CHANUKAH RECIPES

POTATO LATKES

INGREDIENTS:

5 large potatoes, peeled
1 large onion
3 eggs
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
3/4 cup oil for frying

DIRECTIONS:

Grate potatoes and onion on the fine side of the grater (or in a food processor, or in a blender with a little water).
Strain grated potatoes and onion through a colander, pressing out excess water.
Add eggs, flour, and seasoning. Mix well.
Heat 1/2 cup oil in 10-inch skillet.
Lower flame and place 1 large tablespoon of batter at a time into hot sizzling oil, and fry on one side for approximately 5 minutes until golden brown. Turn over and fry on other side for 2-3 minutes.
Remove from pan, and place on paper towels to drain excess oil.
Continue with remaining batter until used up, adding more oil when necessary.
Serve with applesauce, sour creme or sugar.

(From: Spice and Spirit, by Lubavitch Women's Cookbook Publications)

DOUGHNUTS ("SUFGANIYOT")

INGREDIENTS:

2 oz yeast
1 cup warm water
1/2 cup sugar
1 tsp. vanilla
1/2 cup margarine, melted
3 eggs
5 cups flour
jelly for filling
powdered sugar

DIRECTIONS:

Mix all ingredients into a soft dough.
Let rise for 2 hours.
Punch down and roll out.
Cut into 3-inch rounds.
Fill half the rounds with jelly, and wet the edges.
Top with another circle and seal well.
Let rise at least 20 minutes.
Fry in very hot oil.
Lift out with a slotted spoon and drain.
Dust with powdered sugar.

(From Adventures in Bubby Irma's Kitchen, by Irma Charles, Targum Press)

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