Today, Tuesday, December 16, officially kicks off the 2014 Hanukkah celebration! This year’s Festival of Lights and Feast of Dedication are sure to be celebrated with the famous menorah (the unique candelabrum special to Jewish culture) and tasty treats. To celebrate this wonderful holiday season, Hapari compiled a list of our favorite Hanukkah recipes; aptly titled, Hapari’s Favorite Hanukkah Recipes!
Read on for yummy goodness …
Curried Sweet Potato Latkes
Latkes, oh how delicious thou art! If you’ve never tried a latke before, you are sorely missing out! These delicious potato pancakes are a crunchy, explosion of flavorful goodness. This recipe for Curried Sweet Potato Latkes comes from Jewish Cooking in America, and works great for every season, especially Hanukkah!
- 1 medium dark-fleshed sweet potato
- 1/4 cup all-purpose flour
- 1-2 tsp. curry powder
- 1 tsp. brown sugar
- 1/2 tsp. baking powder
- salt & pepper
- 1 large egg, beaten with a fork
- 1/4 cup milk
- Canola oil, for cooking
Coarsely grate the sweet potato (no need to peel it) using the coarse side of a box grater. Place in a bowl and sprinkle the flour, curry powder, brown sugar, baking powder, salt and pepper over top; toss with a fork or your fingers to coat. Add the egg and milk and stir well to combine.
Heat a generous drizzle of oil in a heavy skillet set over medium heat; drop spoonfuls of the batter in and flatten them almost as much as you can. Don’t crowd the pan — depending on the size of your skillet, cook a couple or a few at a time. Cook until golden and crisp on both sides (flipping and adding extra oil as necessary). Serve warm, with sour cream or applesauce. Makes lots.
Nom, nom, nom … that’s me imaging the scrumptious taste of the ever-popular Jewish treat, the sufganiyot. These jelly-filled doughnuts are a Hanukkah staple. so we had to include these on our Hapari’s Favorite Hanukkah Recipes list. Similiar to traditional doughnuts, the sufganiyot comes in a variety of flavors and styles. This recipe comes from What’s 4 Eats. Enjoy!
- ¼ oz active dry yeast
- ¼ cup water
- 2 ½ cups flour
- ⅓ cup sugar
- ½ cup milk
- 2 eggs (lightly beaten)
- 2 tbsp. butter or margarine (melted)
- ½ tsp. salt
- 1 ½ cups red fruit jelly
- oil for deep frying
- 1 cup powdered sugar
Mix the yeast and warm water together in a small bowl and set aside for 5 to 10 minutes to activate the yeast. In a large mixing bowl, sift together the flour and sugar. Mix, yeast, milk, beaten egg, butter and salt. Remove dough and knead for 5-10 minutes. Set in a warm corner and let dough rise for about 1 to 1 1/2 hours.
Roll dough to ¼ inch thickness. Cut into 12 rounds. Place 12 of the rounds onto a baking sheet. Put 2 tablespoons of jelly or jam in the middle of each round, taking care to keep a border of about 1/2 inch clean. Place the remaining rounds on top of each jellied round and press the edges lightly together to seal. Lightly cover with plastic wrap and set aside again until doubled in size, 30 to 45 minutes.
Add at least 3 inches of oil to a large, deep pot or deep fryer. Add the sugar to a large bowl. Set the oil over medium-high heat until it reaches about 375°F. Reduce heat to maintain temperature. Working in batches, add a few of the stuffed dough balls to the hot oil and fry until golden brown on one side. Flip over with a spatula or fork and brown on the second side.
Remove to a paper towel-lined plate to drain briefly, then toss in the sugar to coat. Set aside and repeat with the remaining dough. Serve warm
Broccoli Cheese Kugel
A mix between a casserole and a baked pudding, the kugel is a tasty treat that’s a favorite during the holidays. The recipe we’re presenting today is one of our staff favorites and comes from Kosher Food.
- 20 oz. frozen broccoli cuts, thawed and drained
- 3 eggs
- 1/2 cup mayonnaise
- 1/2 cup milk (use soy milk or coffee rich instead to make this dish pareve)
- 1 Tbsp. onion soup mix
- 2 Tbsp. flour (use matzo meal instead to make this kosher for Passover)
Preheat oven to 350 degrees Fahrenheit. Spray a 7 x 11 1/2 inch baking pan with non-stick spray. Lay thawed and drained broccoli in the baking pan. Set aside. In a bowl, beat eggs, soup mix, mayonnaise and milk together. Add flour and beat well. Pour egg mixture over the broccoli. Bake the souffle at 350 degrees Fahrenheit for 40-50 minutes, until top is golden.
This concludes our Hapari’s Favorite Hanukkah Recipe list. If you celebrate Hanukkah, we wish you the best and most wonderful holiday! For those who aren’t familiar with Jewish cuisine, we hope this list has encourage you to try new, tasty dishes in your home this year!
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