Hanukkah begins on the 25th day of the Hebrew month
of Kislev, which usually falls out some time in December;
since the Hebrew calendar is lunar, Jewish holidays
aren’t always celebrated on the same date in the
standard western calendar. During Hanukkah, Jewish families
light a special candelabrum called a menorah (or Hanukkiah)
which is lit every night for eight nights, with a new
candle added each night (1 on the first night, 2 on
the second, and so on).
As a tasty reminder of the miracle of the oil, fried
foods are often a part of Hanukkah celebrations. The
two most popular are potato pancakes (also known as
latkes, a Yiddish word) and jelly doughnuts, called
sufganiyot (a Hebrew word). Some people also make sugar
cookies cut out in the shape of a Hanukkah menorah,
a dreidel (a spinning toy that is the centerpiece of
a Hanukkah game) or a six-pointed Star of David. The
cookies can be decorated with blue-and-white icing,
to match the colors of the Israeli flag.
Hanukkah Recipes – Potato Latkes
Every family has its favorite variations, but here
are the basics:
1 pound russet potatoes, peeled (about 4 potatoes)
1 large onion, grated
4 eggs, beaten
1 teaspoon salt
Oil for frying
Grate the potatoes (in food processor or by hand),
then soak briefly in water. Strain, then add onions.
Place mixture in center of clean kitchen towel (or heavy
duty paper towel), hold corners together and squeeze
out excess water; this will help keep the latkes from
being soggy. Put potatoes and onions in bowl and stir
in eggs and salt.
Heat 1/4 - 1/2” oil on 10-12” skillet over
medium heat. Spoon about 1/4 cup latke mixture into
hot oil, then flatten mixture into pancake shape. Cook
on one side until golden brown and crispy at edges (about
3-5 minutes), then gently turn with spatula and cook
other side. Cook several latkes at the same time, but
don’t crowd the skillet. Add more oil to skillet
as needed. Using the spatula, transfer finished latkes
to paper towels to drain, then serve. Keep latkes warm
in low-heated oven (about 250 degrees) while preparing
another batch. Recipe makes about 1 dozen latkes and
can be doubled or tripled.
Potato latkes should be served hot and are often eaten
with either applesauce or sour cream.
Hanukkah Recipes – Sufganiyot
2 packages dry yeast
3/4 cup lukewarm milk or water
2 1/2 cups all-purpose flour
4 tablespoons sugar
1 teaspoon cinnamon
1 1/2 tablespoon softened butter or margarine
2 egg yolks
Pinch of salt
Vegetable oil (for frying)
Fruit preserves or jelly (for filling)
Powdered sugar
Dissolve yeast and 2 tablespoons sugar in lukewarm
milk or water; put aside for 10 minutes. Sift flour,
then put it on flat surface and make a well in the center.
Add yeast mixture, egg yolks, salt, cinnamon and remaining
2 tablespoons sugar. Knead well, then add butter or
margarine and continue kneading until dough is smooth
and elastic. Put in bowl, cover and let rise until doubled
(several hours or overnight).
Roll dough out to 1/8” thickness on floured board.
Using a cookie cutter or glass, cut out 2” circles.
Cover and let rise 15 more minutes. With hands, form
each circle into a ball. Insert a teaspoon of jam into
center, then pinch closed. (NOTE: you can also spoon
jam into center of circle of dough, then top with a
second circle and pinch this closed; this will make
bigger but fewer doughnuts.)
Pour 2-3” oil into 2-quart saucepan or deep fryer
and heat until very hot. Gently drop dough balls into
oil, 4-5 at a time. Brown on one side (about 3 minutes),
then turn and brown other side. Remove with slotted
spoon when done and drain on paper towels. Dust with
powdered sugar and serve. Makes about 2-3 dozen.
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