Chanukah Recipes

The festival of lights! It's time for latkes and doughnuts. Oil-fried foods are symbolic of the lamp oil in the Chanukah (KHAH-noo-kah) story. Preparing foods cooked in copious amounts of oil symbolizes our trust in God to supply this precious commodity.

Traditional latkes (LAHT-kes) (potato pancakes) are eaten with applesauce and/or sour cream. This may be the entire meal or may be accompanied by matzah (MAHT-zah) ball soup (see Passover), spring salad, roast chicken, and your choice of vegetables.

Desert may be homemade sufganiyot (SUF-gahn-nee-OTE), the Israeli standard Chanukah fare.

A new addition is the ever-popular sugar cookie decorated as stars of David, dreidels, and chanukiahs (KHAH-noo-KI-ahs).

Sarah’s Traditional Latkes (Serves 3-4)

INGREDIENTS

2 cups peeled and shredded potatoes
1 grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
vegetable oil (not canola or olive oil—will not produce crisp patties)

DIRECTIONS

• Drain excess moisture from potato mixture.

• In a medium bowl stir the potatoes, onion, eggs, flour and seasoning together.

• In a large skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down lightly to form 1/4 to 1/2 inch thick patties. Turn when brown and crisp, and brown on the other side. Replace oil as needed.

• Allow to drain on paper towels. Serve hot.

Elisangela Bernis’ Scrumptious Cheese Latkes (Serves 3-4)

INGREDIENTS

3 eggs
1 cup milk
1 cup cottage cheese, drained
1 1/2 cups flour 
 
1 tsp baking powder
1/2 teaspoon salt
5 Tbsps. sugar 
   
1 tsp. vanilla extract 
   
vegetable oil for frying

DIRECTIONS

• Place all the ingredients except oil together in a large bowl. Mix until smooth.

• Heat cup oil in a skillet. Using a large spoon, drop the batter into hot oil. Fry 2 to 3 minutes on each side, until lightly browned. Continue until batter is used up, adding oil when necessary.


• The latkes may be served topped with sour cream, applesauce, or maple syrup.

Sarah’s Veggie Latkes (Serves 4-6)

INGREDIENTS

2 1/2 cups grated zucchini
2 cups peeled and shredded potatoes
1 cup shredded carrots
3 eggs, lightly beaten
1 1/2 teaspoons salt
freshly ground black pepper
3/4 cup flour
1/2 cup chopped fresh parsley
vegetable oil

DIRECTIONS

• Drain excess moisture from the zucchini, potato and carrot mixture.

• In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in flour, and parsley.

• In a large skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down lightly to form 1/4 to 1/2 inch thick patties. Turn when brown and crisp, and brown on the other side. Replace oil as needed.

• Allow to drain on paper towels. Serve hot!

Sufganiyot

Sufganiyot (doughnuts) are filled with sweet cheese or preserves or jam.

INGREDIENTS

2 1/2 teaspoons active dry yeast
1/4 cup white sugar
3/4 cup warm milk (110 degrees F / 45 degrees C)
2 1/2 cups all-purpose flour
2 egg yolks
1/4 teaspoon salt
1 teaspoon ground nutmeg
2 tablespoons butter, softened
1/2 cup drained cottage cheese
1 egg
2 tablespoons white sugar
1 teaspoon vanilla extract
2 cups vegetable oil
1/2 cup confectioners' sugar

DIRECTIONS

• Dissolve the yeast and 2 tablespoons white sugar in the warm milk.

• Sift flour into a large bowl, make a well in the center and add the yeast mixture, egg yolks, salt, nutmeg, butter and remaining sugar. Stir flour into center. Once combined turn dough out onto a lightly floured surface knead until dough is elastic. Cover and let dough rise overnight in the refrigerator.

• Remove dough from the refrigerator and roll on a lightly floured surface to 1/8 to 1/4 inch thick. Cut into 2 inch rounds. Cover and let rise for about 15 to 20 minutes.

• In a medium bowl combine the cottage cheese, egg, 3 tablespoons white sugar and vanilla. Beat until well combined.

• Form dough rounds into a ball and insert about 2 teaspoons of cheese filling into half of the rounds and 2 teaspoons of preserves into the other half.

• In a heavy pot, pour in oil to about the 2 1/2 inch mark. Heat to 375 degrees F (190 degrees C). Drop sufganiot (doughnuts) into the oil, turning when browned. Drain on paper towels and roll in confectioners' sugar.