When cultures collided in one family’s Raleigh kitchen, a new food tradition — part Jewish, part Southern Baptist — was born. Two treats served each year for Hanukkah — latkes and sufganiyot, or jelly doughnuts — got updates. The Jewish husband was mesmerized. The Southern wife had a secret.
Hanukkah had become a ho-hum holiday for an Asheville professor, until a gathering of friends — and a batch of crisp latkes — awakened his spirit.
Our favorite Hanukkah dish gets a North Carolina twist. Go the extra mile by preparing homemade applesauce to go alongside your latkes.
