Among the many foods prepared in celebration of Hanukkah, many of the foods are fried to commemorate the miracle of the oil. Two of the most popular Hanukkah foods are latkes and jelly donuts, both of which are fried in oil. Here are five recipes which you can prepare for Hanukkah.
1. Hanukkah Potato Pancakes
* 4 medium potatoes
* 1 medium onion
* 2 eggs
* 3/4 cup matzah meal
* salt and black pepper
* vegetable oil
Place the 4 potatoes and onion into a food processor and coarsely grate both. Add the grated potatoes and onion to a strainer to remove excess water. Take a large bowl and add the eggs and mix. Take the matzah meal and add to the mixture until a batter is formed. Add a pinch of salt and black pepper. Heat a griddle pan and add vegetable oil. Now prepare the pancakes by using about two tablespoons of the batter to form the pancake. Place the pancakes onto the griddle. Use a spatula to press down on the pancakes until they turn a golden brown. Then flip over until the other side is brown as well. Place on paper towels and then serve.
2. Hanukkah Cheese Wafers
* 8 ounces (about 2 cups packed) sharp Cheddar cheese, shredded
* 1/2 cup (1 stick) butter or margarine
* 1 cup all-purpose unbleached white flour
* 1 teaspoon Worcestershire sauce
* 2 teaspoons onion powder
* 1/8 teaspoon cayenne pepper
Add all the above ingredients into a food processor and mix until a dough forms. Take out the dough and make two halves. Shape each half into the shape of a log a foot long and an inch thick. Place the each log onto the end of a piece of saran wrap. Then begin to wrap the log by rolling it away from you. Place in the refrigerator overnight. When you are ready to bake, line cookie sheets with parchment paper, preheat over to 375 degrees, take out the dough and cut thin slices and place on cookie sheet. Bake until golden brown. Place on rack to cool; then serve.
3. Beef Brisket
* 3 lbs. beef brisket
* 3 tablespoons oil
* 1/4 cup chopped onions
* 2 cups boiling water
* Salt and pepper to taste
* Chopped parsely
Tie the brisket into a compact shape. Take a deep kettle and add oil. Add the chopped onions. Place the brisket over the onions. After an hour, add 2 cups of boiling water. Cover the kettle and let the beef simmer for 2-1/2 hours or until tender. Add salt and pepper to taste. After the brisket is cooked, place on platter and sprinkle with chopped parsley. Beef brisket can be served with boiled potatoes.
4. Hanukkah Matzah Stuffing
* 2 matzahs
* 1/2 cup hot chicken broth
* 2 Tablespoons oil
* 1 large onion, chopped
* Salt and pepper
* 1/2 teaspoon cumin
* 1/4 teaspoon turmeric
* 1 beaten egg
Take a large bowl and crumble the matzahs into the bowl along with the chicken broth. Heat a skillet and add oil as well as the remaining ingredients. Saute until onions are translucent. Remove this mixture from the skillet and add to the bowl. Add the egg and stir. Put mixture into a baking dish and place in the oven at 350 degrees for 30 minutes.
5. Hanukkah Jelly Donuts
* 1 cup warm milk
* 1/3 cup water
* 1 egg, beaten
* 3 tablespoons margarine, melted
* 3/4 cup white sugar
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1 1/2 teaspoons ground nutmeg
* 1 tablespoon active dry yeast
* 3/4 cup any flavor fruit jam
* 2 quarts vegetable oil for frying
Add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg and yeast into a food processor. As soon as the dough is formed, take it out and place it on a marble surface. Take a rolling pin and roll the dough out to about a quarter of an inch in thickness. Take a cookie cutter, and cut the dough into rounds. You will need two rounds per donut. Add 1/2 teaspoon of jelly into the center of each round. Take cold water and lightly wet the edges of the rounds. Now place the top half of the round onto the bottom half. Press the top half of the round to the bottom half. Ensure the donuts are sealed tight. Place the donuts on a cookie sheet and cover them with a towel until they rise. Take out your deep fryer and pour the oil into it. The temperature of the oil must reach 375 degrees. Add 3 or four donuts into the deep fryer. As they become golden brown, turn them over to brown the other side. Once both sides are golden brown, take them out of the fryer and place on a rack to drain and cool.
1. Hanukkah Potato Pancakes
* 4 medium potatoes
* 1 medium onion
* 2 eggs
* 3/4 cup matzah meal
* salt and black pepper
* vegetable oil
Place the 4 potatoes and onion into a food processor and coarsely grate both. Add the grated potatoes and onion to a strainer to remove excess water. Take a large bowl and add the eggs and mix. Take the matzah meal and add to the mixture until a batter is formed. Add a pinch of salt and black pepper. Heat a griddle pan and add vegetable oil. Now prepare the pancakes by using about two tablespoons of the batter to form the pancake. Place the pancakes onto the griddle. Use a spatula to press down on the pancakes until they turn a golden brown. Then flip over until the other side is brown as well. Place on paper towels and then serve.
2. Hanukkah Cheese Wafers
* 8 ounces (about 2 cups packed) sharp Cheddar cheese, shredded
* 1/2 cup (1 stick) butter or margarine
* 1 cup all-purpose unbleached white flour
* 1 teaspoon Worcestershire sauce
* 2 teaspoons onion powder
* 1/8 teaspoon cayenne pepper
Add all the above ingredients into a food processor and mix until a dough forms. Take out the dough and make two halves. Shape each half into the shape of a log a foot long and an inch thick. Place the each log onto the end of a piece of saran wrap. Then begin to wrap the log by rolling it away from you. Place in the refrigerator overnight. When you are ready to bake, line cookie sheets with parchment paper, preheat over to 375 degrees, take out the dough and cut thin slices and place on cookie sheet. Bake until golden brown. Place on rack to cool; then serve.
3. Beef Brisket
* 3 lbs. beef brisket
* 3 tablespoons oil
* 1/4 cup chopped onions
* 2 cups boiling water
* Salt and pepper to taste
* Chopped parsely
Tie the brisket into a compact shape. Take a deep kettle and add oil. Add the chopped onions. Place the brisket over the onions. After an hour, add 2 cups of boiling water. Cover the kettle and let the beef simmer for 2-1/2 hours or until tender. Add salt and pepper to taste. After the brisket is cooked, place on platter and sprinkle with chopped parsley. Beef brisket can be served with boiled potatoes.
4. Hanukkah Matzah Stuffing
* 2 matzahs
* 1/2 cup hot chicken broth
* 2 Tablespoons oil
* 1 large onion, chopped
* Salt and pepper
* 1/2 teaspoon cumin
* 1/4 teaspoon turmeric
* 1 beaten egg
Take a large bowl and crumble the matzahs into the bowl along with the chicken broth. Heat a skillet and add oil as well as the remaining ingredients. Saute until onions are translucent. Remove this mixture from the skillet and add to the bowl. Add the egg and stir. Put mixture into a baking dish and place in the oven at 350 degrees for 30 minutes.
5. Hanukkah Jelly Donuts
* 1 cup warm milk
* 1/3 cup water
* 1 egg, beaten
* 3 tablespoons margarine, melted
* 3/4 cup white sugar
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1 1/2 teaspoons ground nutmeg
* 1 tablespoon active dry yeast
* 3/4 cup any flavor fruit jam
* 2 quarts vegetable oil for frying
Add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg and yeast into a food processor. As soon as the dough is formed, take it out and place it on a marble surface. Take a rolling pin and roll the dough out to about a quarter of an inch in thickness. Take a cookie cutter, and cut the dough into rounds. You will need two rounds per donut. Add 1/2 teaspoon of jelly into the center of each round. Take cold water and lightly wet the edges of the rounds. Now place the top half of the round onto the bottom half. Press the top half of the round to the bottom half. Ensure the donuts are sealed tight. Place the donuts on a cookie sheet and cover them with a towel until they rise. Take out your deep fryer and pour the oil into it. The temperature of the oil must reach 375 degrees. Add 3 or four donuts into the deep fryer. As they become golden brown, turn them over to brown the other side. Once both sides are golden brown, take them out of the fryer and place on a rack to drain and cool.
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