I can't believe it took me until now to find latkes historically inaccurate. After being unnerved by a Jeopardy! clue that stated that the latke is a knock-off from—get this—a Greek sidedish, I gave it a google, leading to "What's a Latke, Really?" by Yoni Appelbaum.
Yet I had known that potatoes were indigenous to South America, making their European debut after the explorers lugged them back in the mid-1500s.
As for frying in oil, Eastern European Jewry did not have canola. They had schmaltz, animal fat. If shooting for miraculous similarities, that ain't exactly from an olive.
"Ma, did you have latkes in Hungary?"
|Via Dinner With Rachel|
Ah. Chremslach for Pesach, at least. I always liked those better than latkes. Babi did make donuts, though, for Chanuka—fánk.
But both latkes and donuts have limited appeal. Latkes are only good while still warm, and keeping them that way without drying them out is tiresome. Donuts are great fresh. Not longer than that.
Baruch Hashem for our lives of prosperity; every home is equipped, year-round, with extra-virgin olive oil—shemen zayis zuch. However, it has a low-smoke point, meaning it is not ideal for frying. So instead of using the oil of the neis, we use the oil of . . . dubious origin to celebrate the holiday and consume needless calories.
I think this year, I shall commemorate Chanuka with salad dressing. How authentic!