep).
4. Form sweet potato mash into small balls, flatten lightly (using fingers, 2 spoons or pastry bag), place in frying pan, and cook – turning once – until crispy and golden brown on each side.
5. Drain on paper towel.
6. Garnish with sour cream sprinkled with chives.
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