(Staten Island Advance/Pamela Silvestri)

STATEN ISLAND, N.Y. -- Following a well-attended latke dinner at Temple Israel in Randall Manor, Rabbi Michael D. Howald led Friday night's service that included a lighting of the sixth candle on the menorah. In the midst of the program, he stood solemnly at his podium on the bimah (the stage) and after a long pause followed by the greeting "Shabbat Shalom!," Rabbi Howald launched into his sermon.

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(Courtesy of Temple Israel)

"With all the controversies in the world today, nationalism versus internationism, free trade versus protectionism, right versus left, pear versus apple, none is more persistent and more important...than the argument between the latke and the hamantaschen," he said with a twinkle in his eye.

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Pamela Silvestri

Latkes (and lots of them as Temple Israel would have it earlier this evening) are potato pancakes traditional to Hannukah.

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(Staten Island Advance File Photo)

Hamantashen are triangular, fruit-filled cookies typical of Purim, a Jewish holiday that will be in early spring 2019.

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Pamela Silvestri

"To my left, defending the worst Jewish cookie every invented, is Cantor Benrey," said the straight-faced Rabbi to the giggles of his audience in the temple sanctuary. Student Cantor Jennifer Benrey nodded to her food foe.

"I, your humble rabbi, will defend the least healthy but best-tasting holiday side dish Judaism has to offer, the lovely latke, crisp and golden brown, piping hot from the oven," he said with conviction.

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Pamela Silvestri

"We will each have two minutes to make our case, then you will decide. Latke! Or Hamantaschen!," the Rabbi boomed.

With that, Cantor Benrey spoke on behalf of the hamantaschen conjuring up the image of David, King of Israel, "eating a bag of apricot-filled Purim pastries supplied by Sisterhood."

The Cantor continued, "Not very many people know this, but Shlomo Halevei Alkabetz, the author of L'cha Dodi, originally had a tenth and final verse that went, 'Arise, arise, you thinly rolled dough; enfold your poppy filling and satisfy the hunger of the people who love three-cornered cookies!'"

She deadpanned, "The verse was only dropped after the Great Hamantaschen riots of 1642, sparked by the Cluelesster Rebbe's decision to replace Hamantaschen with black and white [cookies]."

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Pamela Silvestri

In the end, the rabbi rallied for the "clearly superior Jewish holiday snack, the lovely, luscious latke." To which the Cantor countered it was "the oilest, smelliest, messiest starch dish ever served on a Jewish holiday" and the rabbi offered as "the most delicious use of potato, oil and flour ever conceived by the people of Israel."

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Pamela Silvestri

And with that, Rabbi Howald and Cantor Benrey said together, "...May you and your families continue to be blessed with brightness and joy during these final days of the Festival of Light."

Following the rousing songs "Ocho Kandelikas" and rounds of "Lots of Latkes," the congregation broke for dessert -- Munchkins and jelly doughnuts.

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Pamela Silvestri

How do you make latkes?

Jodi Siegel says she adds the eggs, flour and potato as she goes, just going by eye.

Alina Shteynberg, a cooking instructor who is part of Temple Israel, also plays around with ingredients. Sometimes she adds baking powder for a little bit of puff to the end-product. She shares her recipe.

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Pamela Silvestri

ALINA'S SHTEYNBERG'S LATKE RECIPE

Alina's Latkes Recipe

(Makes about 40)

5 pounds potatoes (I prefer thin skinned yukon gold because I hate peeling potatoes)

2 onions, about 1 pound

3 eggs

1/4 cup all-purpose flour

1 teaspoon baking powder

3 teaspoons regular salt

2 teaspoons black pepper

Vegetable oil, for frying

Course kosher salt. for sprinkling after cooking

Sour cream, for serving

TOOLS: You will need paper towels, bake sheets, a long-handled spoon and a box grater.

DIRECTIONS:

Do Ahead: Scrub potatoes well if using a thin skin Yukon gold. If using other kind, peel and and submerge in water until ready to use.

When you're ready, shred potatoes and onions on box grater. Mix well until combined and place into colander and cover with weighted plate and drain overnight. It's OK if potatoes brown; this will not impact taste.

Working in batches, place drained potatoes and onions in clean kitchen towels and wring out as much liquid as possible. Expect to go through 4 kitchen towels.

Beat eggs in a bowl, then add in flour, baking powder, salt and pepper in a bowl. Mix egg mixture into drained potatoes and onions until all evenly coated.

While you are combining the potatoes/onions with the egg mixture, heat vegetable oil in 2 large heavy bottom saute pans on medium/high heat.

Test oil readiness by dropping single potato shred into pan, if sizzles, oil is ready to cook. T

To cook, spoon about 1/3 cupfuls of potato onion mixture into hot pan, about 1-inch apart, press down slightly with back of spoon to form and cook for 3 to 4 minutes per side, until golden brown and crispy, then flip.

In between batches, pull out any potato bits and replace oil after 3 batches in same pan. When done, lay out on paper towels to drain and sprinkle with course kosher salt. Serve immediately or keep warm in low oven until all are done cooking/ready to serve.

-- Alina Shteynberg, West Brighton

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(Courtesy of Biren)

Here are scenes from Temple Israel's latke dinner held on Friday, Dec. 7, 2018.

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Pamela Silvestri

The latke dinner was organized by Shariann Ganz.

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Pamela Silvestri

New Temple members and guests were given challah bread.

Cooks additionally included Jeffrey Ganz, Karen Gross, Joanna Meltzer, Pamela Rogozin, Alina Shteynberg and Jodi Siegel.

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Pamela Silvestri

Scenes from Temple Israel's latke dinner on Friday, Dec. 7, 2018.

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Pamela Silvestri

Scenes from Temple Israel's latke dinner on Friday, Dec. 7, 2018.

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Pamela Silvestri

Scenes from Temple Israel's latke dinner on Friday, Dec. 7, 2018.

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Pamela Silvestri

Scenes from Temple Israel's latke dinner on Friday, Dec. 7, 2018.

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Pamela Silvestri

Scenes from Temple Israel's latke dinner on Friday, Dec. 7, 2018.

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Pamela Silvestri

Scenes from Temple Israel's latke dinner on Friday, Dec. 7, 2018.

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Pamela Silvestri

Scenes from Temple Israel's latke dinner on Friday, Dec. 7, 2018.

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Pamela Silvestri

Scenes from Temple Israel's latke dinner on Friday, Dec. 7, 2018.

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Pamela Silvestri

Scenes from Temple Israel's latke dinner on Friday, Dec. 7, 2018.

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Pamela Silvestri

Scenes from Temple Israel's latke dinner on Friday, Dec. 7, 2018.

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Pamela Silvestri

Scenes from Temple Israel's latke dinner on Friday, Dec. 7, 2018.

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Pamela Silvestri

Scenes from Temple Israel's latke dinner on Friday, Dec. 7, 2018.

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Pamela Silvestri

Scenes from Temple Israel's latke dinner on Friday, Dec. 7, 2018.