New York City Jews Spin The Dreidel, Fry Latkes Ahead Of The Start Of Chanukah
NEW YORK(CBSNewYork) -- At Park East Synagogue on the Upper East Side, the children are getting ready for Chanukah.
Chanukah commemorates the re-dedication of the holy temple in Jerusalem more than 21 centuries ago, and how a small amount of oil meant to provide light for one day burned for eight.
As CBS2's Scott Rapoport reported, the Festival of Lights as it's called doesn't start until Sunday night, but kids at the synagogue were getting a head start lighting the menorah, spinning dreidels, and eating chocolate coins wrapped in silver known as Chanukah gelt.
Jack Mendelson, 4, said he was excited about the holiday.
"Because I get presents," he said.
On the Upper West Side shoppers were picking up food for the holiday, including a traditional Chanukah staple, potato pancakes known as latkes.
"It's probably one of the most important parts of the holiday," Sam Seigel said, "It's an excuse to eat latkes."
Seri Kertzner, showed CBS2's the secret to making the perfect latke.
"It's a secret from my bubbe, my grandmother," she said.
She started by grating a potato and putting it in ice water. Later, when she removed it from the bowl it left a starchy residue.
"Because the more potato starch you have the crispier the latkes you will get," she said.
Next she added potato, onions, egg, a quarter cup of beer, flour, and salt, before mixing vigorously and frying it up in a pan with corn oil on high heat for four to six minutes, until it was golden brown.
Full disclosure, according to CBS2's Rapoport the latkes were pretty awesome.
