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RECIPES: The Hanukkah Staples

Potato Latkes

•    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

  1. In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve.
  2. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes.
  3. 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.
  4. Return drained potatoes to this mixture and toss to combine.  Preheat oven to 200 degrees.
  5. 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.
  6. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides.
  7. 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

  1. Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees F.
  2. In a shallow bowl, stir together the ground cinnamon and sugar and set aside.
  3. 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.
  4. 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.
  5. 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

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