Get ready to celebrate Chanukah with a delightful array of traditional dishes: from crispy latkes and homemade applesauce to jelly-filled doughnuts and an assortment of recipes to satisfy every palate.
Classic Chanukah Potato Latkes
Author: Miriam Szokovski
Meat/Dairy: Pareve
Time Commitment: 30-60 Minutes
Skill Level: Intermediate
Dietary Considerations: Vegetarian, Dairy-Free
Ingredients:
½ onion
2 tablespoons oil
3 teaspoons kosher salt, divided
1.5 pounds Yukon Gold potatoes
2 eggs
¼ cup flour
Oil for frying
Instructions:
- Finely dice the onion and sauté in 2 tablespoons of oil along with 1 teaspoon of salt until it turns golden.
- Grate the Yukon Gold potatoes (using a box grater or food processor), then quickly submerge them in a bowl of cold water.
- In a separate bowl, combine the eggs, flour, the sautéed onion, and 2 teaspoons of salt. After draining the potatoes thoroughly, mix them into the egg mixture right away.
- Over medium heat, heat 2-4 tablespoons of oil in a frying pan. Check the oil temperature by dropping in a small amount of the latke mixture; it’s ready when it sizzles.
- To ensure consistent latkes, use a 1/4 or 1/8 cup measuring cup. Gently place the batter in the oil and lightly press it down. Fry for 2-3 minutes until golden brown, then flip and cook for another 1-2 minutes. Continue until all the latke mixture is fried, adding more oil as necessary for each batch.
Effortless Doughnut Hack for Chanukah
Author: Miriam Szokovski
Meat/Dairy: Pareve
Time Commitment: > 60 Minutes
Skill Level: Intermediate
Dietary Considerations: Vegetarian, Dairy-Free, Nut-Free
Ingredients:
Rhodes frozen dinner rolls (or a similar brand)
Oil for frying
Jam for filling (or your preferred filling)
Powdered sugar for topping (or other toppings of choice)
Instructions:
- Defrost and let the dough rise according to 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 they’ve developed a golden exterior and the insides are cooked.
- Using a slotted spoon, transfer the doughnuts to a cooling rack or a paper towel-lined plate.
- Once cooled, create a small hole on the side of each doughnut, fill with your choice of jam, and refer to additional detailed guidance for filling techniques.
- Dust with powdered sugar.
Classic Jelly Doughnuts (Sufganiyot)
Meat/Dairy: Dairy
Time Commitment: > 60 Minutes
Skill Level: Complex
Dietary Considerations: Nut-Free
Ingredients:
3 cups white bread flour + extra for dusting
1 teaspoon salt
1 envelope dry active yeast (2½ teaspoons)
¾ cup lukewarm milk
2 tablespoons sugar + additional 2-3 cups for coating the doughnuts
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted and cooled
1 jar of your favorite preserves/jam
Vegetable oil for frying
Cinnamon (optional for dusting)
Equipment: Candy thermometer suitable for attaching in the pot
Instructions:
- Mix 2 tablespoons of warm milk with 2 tablespoons of sugar in a small bowl. Sprinkle in the dry active yeast and set aside until frothy, about 5 minutes.
- In a mixing bowl, combine the flour and salt. Introduce the yeast mixture, eggs, and butter into the flour mix and stir until crumbly.
- Gradually add the remaining milk, one tablespoon at a time, until the dough forms a cohesive ball.
- Knead the dough on a lightly floured surface until smooth, or use a mixer with a dough hook. Form into a ball, place in an oiled bowl, cover with a kitchen towel, and allow to rise until doubled, approximately 2 hours.
- Once risen, punch down the dough and roll it out to ½” thickness on a floured surface, allowing for rests to relax the dough.
- Cut into 3-4” rounds using a floured biscuit cutter or drinking glass. Reroll scraps to create additional rounds.
- Place the cut doughnuts on floured baking sheets lined with parchment, allowing space between them, and cover with a dry towel. Let rise in a warm environment until doubled, about 30 minutes.
- Heat a deep, heavy pot filled with vegetable oil to 350ºF.
- Cautiously transfer the risen doughnuts into the hot oil and fry them in batches until puffed and golden, around 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 rest on a paper towel-lined plate. While still warm, coat in the sugar mixture.
- Fill a pastry bag or zip-top bag (with the tip cut off) with jelly and pipe about 1-2 tablespoons of filling into each doughnut before serving.
Dreidel-Shaped Wontons for Chanukah
Meat/Dairy: Pareve
Time Commitment: > 60 Minutes
Skill Level: Intermediate
Dietary considerations: Vegan, Dairy-Free, Egg-Free, Soy-Free
Ingredients:
2 small onions, finely diced
2-3 tablespoons oil
Salt
40 wonton wrappers
Oil for frying
Instructions:
- Sauté onions until they are golden brown.
- Employ a dreidel-shaped cookie cutter to cut shapes from the wonton wrappers.
- Place a teaspoon of onion filling onto half of the dreidel cut-outs.
- Wet the edges of the wrappers with water, cover with a matching dreidel cut-out, and gently press to seal.
- Heat oil in a shallow frying pan and fry until both sides are golden. Serve with your choice of dip.
- Optional: Use the leftover wonton dough to make crispy snacks by frying them, and then toss with a mix of salt, garlic powder, and smoked paprika for added flavor.
For more culinary creations, tips, and festive menu ideas, visit chabadplano.org.
