As requested, here are a couple of my Chanukah recipes for latkes and sufganiyot. First thing you have to do is buy the gallon size bottle of vegetable oil, a ton of potatos and onions, and get frying! Toss out your scale, stock up on acne medication, and perhaps the giant size bottle of Tums. What? You're eating HAM instead? :-)
For those of you who would like a change from the traditional, here is a recipe for curried sweet potato latkes from Joan Nathan, author of Jewish Cooking in America, The Jewish Holiday Cookbook and The Flavor of Jerusalem.
- 1 lb sweet potatoes, peeled and grated coarsely
- 1/2 cup all-purpose flour
- 2 tsp. sugar
- 1 tsp. brown sugar
- 1 tsp. baking powder
- 1/2 tsp. cayenne pepper
- 2 tsp. curry powder
- 1 tsp. cumin
- salt and freshly ground pepper
- 2 large eggs, beaten
- 1/2 cup milk
- peanut oil for frying
In a bowl separate from the grated sweet potatoes, mix the flor, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, salt, and pepper.
Add the eggs and just enough milk to the dry ingredients to make a stiff batter. add the potatoes and mix. The batter should be moist, but not runny; if too stiff, add more milk.
Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve.
Yield: 16 3-inch pancakes.
By the way, I made this with parve soy milk to have with a fleishig meal. I also used "Egg Beaters," and it turned out fine. Also, I didn't have curry powder, so I used tumeric, allspice, and fenugreeek, and it tasted fine.
As I said, we didn't wait to put them on a serving plate with applesauce. On the other hand, I don't think they would go too well with applesauce. Perhaps a Major Grey's chutney, or some other Indian sauce.
Source: New York Cooking by Molly O'Neill
- 2 1/2 pounds Idaho baking potatoes, unpeeled
- 1 large yellow onion, quartered
- 2 eggs, lightly beaten
- 1/4 cup matzoh meal
- 4 to 5 teaspoons chopped fresh parsley
- 1 teaspoon salt
- 1/3 teaspoon freshly ground black pepper
- 2 to 3 cups olive oil
- 1 large jar (16 ounces) applesauce
1. Pick up the potatoes and admire their heft, their pure starchiness. Then scrub them with a brush.
2. Place the onion in a food processor. Pulse the blade a few times until the onion is diced into crunchy bits. Remove the blade and scrape the onion bits into a small bowl. Return the food processor bowl to the machine. No need to wash it yet.
3. Cut the potatoes lengthwise to fit in the food processor feed tube. Find the medium-coarse food processor shredding disk, which you've never used. Put it into the machine and turn it on. Begin feeding the potato slices into the machine.
4. When the potatoes are shredded, put them in a colander over a large bowl. Dump in the onion bits and mix everything around with your hands, squeezing the potato moisture out as you work. Let the mixture drip for a few minutes while you put on a recording of Kitty Carlisle singing "Beat Out That Rhythm on a Drum."
5. Pour out the potato liquid from the bowl, but leave the starch that clings to the bowl. This is good for you. Dump in the shredded potato and onion mix. Add the eggs, the matzoh meal, the parsley, the salt, and the pepper. Stir the mixture eagerly. Then let it sit for about 10 minutes.
6. In a large cast-iron skillet, pour in 1/4 inch of oil. Over high heat, get the oil very hot, but don't set off the smoke detector. Using a 1/4 cup measure or a long-handled serving spoon, start spooning the batter into the skillet. Flatten each with a metal spatula to a diameter of 4 to 5 inches. Do not try to make the latkes uniformly round. Reduce heat to medium and cook the latkes until golden brown on one side. Then turn over and fry them some more. When crispy on the outside and moist inside, about 5 minutes per side, remove and place on several thicknesses of paper towels. Keep doing this until you run out of batter.
7. Serve the latkes immediately with applesauce and sour cream.
Makes about 16 latkes, which is all you should eat the first night. By the end of Chanukah, you should be able to eat twice that many.
Here is Joan Nathan's recipe for Sufganiyot from The Jewish Holiday Kitchen and after the recipe is her note on the history of the Sufganiyot.
Makes 30 - 35
- 2 tablespoons dry yeast
- 3-1/2 tablespoons sugar
- 3/4 cup lukewarm milk
- 2-1/2 cups all-purpose flour
- 2 egg yolks
- Pinch of salt
- Pinch of cinnamon
- 1-1/2 tablespoons softened margarine
- Plum or strawberry preserves
- Vegetable oil for deep-frying
- Granulated sugar
1. Dissolve the yeast and 2 tablespoons sugar in the milk.
2. Sift the flour. Place it on a board and make a well in the center. Add the yeast mixture, the egg yolks, salt, cinnamon, and the remaining sugar. Knead well. Add the margarine and knead until the dough is elastic.
3. Cover and let rise 2 hours.
4. Sprinkle flour on the board. Roll the dough out thin. Cut out with a glass into rounds about 2 inches in diameter. Cover and let rise 15 minutes more.
5. Pour 2 inches of oil into a heavy pot and heat to 375 degrees.
6. Drop the doughnuts in the oil, 4 - 5 at a time, turning when brown. Drain on paper towels.
7. With a tiny spoon, take some jam and fill the sufganiyot. Insert the spoon in the top of the doughnut, revolve it inside the doughnut, and remove it from the same hole made on entering.
8. Roll in granulated sugar and serve. You can make larger sufganiyot if you like. Whatever you decide, eat them immediately!
Modern Israel's legacy to Hanukkah is sufganiyot, jelly doughnuts rolled in sugar. Sufganiyot are descended from one of the oldest sweets known to mankind .... the Greek loukomades, a sweet fritter dipped in honey-and-sugar syrup. Loukomades were originally wheatcakes fried on an iron grill, then covered with grape-derived molasses. The honey syrup used today as a coating was borrowed form the Turks; the cooking method has changed to deep-frying. This Israeli holiday fare reflects the melding of East and West. The fritter is of Sephardic origin, and the jelly filling and granulated-sugar coating replacing the honey syrup come from Western immigrants, most probably Germans, who ate an apricot-filled glazed doughnut on Hanukkah.
APPLE-CIDER DOUGHNUTS WITH MAPLE GLAZE
Yield: 12 servings
- 3 tablespoons sugar, for preparing pans
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 large egg, lightly beaten
- 2/3 cup brown sugar
- 1/2 cup apple butter
- 1/3 cup maple syrup
- 1/3 cup apple cider
- 1/3 cup nonfat yogurt
- 3 tablespoons canola oil
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
Preheat oven to 400 degrees fahrenheit. Coat the molds of a mini-Bundt pan with nonstick cooking spray or oil. Sprinkle with white sugar, shaking out the excess.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon; set aside. In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil. Add the dry ingredients and stir just until moistened. Divide half the batter among the prepared molds, spooning about 2 generous tablespoonfuls of batter into each mold.
Bake for 10 to 12 minutes, or until the tops spring back when touched lightly. Loosen the edges and turn the cakes out onto a wire rack to cool. Clean the mini-Bundt pan, then recoat it with cooking spray or oil and sugar. Repeat with the remaining batter.
To make maple glaze:
In a bowl, combine confectioners' sugar and vanilla. Gradually whisk in enough maple syrup to make a coating consistency. Dip the fluted side of the "doughnuts" in the glaze to coat. Then set them glazed side up on a wire rack over waxed paper for a few minutes until the glaze has set.
CHOCOLATE SUFGANIYOT (ISRAELI DOUGHNUTS)
Source: LA TIMES, 12/17/97 Cocoa Puffs by Judy Ziedler
Yield: 24 sufganiyot
- 3 cups sugar
- 2 eggs plus 1 egg yolk
- 3 1/2 cups unbleached flour
- 1/4 cup cocoa
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
Combine 1/4 cup oil, 1 cup sugar, eggs and egg yolk in bowl and beat with electric mixer until fluffy.
Sift together flour, cocoa, baking powder and salt. Stir into oil mixture alternately with buttermilk.
Heat 2 to 3 inches oil in heavy deep skillet to 340 degrees. Drop batter by tablespoons into hot oil and cook in batches until doughnuts are evenly fried, 2 or 3 minutes per side. Do not crowd pan.
Drain on paper towels. Roll in remaining 2 cups sugar.