ON THE FIRST NIGHT OF HANUKKAH, which this year falls on Sunday, December 21, we light a candle on the menorah - and potato latkes will likely be on the dinner table. Some latkes will be homemade, some store-bought, but all adhere to the ancient custom of serving foods cooked in oil.
Oil emphasizes the mira- cle of the cruse of oil found in the Temple, which burned for eight days although there was only enough for one day.Dairy foods recall the heroism of Judith.
Back in Eastern European shtetls, the crisp, golden potato fried in goose fat were the essential Hanukkah dish. Times were hard, but potatoes and onions were cheap and plentiful and geese slaughtered in Fall …
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