Easy Hanukkah Recipes

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Delicious Hanukkah dishes celebrate the miracle of a day's worth of oil that kept burning for eight days. For this reason, oil plays a key role in many Hanukkah favorites.

Lots of Latkes

You can leave out just about anything else, but Hanukkah just wouldn't be Hanukkah without latkes. Here's a classic latke recipe and a fun variation:

Basic Potato Latkes

  • 2 Pounds of white or Yukon gold potatoes
  • Cold water
  • 2/3 cup of pureed onion
  • 1/3 cup of finely chopped onion
  • 2 eggs
  • 1½ teaspoons of salt
  • ½ cup flour
  • Vegetable oil for frying
  1. Peel and grate potatoes by hand or in a food processor.
  2. Allow grated potatoes to sit in a bowl of cold water for about five minutes.
  3. Drain potatoes and then squeeze out juice by rolling them up in a clean kitchen towel or paper towel.
  4. Mix eggs, onion puree, chopped onion, salt and flour into potatoes.
  5. Heat about ½ cup of vegetable oil to 375 in a large skillet.
  6. Spoon batter into oil one tablespoon at a time and press gently down into a pancake shape. (Try not to crowd the pan with too many latkes at once, as this will lower the oil temperature.)
  7. Cook about five minutes; turn and cook an additional five minutes on the other side. Drain on paper towels.
  8. Serve with sour cream or applesauce.
Ready for Planting Finished Product

Sweet Potato Latkes

  • 1 pound of sweet potatoes, peeled and grated
  • ½ cup chopped Vidalia onion
  • 1/3 cup of flour
  • 2 eggs, beaten
  • 1 teaspoon of salt
  • ¼ teaspoon of cayenne pepper
  • Pinch of cinnamon
  • Vegetable oil for frying
  1. Mix potatoes, onions, flour, eggs, salt, cinnamon and pepper.
  2. Heat oil on high in large skillet.
  3. Spoon batter into oil by about 1/8 cup per latke and gently flatten with a spoon.
  4. Reduce heat to medium and cook about a minute and a half on each side, until golden. Drain on paper towels.

Homemade Applesauce

Since latkes are traditionally enjoyed with sour cream or applesauce, try this healthy applesauce recipe:

Chunky Applesauce

  • 5 to 6 sweet apples
  • ½ cup of water
  • 1 tablespoon of lemon juice
  • 1 tablespoon of cinnamon
  • ¼ teaspoon of ginger
  • ¼ teaspoon of nutmeg
  • ¼ teaspoon of allspice powder
  1. Peel, core and cube apples.
  2. Heat apples in water and lemon juice until boiling and then lower heat to simmer.
  3. Stir in spices and simmer for 10 to 15 minutes, until apples soften. Serve warm with latkes.

Sufganiyot

A longstanding tradition in Israel, fried sufganiyot (jelly donuts) is becoming an American Hanukkah favorite as well.

Sufganiyot

  • 2 tablespoons active dry yeast
  • ½ cup warm water
  • About 1/3 cup of sugar, divided
  • 2½ cups all-purpose flour, plus extra for dusting
  • 2 eggs
  • 2 tablespoons butter, softened
  • ¼ teaspoon cinnamon
  • ¼ teaspoon fresh nutmeg
  • 1½ teaspoons salt
  • 3 cups vegetable oil
  • 1 cup of seedless strawberry jam
  1. Combine one teaspoon of sugar, yeast and warm water. Allow mixture to rest for about 10 minutes, until foamy.
  2. Pour flour into large bowl. Make a well in the center and add eggs, yeast mixture, ¼ cup sugar, butter, cinnamon, nutmeg and salt.
  3. Stir with a wooden spoon until dough becomes sticky.
  4. Flour work surface and knead dough until smooth and bouncy enough to spring back when you poke it.
  5. Leave dough to rise in an oiled, covered bowl, in a warm area for an hour to an hour and a half, until doubled.
  6. Roll dough to ¼ inch thickness on a floured surface, and cut into 20 2½-inch rounds.
  7. Cover rounds in plastic wrap and let rise for 15 minutes.
  8. Heat oil in a saucepan over medium heat to 370 degrees. Carefully ease four rounds into the hot oil with a slotted spoon and fry for about 40 seconds on each side. Move donuts to drain on a paper towel and fry remaining donuts, four at a time.
  9. Roll donuts in sugar while still warm.
  10. Fill a pastry bag with jam and use a number 4 tip. Make a hole in the side of each donut with a toothpick, fit the tip into the hole and squeeze about two teaspoons of jam into each donut.

Other Hanukkah Favorites

Round out your Hanukkah dinner table with these hearty favorites:

Sweet Potato Tzimmis

  • 5 sweet potatoes, peeled, cooked and cubed
  • 4 large carrots, peeled, cooked and cubed cut in chunks
  • 1 cup of golden raisins
  • 1 teaspoon of cinnamon
  • ¼ teaspoon of nutmeg
  • ½ cup of honey
  • 2 Tablespoons butter, melted
  • Pinch of black pepper
  • Pinch of salt
  • Orange juice
  • 3 sweet apples, peeled and sliced
  1. Preheat oven to 350.
  2. Mash and combine sweet potatoes and carrots.
  3. Add raisins.
  4. Mix in salt, pepper and spices.
  5. In a separate bowl, mix butter, juice and honey.
  6. In a greased two-quart baking dish, alternate layers of vegetable mix and apples, dribbling the honey mixture between each layer, making sure a vegetable layer is on top.
  7. Bake about 45 minutes.

Easiest Gefilte Fish Recipe

  • 1 can of tuna
  • 2 eggs
  • 1 grated onion
  • 1 grated carrot
  • ¼ teaspoon sugar
  • Salt and pepper to taste
  • Matzo meal
  • 1 chopped onion
  • 3 sliced carrots
  • 2 celery stalks
  • 1 vegetable bullion cube
  1. Drain tuna and flake.
  2. Add eggs, grated onion, carrots, sugar, salt and pepper.
  3. Stir in enough matzo meal for mixture to hold its shape and let stand 10 minutes.
  4. In a medium saucepan, heat sliced and chopped vegetables and bullion cube to a boil.
  5. Wet hands and shape fish mixture into small balls.
  6. Ease balls into boiling water and simmer 25 minutes.
  7. Refrigerate and serve cold on a bed of greens.

Help create warm and happy holiday memories by bringing the wonderful tastes of traditional, homemade Hanukkah foods to your table.

Resources:

http://www.marthastewart.com

http://chanukah.spike-jamie.com

http://www.kosherblog.net

http://www.asksasha.com

Last Updated: December 21, 2011
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About Roberta Pescow Roberta Pescow holds a bachelor's degree in communications from City University of New York, Queens College and is a freelance writer and editor in the NJ area. The author of "A Life In The Service" and "A Monster's Tears," she enjoys writing informative articles, personal essays, fiction and music.  Roberta is a proud mother of two. Her other interests include fitness, photography, sculpture and meditation. She is a voracious reader and holds a 2nd degree black belt in Tae Kwan Do. Roberta enjoys decorating her hectic, but happy home and garden in original and affordable ways.  

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