Coconut Latkes Full of Light

On the second night of Chanukkah, two lights are on, spreading their warmth and glow throughout the house.  We use the old-fashioned olive oil and wicks, rather than candles, as it has been done since that original cruse of oil in the Temple that lasted for eight days (for explanation of Chanukkah miracle of oil, please see But Hannah Did Not Have Potatoes!). However, there is a story traditionally mentioned on Chanukkah that came to us from those ancient times.

The old man was on his deathbed. He had three sons, and he had to decide to which one of them he would leave his fortune. He called all three sons to his bed, gave them 100 gold coins each, and told them to fill a large empty room. The first son bought a wagon load of sand. He spent all the money, but only half of the room was filled with sand. The second one spend his 100 coins on three wagon loads of straw. It filled more space than sand, but the room still was not filled. The third son spent only one coin. He bought a candle and lit it in the middle of the room. Darkness fled, and light filled the entire room.

We celebrate the miracle of Chanukkah not only by frying latkes in oil, but first and foremost, by spreading the light and filling the world with it. But we are also given a commandment to rejoice on Chanukkah, and latkes serve this purpose admirably. Especially if they are crazy latkes like mine! “You are making latkes out of what? – said my son,- you can’t be serious!”

But I am! It all started when a blogger friend asked if coconut milk could be clabbered, to use in latkes. Most definitely, and it is delicious! Then I thought, if we use grated potatoes, carrots, and zucchini to make latkes, why not shredded coconut? It was worth a try.

I added coconut prostokvasha (clabbered coconut milk – for instructions, click here), spelt flour, an egg (for vegan variety, use egg substitute), agave, vanilla extract, and a pinch of baking powder. Some salt and pepper also went in. Making non-dairy clabbered milk is very easy, but if you don’t want to bother, you can use store bought coconut yogurt or kefir.

Mix it all up, making sure there are no lumps. Preheat a frying pan and lightly mist it with oil.

Fry them, like you would fry any other latkes, about 3 – 4 minutes on each side. Flip them when they grow plump and turn golden brown at the edges. Remove them to a plate lined with paper towels to blot out excess oil.

I garnished them by sprinkling some more shredded coconut, to make it look like snow. My husband, of course, drenched them in chocolate syrup. They were fantastic! I did my small share to spread the Chanukkah light and the Chanukkah joy, and I am happy.

INGREDIENTS

• 2 cups shredded coconuts
• 1/4 cup spelt flour (coconut flour may be substituted)
• 1/2 cup coconut prostokvasha (clabbered milk), coconut kefir or yogurt
• 1 egg or substitute
• 1 tablespoon agave
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Salt and pepper to taste

PROCEDURE

• Preheat frying pan, lightly mist with oil.
• Combine all ingredients, mix thoroughly.
• Fry on medium heat, 3 – 4 minutes on each side.  Remove to plate lined with paper towels to blot out excess oil.
• Serve hot, garnished with shredded coconut.

Happy Chanukkah – enjoy!