This year, Hanukkah begins on the evening of Saturday, Dec. 8 and ends on the evening of Sunday, Dec. 16. Here are a few recipes of traditional Hanukkah foods, but it doesn't have to be a holiday to enjoy them.
Potato Latkes
Ingredients
- 3 medium/large potatoes - washed, peeled and grated
- 1 egg for every 3 potatoes
- Approximately 1/4 cup of flour per every 3 potatoes
- 1 TBS onion powder per every 3 potatoes
- 1 TBS garlic powder per every 3 potatoes
Instructions
- Grate potatoes, drain off excess juices, add egg(s), flour, onion and garlic powders.
- Mix well.
- Place enough oil in a large frying pan to have approximately a half-inch of oil, or enough to cover the bottom half of the potatoes.
- Take a heaping soup spoon full of potato mixture and place in hot oil and flatten to make a pancake, approximately a quarter to a half-inch thick.
- Cook on medium heat and watch carefully as they go from being done to burnt very quickly.
- At medium heat, cook approx. 4 - 5 minutes on each side.
- Remove from pan when a medium to dark golden brown.
- Drain on paper towels then remove to plate.
- Best to use tongs to turn the latkes, so oil doesn't splatter.
Once they are ready to eat, try them with some apple sauce mixed with sugar & cinnamon, sour cream or just a sprinkling of salt.
Brisket
Ingredients
- 1 Brisket any size
- 1 packet onion soup mix
- 1 can jelled cranberry sauce
- Orange juice
Instructions
- Line deep baking pan with foil.
- Place brisket in pan.
- Dice up cranberry sauce and place on top of brisket.
- Sprinkle onion soup mix on top of brisket.
- Pour in enough OJ to cover brisket about half way.
- Cover with foil and bake at 350 until you can stick a fork in it and the fork slides out easily.
- Approx. 1 hr. per pound.
- Let cool and cut on the bias
Sufganiyot (jelly doughnuts) from chabad.org
Ingredients
- 2 packages yeast
- 1/3 cup sugar
- 3/4 cup water
- 1/4 cup orange juice
- 1/3 cup margarine
- 1/2 teaspoon salt
- 4 or 5 cups. flour
- 3 egg yolks
- Jelly of your choice for filling
- Powdered Sugar
Instructions
- Mix water, sugar, juice, and yeast.
- Let stand 10 minutes.
- Melt margarine and add to yeast mixture.
- Beat in eggs and salt.
- Add flour, mixing and kneading by hand to form a soft dough.
- Let rise 1-1/2 hours.
- Roll dough 1/4 inch thick and cut circles (approximately 2 inches).
- Let circles rise 1/2 hour.
- Deep fry at 400° F about 3 minutes, turning once.
- Pipe in jelly and roll in powdered sugar.
TELL US: What are your favorite things to eat during Hanukkah? Do you have any special or traditional Hanukkah recipes in your family?
