1. The victory of the underdog (Maccabees) against a bully (the Syrian army) and rededication of the temple in Israel in 165 BC.

2. The miracle of one day’s worth holy olive oil that burned for eight days — allowing the Jews to ritually cleanse the Temple and prepare more supplies of holy oil.

This Sunday, Jews in the American South, and around the world will celebrate the first of eight nights of Hanukah by lighting the menorah and enjoying the delights of oil with friends and family.

Potato pancakes (latkes) and doughnuts (soufganiot) are traditional fried foods that Jews across the world typically eat this time of year. Latke is a Yiddish word — a language spoken by Eastern European Jews. Villagers cooked many dishes with potatoes in the winter, when available food was scarce. They also typically used schmaltz (chicken or goose fat) instead of oil to make the dish.

The Austro-Hungarian peasant carnival doughnut, which became a delicacy at the French court of Marie Antoniette, was adopted in Israel to celebrate the holiday because it is fried in oil.

We need dietary fats for our health including glowy skin, regulation of cholesterol metabolism, and to carry and aid the absorption of vitamins.

Unsaturated fats from fish, nuts, and vegetable oils are good for us in moderation and reduce high cholesterol levels that can lead to heart disease.

In biblical times, pure olive oil was widely used as a remedy for wounds, sores, chills, and aching throats, ears, and muscles. It was rubbed on cracked hands to soften them and help reduce rashes and irritation in babies and adults.

The term extra virgin – associated only with olive oil — refers to the first cold pressing of the fruit, done by pressing olives between mats using a large screw.

The owners of Boggy Creek Farm shared this recipe for Indian Sweet Potato Latkes during the Urban Farm Bicycle Tour. I haven’t made them myself, but would love to try them if any of you adventurous souls want to share a sample with me:

1 large sweet potato, peeled and coarsely grated

1/2 cup white flour

1 tsp sugar
1 tsp brown sugar

1 tsp baking powder

dash cayenne pepper

2 tsp curry powder

1 tsp ground cumin

1/4 tsp salt

fresh ground pepper

3 large eggs, beaten

1/4 cup whole milk

1/4-1/2 cup vegetable oil for frying – olive or canola will work well

In a large mixing bowl, combine all dry ingredients except potatoes. Add eggs and milk to make a stiff batter. Add potatoes and mix (batter should be moist, not runny).

Heat 2-3 tablespoons of oil in a large frying pan for a minute or so on medium-high heat. Drop two heaping tablespoons of potato batter into the hot pan and flatten down with the back of a spatula. Fry 3-4 pancakes at a time. Cook for several minutes until golden on each side. Place fried pancake on a plate covered with a paper towel.

Serve hot with a side of apple sauce and sour cream.