Hannukah Jewish Recipes

It’s hard to resist Hannukah Jewish recipes. From potato latkes to Hanukkah doughnuts, also known as soofganiyot, the flavors of Hannukah can contribute to some of the most memorable family traditions. As it’s one of the most important holidays on the Jewish calendar, it’s also a time where families gather over favorite meals.

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In typical Jewish tradition, many Hannukah dishes are fried, to celebrate the miracle of the oil. But don’t think this cooking method will limit the flavors you can enjoy. The latke itself can be made with corn, potato, cheese, spinach or a host of other ingredients, depending on your personal preferences. Toppings like sour cream and applesauce add flavor to a basic latke. Even a simple recipe can be adjusted to make a great appetizer, side dish or entrée.

Doughnuts are another popular Jewish dish enjoyed on Hannukah. These delicious fried treats can be filled with fruit jellies, and sprinkled with sugar and cinnamon to top off a fabulous feast. Some Hannukah doughnuts are baked, for those trying to cut calories while maintaining family customs.

You can also make a familiar basic recipe, and add your own flair to make it contemporary. A creative flavor of jelly in your Hanukkah doughnuts or a unique topping on your latkes will satisfy both purists and adventurous eaters alike.

Whether you maintain your family’s traditions, or create your own, favorite Hannukah Jewish recipes can help you make the most of your holiday table.

Soofganiyot (Hanukkah doughnuts)
• Oil for frying
• 1/4 cup warm water
• 1 tablespoon sugar
• 2 packages dry yeast
• ½ cup orange juice
• 1/4 pound butter
• 5 tablespoons sugar
• dash salt
• 2 eggs lightly beaten
• 3 cups all-purpose flour

In a heavy pot, heat oil to 350-375 degrees. Combine sugar with water and add yeast. To proof yeast, put in a warm, moist place or put a pot of boiling water in an enclosed space such as the oven or clean, empty dishwasher. While yeast proofs, heat orange juice, butter, sugar and salt in a small pan. When lukewarm, pour into bowl and add beaten eggs and proofed yeast. Stir to mix.

Add flour and make into a pliable dough. Knead on floured board or in bowl. Grease bowl and allow dough to rise in a warm ,moist place for about a half hour. Punch down. Cut dough in strips or into circles. Place on greased, floured cookie sheet at least one inch apart. Return to warm, moist place to rise.

Allow to rise for 20 minutes. or longer. Fry in preheated deep fat until nicely browned on both sides. Drain on paper towels. Sprinkle with confectioners sugar or cinnamon and sugar mixture. These may also be served with honey or jam and may be reheated to restore freshness. Yield: 18 - 24, depending on size. ENJOY!