 Dreidel | Customs |
Potato Latke Recipe
Because of the great significance of oil in the story of the Chanukah miracle, it is traditional to serve foods cooked in oil. Among the most popular Chanukah dishes is this recipe for delicious Potato Latkes.
Ingredients:
5 large potatoes peeledGrate potatoes and onion on the fine side of grater, or in food processor or through blender with a little water added to it. Add eggs and mix well. Add matzo meal and seasoning and mix well. Heat oil in frying pan, then add mixture one tablespoon at a time into frying pan. When golden brown, turn over and brown on other side.
1 large onion
4 eggs
1/3 cup matzo meal
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup oil for frying
Traditional Chanukah Doughnuts
An old-fashioned treat, are never quite as good when store-bought. Try homemade!Ingredients:
1 ¾ ounces fresh yeast
1 ½ cups warm water
1 Tbsp. sugar
3 eggs
½ cup oil
½ cup sugar
½ cup non dairy creamer
1 tsp. Vanilla extract
1 tsp. Grated lemon peel
6 to 7 cups of flourAlso:
Oil for frying
Confectioners' sugarUse: 2-quart pot
Yields: 5 to 6 dozen doughnuts
In a large mixer bowl: place eggs, oil, sugar, nondairy creamer, vanilla, and grated lemon peel. Add yeast mixture; add flour until soft dough is formed. (Dough need not be dry; it should be softer than challah dough.) Knead for a few minutes. Cover and allow until doubled in bulk, about 1 to 1-½ hours.
Roll out dough ½-inch thick on floured surface. Cut out circles with a doughnut cutter.
Place 2 or 3 inches oil in a 2-quart saucepan and heat over a medium flame until hot. Place four doughnuts at a time in the oil. Brown on one side and then on the other. Remove with slotted spoon. Drain and cool on paper towels. Dust with confectioners' sugar.
Note: To test if dough is ready for rolling, place a small piece in a glass of water-if the dough floats to the top, it is ready.
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