Cook up a traditional Chanukah feast with latkes, applesauce, jelly doughnuts, and a variety of recipes to satisfy everyone’s palate.
Classic Chanukah Potato Latkes
By Miriam Szokovski
Meat/Dairy: Pareve
Time: 30-60 Minutes
Difficulty: Intermediate
Health & Allergies: Vegetarian, Dairy-Free
Ingredients:
- ½ an onion
- 2 tbsp. oil
- 3 tsp. kosher salt, divided
- 1.5 lbs. Yukon Gold potatoes
- 2 eggs
- ¼ cup flour
- Oil for frying
Directions:
- Dice the onion and sauté it in 2 tbsp. oil and 1 tsp. salt until it turns golden.
- Grate the potatoes (using either a hand grater or a food processor). Immediately place the grated potatoes in a bowl of cold water.
- In a separate bowl, combine the eggs, flour, fried onion, and 2 tsp. salt. Drain the grated potatoes thoroughly, add them to this mixture, and mix right away.
- Heat 2-4 tbsp. of oil in a frying pan over medium heat. To check if the oil is hot, drop a small amount of the mixture into the pan; it should sizzle.
- For evenly sized latkes, use a ¼ or 1/8 cup measuring cup to scoop the batter and gently drop it into the oil. Press down lightly with the back of the cup to flatten. Fry for 2-3 minutes until golden, then flip and cook for an additional 1-2 minutes on the other side. Repeat until all the mixture is used, adding more oil as needed between batches.
Time-Saving Donut Method
By Miriam Szokovski
Meat/Dairy: Pareve
Time: > 60 Minutes
Difficulty: Intermediate
Health & Allergies: Vegetarian, Dairy-Free, Nut-Free
Ingredients:
- Rhodes frozen dinner rolls (or similar)
- Oil for frying
- Jam for filling (or filling of your choice)
- Confectioners sugar for topping (or topping of your choice)
Directions:
- Allow the rolls to thaw and rise as per the package instructions.
- Heat oil in a pot or deep fryer to 350°F (180°C).
- Fry the doughnuts for a minute or two on each side until the outsides are golden and the insides are cooked.
- Remove them with a slotted spoon and place them on a cooling rack or a plate lined with paper towels.
- Let the doughnuts cool. Use a knife to create a hole from the side into the center, and fill them with jam or your chosen filling.
- Dust with powdered sugar before serving.
Classic Sufganiyot (Jelly Doughnuts)
Meat/Dairy: Dairy
Time: > 60 Minutes
Difficulty: Complex
Health & Allergies: Nut-Free
Ingredients:
- 3 cups white bread flour + extra for dusting
- 1 tsp salt
- 1 envelope dry active yeast (2½ tsp)
- ¾ cup lukewarm milk
- 2 tbsp sugar + 2-3 more cups for coating
- 2 large eggs, lightly beaten
- 2 tbsp unsalted butter, melted and cooled
- 1 jar of your preferred preserves/jelly
- Vegetable oil for frying
- Cinnamon (optional for coating)
Equipment:
- Candy thermometer that fits inside your pot
Directions:
- In a small bowl, combine 2 tbsp of warm milk and 2 tbsp of sugar. Add the dry yeast and let sit until foamy, about 5 minutes.
- In a mixing bowl, combine 3 cups of flour and 1 tsp salt. Add the yeast mixture to the flour, then add the eggs and melted butter. Mix until crumbly.
- Gradually mix in the remaining milk, one tablespoon at a time, until the dough forms a ball.
- Turn the dough out onto a floured surface and knead until smooth. Shape into a ball, transfer to an oiled bowl, cover with a towel, and let rise until doubled, about 2 hours.
- Punch down the risen dough, turn it out onto a floured surface, and roll it out to about ½” thick. Allow the dough to rest periodically.
- Use a floured biscuit cutter to cut out 3-4” rounds. Re-roll scrapes to cut more rounds.
- Place the doughnuts on floured baking sheets lined with parchment, spacing them apart. Cover lightly and allow to rise in a warm area until doubled, about 30 minutes.
- Heat a deep pot filled with vegetable oil to 350°F.
- Fry the risen doughnuts in batches until golden and puffed, about 1-2 minutes on each side.
- Prepare a plate with a mixture of sugar and cinnamon for coating.
- Using a slotted spoon, remove the doughnuts and briefly blot on a paper towel. While still hot, sprinkle with cinnamon-sugar.
- Fill a pastry bag or zip-top bag with jelly. Insert the tip into each doughnut and pipe in the filling before serving.
Dreidel-Shaped Chanukah Wontons
Meat/Dairy: Pareve
Time: > 60 Minutes
Difficulty: Intermediate
Health & Allergies: Vegan, Dairy-Free, Egg-Free, Soy-Free
Ingredients:
- 2 small onions, finely diced
- 2-3 tbsp. oil
- Salt
- 40 wonton wrappers
- Oil for frying
Directions:
- Sauté the onions until they turn golden.
- Use a dreidel-shaped cookie cutter to cut shapes from the wonton wrappers.
- Place a teaspoon of the onion mixture in the center of half the shapes.
- Dip your fingers in water, wet the edges of the wrappers, then place a second shape on top and gently press down to seal.
- Heat oil in a shallow frying pan and fry the wontons briefly on each side until golden. Serve with your preferred dipping sauce.
- Optional: Use any extra dough from the wrappers. Heat more oil and fry the unused dough until golden. Toss it with a mixture of salt, garlic powder, and smoked paprika for a tasty snack.
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