Recipes for Hanukkah

Learn how to make these delicious dishes at home!

Ingredients:
• 2 large eggs
• 12/3 cups sugar
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 3/4 cup milk
• 1 cup olive oil (use a mild extra virgin)
• 1 teaspoon lemon zest
• 3 tablespoons lemon juice

Directions:
• Preheat oven to 375 degrees.
• Butter a 10-inch deep cake pan. Set a piece of parchment paper, cut to fit, inside, then grease the parchment paper and dust pan with flour. Set aside.
• Beat eggs in a large bowl with a mixer, using the whisk attachment, until frothy.
• Gradually add sugar and beat on high speed until mixture is pale.
• Separately, whisk flour, baking powder, baking soda, and salt together in a medium bowl.
• Whisk milk, oil, lemon zest and juice together in a large measuring cup.
• Next, add one-third of dry ingredients, then half of wet ingredients to egg mixture, beating after each addition until smooth; continue until all are added and stop a couple of times to scrape inside of bowl.
• Pour batter into prepared pan and set in oven. Immediately turn down heat to 350 degrees.
• Bake until cake pulls away from pan and a toothpick inserted in center comes out clean, about 50 to 55 minutes.
• Cool on a rack 15 minutes, then loosen cake from pan with a knife.
• Turn out onto a plate, remove parchment, and carefully flip cake back onto rack. Let cool completely.
• Serve with caramel sauce or some fruit compote.

Serves 10

Ingredients:
• 21/2 cups self-rising flour
• 2 (8-ounce) cartons vanilla low-fat yogurt
• 2 tablespoons vanilla sugar
• 2 eggs
• 6 cups canola oil
• 3/4 cup confectioners’ sugar
• 1 cup seedless strawberry jelly

Directions:
• In a large bowl, place flour, yogurt, vanilla sugar and eggs.
• Knead until all ingredients are combined and a sticky, doughy batter is formed.
• Cover with a kitchen towel and let it rest for 15-20 minutes.
• Heat 6 cups canola oil in a 6-quart stockpot, covered, over medium heat.
• When dough is ready, uncover oil and raise heat to high.
• Drop batter in oil, one tablespoon at a time, frying up to seven doughnuts at the same time.
• Using a slotted spoon, turn doughnuts over when halfway browned, about 30 seconds to 1 minute.
• Fry for another 2-3 minutes or until entire doughnut is deep golden brown and cooked through.
• Remove doughnuts and let cool on paper towel-lined plates.
• Repeat with remaining batter.
• Fill a squeeze bottle with jelly and inject a little into each donut.
• Roll each doughnut in confectioner’s sugar and serve.

Serves 14

Ingredients:
• 6 potatoes
• 1 small onion
• 4 eggs
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 3/4 cup confectioners’ sugar
• 1 cup seedless strawberry jelly

Directions:
• Grate potatoes in food processor using the shredder blade.
• Squeeze out the liquid through a colander.
• Add the rest of ingredients and mix well.
• In a deep pot or deep frying pan, heat oil very thoroughly.
• Drop batter by the spoonful and fry until golden on both sides.
• Pat with paper towel to absorb excess oil.
• Serve warm with applesauce or sour cream.

Serves 14

Ingredients:
• 1 lb. sweet potatoes, peeled and coarsely grated
• 2 scallions, finely chopped
• 1/3 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup olive oil

Directions:
• Stir together potatoes, scallions, flour, eggs, salt and pepper.
• Heat oil in a deep skillet over moderately high heat until hot but not smoking.
• Working in batches, spoon 1/8 cup potato mixture into oil and flatten.
• Reduce heat to moderate and cook until golden brown.
• Transfer latkes to paper towels to drain.
• Optional: Serve with 1/2 cup sour cream mixed with 1 tablespoon maple syrup.

Serves 12