Inclusive Celebrations at USN: Hanukkah

Max '32, Leah, and Jeffery Hasson share their recipe for latkes, a fried potato dish eaten during the Jewish holiday Hanukkah. Learn about the origins of Hanukkah and how USN families are marking the occasion this year. Click here to help us recognize the many holidays and cultural observances celebrated within the USN community.
By Ian Dinkins, Assistant Director of Marketing and Communications

What’s the holiday?
Hanukkah 

Date(s):
Wednesday, December 25, 2024 through Thursday, January 2, 2025 

Background on what it celebrates, its history as a holiday, etc.
Hanukkah is also known as the festival of lights. According to USN parent Leah Hasson, "A long time ago, the King and his soldiers attacked the Jews. The Maccabees fought back and won, but their temple was destroyed in the process. The oil for lighting the menorah spilled and only left enough for one day, but the light miraculously lasted for 8 days. That's why Hanukkah also lasts 8 days. Each night of Hanukkah, one candle is lit on the menorah, and an additional candle is lit each night."

What are the traditions associated with the holiday?
"Each night, after we light the menorah and say the blessings, we open one present, play dreidel, and eat foods fried in oil, such as potato latkes and jelly donuts (sufganiyot)," said Leah.

How does the Hasson family celebrate?
"The first-night gift is usually matching Hanukkah pajamas, so the kids have come to be expectantly disappointed with their night-one gift, but it's fun regardless. We play dreidel with chocolate gelt or coins and eat a big dinner, including latkes. Some of us top the latkes with applesauce, some with sour cream, and one of us with ketchup," said Leah. "We like to be with friends or family and celebrate together. This year, we'll be with grandparents, aunts, uncles, and cousins." 

What's a recipe for a traditional holiday dish?
Thank you to the Hasson family for sharing its traditions and this potato latkes recipe with us.

2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion, peeled and cut into quarters
1 large carrot, peeled and cut into large chunks
2 large eggs
½ cup all-purpose flour
2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
Safflower or other oil for frying
Applesauce and sour cream for toppings
  1. Grate the potatoes, onion, and carrot in a food processor with a coarse grating disc. 
  2. Transfer the mixture to a clean dish towel and squeeze and wring out as much of the liquid as possible.
  3. Transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder, and pepper, and mix until the flour is absorbed.
  4. In a medium heavy-bottomed pan, pour in about ¼ inch of the oil over medium-high heat. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy; about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. 
  5. Transfer the latkes to a cooling rack over a baking pan to drain. While still warm, sprinkle with salt. Repeat with the remaining batter.
  6. Top with your choice of toppings.
The Office of Marketing & Communications is making a concerted effort to recognize the many holidays and cultural observances the USN community celebrates. Click here to let us know holidays and cultural observances you would like to help others in the USN community learn about this year. 
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