Hannukah is almost here and we at Crafting Jewish Style are so excited!
Hannukah is a wonderful time to get together with family to celebrate, and of course to eat yummy Hannukah food! Traditional Hannukah foods are usually fried in oil, to highlight the miracle of the menorah's oil lasting for eight days. Traditionally, latkes (fried potato pancakes)and sufganiot (Israeli jelly doughnuts) are eaten. Here are 2 great recipes for both.
● ■ ● ● ■ ● ● ■ ● potato latkes with applesauce ● ■ ● ● ■ ● ● ■ ●
These latkes are so yummy they are usually devoured as soon as they are ready and may never make it to the table! Serve with flavored applesauce — prepare it in advance so that the latkes will be hot when served. This recipe is from Crafting Jewish: Fun Holiday Crafts and Party Ideas for the Whole Family, used by permission.
Potato Latkes Ingredients:
- 4 potatoes
- 1 small onion
- 2 eggs
- 2 tablespoons matzo meal
- 1 teaspoon salt
- 1/8 teaspoon pepper
- vegetable oil
Strawberry Applesauce Ingredients:
- 16-ounce bag frozen strawberries
- 32-ounce jar applesauce
How to do it:
1. Use the vegetable peeler to peel the potatoes; place them into cold water in a large mixing bowl. With a knife, peel the onion and place it into the bowl.
2. Crack the eggs into the small bowl and stir them with the whisk.
3. Use the large hole attachment on your food processor to shred the potatoes and onion. Transfer to a mixing bowl. If using a box grater, grate the potatoes and onion over the mixing bowl against the large holes.
4. Take large scoops of potato mixture in your hands and squeeze out as much liquid as possible into the sink. Place the squeezed potato mixture into a mixing bowl.
5. Add the eggs, matzo meal, salt, and pepper to the potatoes and onions and mix with a wooden spoon until combined.
6. Pour about an inch of oil into the frying pan and place the frying pan over medium to high heat. Allow the oil to become very hot.
7. Ladle about a half-ladle of the mixture into the pan. Flatten with a fork and ladle in 3 to 5 more latkes. Do not place too close together. Fry for about 5 minutes; then flip with the pancake turner and fry for 2 minutes, until crispy but still soft on the inside.
8. Place 1–2 paper towels on a serving plate and transfer the fried latkes to the plate. Serve immediately.
9. For strawberry applesauce: Place strawberries into a large microwave-safe bowl; microwave for 4–6 minutes, until mushy and juicy. Add the applesauce to the bowl and mix well with a spatula.
Estimated prep time: 20 minutes
Cooking time: 7 – 10 minutes per batch
Parve • Yield: 8 – 10 latkes
■ ● ● ■ ● ● ■ ● sufganiot ● ■ ● ● ■ ● ● ■ ●
In Israel, around Chanukah time, it seems that sufganiot (doughnuts), are sold on every street corner. These delicacies are traditionally filled with jelly, but dulce de leche (caramel sauce) or custard filling taste yummy too. Nothing can compare to the taste of home-made doughnuts! Since there is hot oil involved, this project definitely requires adult supervision and involvement.
This recipe is from What’s Cooking: A Unique Collection of Kosher Recipes, used by permission.
Ingredients:
- ¼ cup warm water (105°-115°F)
- 2 (¼-oz.) packets dry yeast
- ¾ cup sugar plus 1 tablespoon
- 1½ cups milk, soy milk, or rice milk, at room temperature
- 1 teaspoon salt
- 2 eggs
- 6 tablespoons butter or margarine, softened
- 5-6 cups flour, plus more for pastry board
- 4 cups oil
- 1-2 cups confectioners' sugar, optional
- optional fillings: jelly, dulce de leche (caramel sauce), purchased custard filling
How to do it:
1. Place the warm water into the mixer bowl. Sprinkle the yeast and the one tablespoon sugar over the water. Let stand for 5-10 minutes or until the yeast mixture becomes foamy and bubbly.
2. Add the milk, sugar, salt, eggs, butter, and 2 cups flour. Mix on a low speed for a few minutes.
3. Beat in the remaining flour, ½ cup at a time, until the dough no longer sticks to the bowl. Knead for approximately 5 minutes or until the dough feels smooth and elastic.
4. Cover the dough with a dish towel and let rise in a warm place for 1 hour, or until doubled in size.
5. Sprinkle a counter or pastry board with a light coating of flour. Place the dough onto the floured surface and use a rolling pin to gently roll the dough to a ½" thickness.
6. Use the cookie cutter or the opening of the drinking glass to cut the dough into circles. Let rise again until doubled in size, approximately ½-hour. Re-roll scraps and cut more circles.
7. While the doughnut rounds are rising, clip a deep-frying thermometer to the side of the pot. Place 4 cups of oil into the pot and heat on medium-high heat until the temperature measures 375°F on the deep-frying thermometer.
8. Cover a platter with paper towels and set aside.
9. Carefully slide 4 doughnut rounds into the hot oil, using a slotted spoon or flat spatula. Let fry for about 40 seconds–1 minute, or until they rise to the surface of the oil. Turn over with the slotted spoon and fry for another 40 seconds–1 minute, or until golden brown.
10. Remove the doughnuts from the oil and place on prepared platter.
11. Use the sugar sifter to sift the confectioners' sugar over the warm doughnuts.
Optional: Make a small slit in the side of each doughnut with a knife. Insert the jelly or other filling with a tablespoon. Or, fill a pastry bag with your filling of choice and insert the tip of the pastry bag into the opening. Pipe 1 tablespoon of filling into each doughnut.
Estimated prep time: 1 hour
Rising time: 1½ – 2 hours
Dairy or Parve • Yield: approximately 4 dozen sufganiot
Share your favorite recipes with us and tell us how you celebrate! Every comment will be entered into the 2 Hannukah giveways going on right now!
Wouldn't these doughnuts look great with the Hannukah Picks, from the giveaway, stuck inside? Yummy!!
Lisa Spiegel created this layout with each of her daughters lighting the Hannukah candles on the fourth night. I love how she hand-cut the big 8 and the presents.
I hope this sketch inspires you to scrap some of you Hannukah photos. Please share your work by leaving a comment.
