It is traditional on Chanukah to eat foods that are cooked in oil.
Latkes (Potato Pancakes)
5 large potatoes, peeled, grated
1/3 cup matzah meal
1 small onion, grated
Salt and pepper, to taste
1 egg
Oil
Directions
Grate potatoes and onions; drain water. Add egg and matzah meal, salt and pepper; mix well. (Add extra matzah meal if the mixture seems too wet). In a large frying pan, in deep oil, drop a tablespoonful of potato mixture in hot oil. Cook and turn until golden brown on each side. Drain on rack. Serve with applesauce or sour cream.
Recipe donated by Lee Haas
Sufganiot (Jellied Doughnuts)
2 Tbsp dry yeast
Pinch of cinnamon
3-1/2 Tbsp. sugar
1-1/2 Tbsp. softened margarine
3/4 cup lukewarm milk
Plum or strawberry preserves
2-1/2 cups flour
Vegetable oil for deep frying
2 egg yolks
Sugar
Pinch of salt
Directions
Dissolve the yeast and 2 Tbsp. sugar in the milk. Sift the flour. Place it on a board and make a well in the center. Add the yeast mixture, the egg yolks, salt, cinnamon, and the remaining sugar. Knead well. Add the margarine and knead until the dough is elastic. Cover and let rise for 2 hours. Sprinkle four on the board. Roll the dough out thin. Cut out with a glass into rounds about 2" in diameter. Cover and let rise 15 minutes more. In a heavy pot, heat the oil to 375 degrees. Drop the doughnuts in the oil, 4-5 at a time, turning when brown. Drain on paper towels. With a tiny spoon, take some jam and fill the doughnuts. Insert the spoon in the top of the doughnut, revolve it inside the doughnut, and remove it from the same hole made on entering. Roll in granulated sugar and serve. You can make larger doughnuts if you like.
Makes 30-35
