Hanukkah begins tomorrow night. Who wouldn’t love a celebration that lasts eight days and involves lighting pretty candles, exchanging gifts, playing games that involve chocolate coins and eating foods that have been fried in oil? Hanukkah features foods fried in oil in remembrance of the oil that miraculously burned for 8 days back in the day. The two most popular delicacies would be potato latkes and jelly doughnuts, also known as sufganiyot. I also added a recipe for a really easy no-peel applesauce, since no latke is complete without (in my opinion). Of course, a nice 6 braid challah is always a good idea too. Click through for recipes and original posts.
Potato Latkes are the poster child for any Hanukkah celebration. These are deliciously salty and crispy. Top them with sour cream and applesauce for ultimate pleasure. You creative cooks can shred in apples or other root vegetables in place of some of the potatoes. For gluten free, substitute any non-wheat flour. Warning: Make more than you think you need…
If you have an abundance of apples or just like to make things from scratch, here is an easy recipe for apple sauce. If you have made apple sauce before, you know that the most time consuming part is peeling the apples. Well this recipe breaks all the rules – no peeling! No kidding…
Dough fried in oil, filled with jelly and sprinkled with powdered sugar – need I say more? Just do it.
This is the real deal. It’s a six braid challah that is always a crowd pleaser. It also makes the best french toast the next morning if you are lucky enough to have any left over…
Wishing you the happiest of holidays! May the best dreidel win… -J
goodmotherdiet 
Reblogged this on Musings of a Penpusher and commented:
Food for thought and friendship.
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Reblogged this on koolkosherkitchen and commented:
I interrupt my own Chanukkah line-up of recipes to share with you this all-encompassing post by lovely Joyce that contains all traditional Chanukkah goodies – and more! Happy Chanukkah, Beautiful People!
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I miss the potato latkes a coworker used to share. I think they taste best reheated the next day. I’m so embarrassed I misspelled Hanukkah! Either way, enjoy all the good food and celebration.
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Hey, you have quite the writing style. I enjoyed looking through your blog
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Now I want to make both the latkes and the donuts even though frying is a horror to me.
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Hmmm, you are right but while you are getting your kitchen greasy, why not keep going? My dilemma is sufganiyot or challah…
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Making challah is much neater than making donuts. I last made it a year ago, this coming January.
https://aboleyn01.wordpress.com/2017/01/05/december-2016-cooking-wrap-up/
I won’t be making it this year though since I just made some cozonac (rolled sweet yeast dough with a ground poppy seed filling inside similar to Hungarian kalacs/beigli) so that’s my ‘bread’ for the holiday season.
https://aboleyn01.wordpress.com/2017/12/11/romanian-cozonac-hungarian-beigli-or-ukrainian-babka/
There are several fried treats that I love so I usually plan at least a couple to make the greasy stove worth my while.
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Wow, I would love to see what you make. It sounds inspired
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I haven’t decided yet. What did you think of the challah I made? 🙂
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It’s gorgeous! I make a round apple and honey challah for Rosh Hashanah
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Reblogged this on Die Erste Eslarner Zeitung – Aus und über Eslarn, sowie die bayerisch-tschechische Region!.
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