These replace the more familiar Hanukkah latkes that are prepared with grated raw potatoes. The croquettes are made with bolbess, the Jewish mashed potato stuffing for goose. But like latkes, they are fried in oil to symbolize the miracle of the oil that is the basis for Hanukkah. In the second century b.c., a one-day supply of oil burned for eight days and nights after followers of Judah Maccabee captured the Holy Temple of Jerusalem from their Syrian oppressors. Fried foods are served at Hanukkah in commemoration.
Recipe information
Yield
Makes about 36
Ingredients
Preparation
Step 1
Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions; sauté until golden, about 15 minutes.
Step 2
Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 45 minutes. Drain. Peel hot potatoes; place in bowl. Mash potatoes well. Cool to lukewarm. Mix in parsley, eggs, salt, pepper and onions. Cool completely.
Step 3
Place flour in dish. Using 1/4 cup potato mixture for each croquette, shape into 1/2-inch-thick patties. Lightly coat each with flour. Place on baking sheet. (Can be made 8 hours ahead. Cover; chill.)
Step 4
Preheat oven to 300°F. Pour additional oil into large skillet to depth of 1/4 inch; heat over medium-high heat. Fry croquettes in batches until golden, about 4 minutes per side. Keep warm in oven.
