Celebrate Chanukah with a feast featuring latkes, applesauce, jelly doughnuts, and more delicious recipes to satisfy everyone’s palate.
Classic Potato Latkes for Chanukah
By Miriam Szokovski
Meat/Dairy: Pareve
Time: 30-60 Minutes
Difficulty: Intermediate
Health & Allergies: Vegetarian, Dairy-Free
Ingredients:
½ onion
2 tbsp. oil
3 tsp. kosher salt, split
1.5 lbs. Yukon Gold potatoes
2 eggs
¼ cup flour
Oil for frying
Instructions:
- Finely chop the onion and sauté it in 2 tbsp. oil with 1 tsp. salt until it turns golden.
- Grate the potatoes using a grater or food processor. Immediately place the grated potatoes in a bowl of cold water.
- In another bowl, combine the eggs, flour, cooked onions, and 2 tsp. salt. After draining the potatoes, add them to this mixture and stir to combine.
- In a skillet, warm 2-4 tbsp. of oil over medium heat. Test the oil temperature by dropping a small amount of the mixture; it’s ready when it sizzles.
- For even latkes, use a measuring cup (1/4 or 1/8 cup) to portion the mixture into the pan. Flatten slightly with the back of the cup. Cook for 2-3 minutes until golden, flip, and fry for another 1-2 minutes. Repeat until all mixture is used, adding more oil as necessary.
Time-Saving Donut Trick
By Miriam Szokovski
Meat/Dairy: Pareve
Time: > 60 Minutes
Difficulty: Intermediate
Health & Allergies: Vegetarian, Dairy-Free, Nut-Free
Ingredients:
Rhodes frozen dinner rolls (or equivalent)
Oil for frying
Jam for filling (or your preferred filling)
Confectioners sugar for sprinkling (or your favorite topping)
Instructions:
- Thaw and allow the dough to rise as directed on the packaging.
- Heat oil in a deep fryer or pot to 350°F (180°C).
- Fry the doughnuts for 1-2 minutes per side until golden and cooked through.
- Remove with a slotted spoon and place on a cooling rack or a plate with paper towels.
- Once cooled, pierce the side of each doughnut with a knife to create a pocket and fill with jam or your chosen filling. For detailed stuffing instructions, click on the link provided.
- Dust with powdered sugar.
Traditional Sufganiyot (Jelly Doughnuts)
Meat/Dairy: Dairy
Time: > 60 Minutes
Difficulty: Complex
Health & Allergies: Nut-Free
Ingredients:
3 cups all-purpose flour + extra for dusting
1 tsp salt
1 packet dry active yeast (2½ tsp)
3/4 cup lukewarm milk
2 tbsp sugar + 2-3 cups more for coating
2 large eggs, beaten
2 tbsp unsalted butter, melted and cooled
1 jar of your favorite jelly or preserves
Vegetable oil for frying
Cinnamon (optional for coating)
Equipment: candy thermometer suitable for deep frying
Instructions:
- In a small bowl, mix 2 tbsp of warm milk with 2 tbsp of sugar. Add yeast and let it sit until it becomes foamy, about 5 minutes.
- In a mixing bowl, combine flour and salt. Incorporate the yeast mixture along with the eggs and butter. Mix until a crumbly dough forms.
- Gradually add the remaining milk, 1 tbsp at a time, until a cohesive dough forms.
- Turn the dough out onto a floured surface and knead until smooth. Alternatively, use a mixer with a dough hook. Shape into a ball, place in a greased bowl, cover, and allow it to rise until doubled in size, approximately 2 hours.
- Deflate the risen dough and roll it out on a floured surface to about ½” thick, letting it rest periodically.
- Use a biscuit cutter or drinking glass to cut 3-4” rounds from the dough. Re-roll scraps as necessary.
- Lay the doughnuts on floured baking sheets lined with parchment paper, spacing them apart. Cover with a dry towel and let rise until doubled in size, about 30 minutes.
- Heat a deep pot filled with vegetable oil to 350º.
- Fry the doughnuts in batches until golden and puffed, about 1-2 minutes per side.
- Prepare a bowl containing sugar mixed with cinnamon for coating.
- Using a slotted spoon, remove the doughnuts and drain briefly on paper towels. While still warm, roll them in the cinnamon-sugar mixture. Set aside.
- Use a pastry bag or a zip-top bag with a cut corner to fill the doughnuts with jelly, piping in about 1-2 tbsp of filling into each. Serve warm.
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 chopped
2-3 tbsp. oil
Salt
40 wonton wrappers
Oil for frying
Instructions:
- Sauté the onions in oil until golden brown.
- Utilize a dreidel-shaped cookie cutter to cut shapes from the wonton wrappers.
- Put a teaspoon of the onion mixture in the center of half the dreidel cut-outs.
- Moisten the edges with water, place another cut-out on top, and press to seal.
- Heat oil in a shallow skillet and fry the wontons briefly on both sides until golden. Serve with your favorite dipping sauce.
- Optional: Use leftover wonton dough scraps, fry them, and toss in a mixture of salt, garlic powder, and smoked paprika for a crunchy snack.
For additional recipes, cooking tips, and menu ideas, visit chabadplano.org
