The year of the Hanukkah Latke Hash. That does not refer to some mind-altering substance that’s recently become legalized in Canada. Latke hash is what happens when Hanukkah potato latkes go bad. Really bad.
Since hubby recently gave up potatoes, I tried to get creative with my Hanukkah latkes, which are traditionally made with potatoes. As part of the Hanukkah tradition, it’s also customary to use a lot of oil to fry our latkes in during the eight days of this Jewish holiday of light. Consequently, I used a very liberal hand pouring the olive oil into the frypan. Think: Mediterranean diet. On steroids.
Back to the potato issue. Being a retiree with nothing but free time on my hands (ha!), I googled veggie latkes and found what looked like a simple recipe calling for zucchini, carrots and onions. Having recently started playing around with recipes as a result of my new-found confidence in the kitchen, I decided to forgo the onions (not because I don’t love them, but they don’t love me back), and cut down on the flour. I kept the two eggs. What I didn’t realize is that when you grate zucchini and carrots they produce a lot of liquid. And you’re supposed to squeeze that out before cooking. Who knew? Note to self: don’t cut down on the flour next time.
Long story short, I ended up with greasy, hash-like latkes that resembled something that came out of a nuclear disaster. The burnt crispy bits were delicious though. The rest, not so much. Notwithstanding all that, we finished the whole lot. Hanukkah may be over now, but the shame of my failed latkes still burns bright.
One positive thing that’s come out of this latke debacle is that I now take the time to experiment with my cooking, adjust ingredients and tweak recipes. Lucky for me, my husband eats anything I put in his bowl. Unlike working Shelley who used to freak out if things went sideways in the kitchen, I can now just repeat my favourite mantra: “It doesn’t have to be perfect; it just has to be good enough.” It makes for a much more relaxed cooking experience.
While retirement has taught me to be more careful with my money, the flip side is that I’m producing more creative meals. Even if some of them don’t get Academy Awards for their first performance. It’s a good thing I’m not a fussy eater. As for my husband, he’s just plain grateful he doesn’t have to cook so often. There’s an upside to everything.
