RECIPES: The Hanukkah Staples
• 1-1/2 pounds russet potatoes peeled
• 1/4 cup finely chopped shallots
• 2 large eggs, lightly beaten
• 2 tablespoons flour (or more) or matzo meal
• 1 1/2 teaspoons salt and freshly ground black pepper
• Vegetable oil for frying
- In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve.
- Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes.
- After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl. To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper.
- Return drained potatoes to this mixture and toss to combine. Preheat oven to 200 degrees.
- Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot.
- Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides.
- Eat right away or keep warm in oven. Serve with applesauce or sour cream.
Canned Biscuit Dough Donuts (Sufganiyot)
• Peanut oil, for frying
• 1 teaspoon ground cinnamon
• 1/4 cup sugar
• 2 cups confectioners’ sugar, divided
• 5 tablespoons milk, divided
• 1 teaspoon vanilla extract
• 1/4 cup cocoa powder
• 2 cans large buttermilk biscuits
• Colored sprinkles
• Chocolate sprinkles
- Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees F.
- In a shallow bowl, stir together the ground cinnamon and sugar and set aside.
- In a small bowl, whisk together 1 cup of confectioners’ sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioners’ sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing.
- Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. Then fry the donut holes.
- Drain on paper towels and then toss in the cinnamon-sugar or icing and decorate with sprinkles, as desired. For an even more traditional Hanukkah treat, fill the sufganiyot (donut holes) with jelly.
Courtesy Food Network
– Compiled by Rachel Adelsberger