Chanukah Food!

Many would agree that one of the best things about Chanukah is the food! Thanks to the miracle of oil we make delicious potato pancakes called latkes, and donuts called sufganiyot. Try these basic recipes or look for creative variations all over the web.

Potato Latkes

  • 2 cups peeled and shredded potatoes
  • 1 tablespoon grated onion
  • 3 eggs, beaten
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 cup peanut oil for frying

Directions

  1. Place the potatoes in a cheesecloth and wring, or let them sit in a strainer to extract as much moisture as possible
  2. In a medium bowl stir the potatoes, onion, eggs, flour and salt together
  3. In a large heavy skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot with apple sauce and sour cream.
Sufganiyot
2 (1/4 ounce) envelopes dry yeast
1/4 cup warm water (105 to 115 degrees F)
1 1/2 cups lukewarm milk or 1 1/2 cups soymilk
3/4 cup sugar
1 teaspoon salt
2 eggs
6 tablespoons shortening or 6 tablespoons margarine
5 cups flour
oil, for deep frying
1 (13 1/2 ounce) jar strawberry jelly (or other fruit jelly)
confectioners’ sugar

Directions

  1. Sprinkle yeast over warm water and let stand five minutes or until foamy.
  2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and two cups flour. Mix for a few minutes at low speed.
  3. Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic.
  4. Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer.
  5. Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk.
  6. Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown.
  7. Fill with 1 T jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. Close tightly; roll in confectioners’ sugar. Yields 40 donuts.

Happy Chanukah!