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CHANUKAH
Recipes
Because
of the significance of oil in the miracle of Chanukah, it has become
customary to partake of foods fried in oil during the holiday. Two
traditional treats are latkes and sufganiot (potato pancakes and
doughnuts)
LATKES
-- POTATO PANCAKES
(Makes 16 3" latkes)
Reprinted with the permission of Kosherfinder.com
Submitted by: bgoldberg |
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Ingredients:
1 medium-size onion, grated fine (1/3
cup approximately)
2 eggs, slightly beaten
2 pounds potatoes (approximately 6 medium)
2 tablespoons flour
1 teaspoon salt (omit or reduce if on a salt-restricted diet)
1/2 teaspoon pepper
Vegetable oil for shallow frying
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Instructions:
1. If you are using a hand grater, place the onion and eggs
in a large bowl. Peel the potatoes, then shred or grate them
directly into the bowl. Stir in the flour, salt, and pepper.
2. If you are using a food processor, grate the onion, then
peel all the potatoes and grate or shred as many as you can
at once. Place the potatoes and onions in a large bowl, mix
in the eggs, flour, salt, and pepper.
3. In a large skillet, heat 1/8 inch of oil until it is hot
but not yet smoking. For each latke, spoon about 1/4 cup of
potato mixture into the oil, flattening slightly with the back
of the spoon to make a 3-inch pancake. Cook until crisp and
brown on one side, then turn and brown the other side. Add oil
as necessary to cook all the latkes.
4. Drain well on paper towels. Serve hot.
Many people serve Latkes with applesauce or sour cream. |
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SUFGANIOT
- DOUGHNUTS - Makes about 1 dozen
Reprinted
with the permission of Kosherfinder.com
Submitted by: bgoldberg |
Ingredients:
2 eggs
1/2 cup sugar
1/4 cup canola, soybean, or other oil
1/4 cup orange juice or brewed coffee
2 1/2 cups flour 2 teaspoons baking powder
Extra flour for the work surface
Oil for deep frying Glaze:
1/2 cup confectioners' sugar
2 teaspoons orange juice or brewed coffee, approximately |
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Instructions
FOR
DOUGHNUTS OR FRITTERS.
In
a medium size mixing bowl, use an electric mixer to beat the
eggs with the sugar and oil until well mixed. Beat in the
juice or coffee, the flour, and the baking powder.
FOR
DOUGHNUTS
1.
Spread a thin layer of flour on a clean, dry work surface.
Turn the dough out onto the flour. Coat your fingers with
flour. Flatten the dough a little, then flip it over to coat
the other side lightly with flour. Gently roll the dough out
to a thickness of 1/2 inch. 2. Using a doughnut cutter dipped
in flour, cut the dough into as many doughnuts and doughnut
holes as you can. Reroll scraps, cut the remainder. 3. In
an electric skillet or a large deep pot, heat an inch of oil
until it is hot but not yet smoking. Carefully drop as many
doughnuts and holes as will fit comfortably in the skillet
or pot. Fry a few minutes on each side until nicely browned.
Drain well on paper towels. 4. For the glaze, place the confectioners'
sugar in a small shallow bowl that will be large enough to
accommodate a doughnut for dipping. Blend in orange juice
or coffee half a teaspoon at a time, until smooth and just
thick enough to run off the spoon. While still warm, dip the
doughnuts into the glaze. If you prefer, sprinkle the fried
doughnuts with plain confectioners' sugar.
FOR
FRITTERS
Omits
steps one and two above. Heat the oil as in Step 3 above.
Carefully drop the dough (which will be sticky) by rounded
teaspoons into the hot oil. Fry until golden all over. Drain
well on paper towels. Sprinkle with confectioners' sugar,
dip into a glaze, or serve with a little bowl of honey for
dipping.
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| In
honor of Yehudit,
many people have the custom of eating dairy foods. A popular
combination of the custom of dairy and oil is Cottage Cheese
Pancakes: |
COTTAGE
CHEESE PANCAKES - Makes 16 2" pancakes Reprinted
with the permission of Kosherfinder.com
Submitted by: bgoldberg |
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Ingredients:
Cheese
latkes use the same basic ingredients as cheese blintzes,
minus the milk in the batter, but they are considerably easier
to prepare. Measure, stir, cook, and enjoy these golden, crisp
cheese pancakes. Top the latkes with cinnamon and sugar, applesauce,
or sour cream. Fresh fruit, either sliced strawberries or
sliced ripe peaches, make a good topping as well.
1 cup (8 ounces) cottage cheese
1 cup unbleached white flour
2 tablespoons sugar (optional)
1/4 teaspoon cinnamon
4 eggs (graded large)
1/4 cup (1/2 stick) butter for frying, approximately
Optional accompaniments described above
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Instructions:
In a medium bowl, use a large spoon to beat together the cottage
cheese, flour, sugar and cinnamon, and the eggs.
In a 10-inch skillet, melt part of the butter over moderate
heat until sizzling but not brown.
Using 2 tablespoons of batter per pancake, spoon the batter
into the hot butter.
Fry until set and brown on one side, then turn and brown the
other side. Add more butter to the skillet, continue cooking.
Serve immediately with any accompaniments you like |
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