Hanukkah: Fried Holiday Foods

Fried Holiday Foods

Also known as the Festival of Lights, Hanukkah is a holiday that celebrates miracles! According to the Hanukkah story, only a few drops of oil kept the sacred menorah illuminated for eight days straight. To honor this beautiful holiday, we’re whipping out the oil and enjoying traditional fried foods like latkes and sufganiyot (Israeli jelly donuts).

Celebrate the traditions of Hanukkah by trying a couple of our favorite fried recipes!

Traditional Latkes

Prep

15 mins

Cook

15-20 mins

Total

30-35 mins

Print Recipe
Yields 12 serving

INGREDIENTS

1 lb potatoes
1/2 large yellow onion
1 large egg (or vegan egg substitute)
2 tbsp flour, breadcrumbs, or matzo meal
1 tsp salt
1 tsp fresh ground pepper
4 cups of neutral oil (canola, peanut, etc.)

DIRECTIONS

Using a food processor or a hand grater, grate onion and potato. Place into a clean dish towel or cheesecloth. Over a bowl or sink basin, gently squeeze out as much liquid as possible.

Add to a large bowl and incorporate the egg, binder (flour, breadcrumbs, or matzo meal), salt, and pepper. Mix well. The mixture should be slightly wet and thick enough to form without falling apart.

Using your hands, shape into 4-inch patties, about 1/2 inch thick.

Once the oil is hot, use a spoon or spatula to fry the latke for 3-4 minutes. It should be golden brown on each side.

Remove from the oil and place on a paper towel-lined plate or rack.

Enjoy with your favorite toppings.

Sufganiyot

Prep

3 hrs

Cook

1 min (per side)

Total

25 mins

Print Recipe
Yields 12 serving

INGREDIENTS

1 packet active dry yeast
3 cups and 1 tbsp all-purpose flour, separated
1/4 cup granulated sugar
1/4 cup butter, melted
1/2 tsp vanilla extract
2 large egg yolks
1 1/2 cups strawberry jam
1 1/4 cups room temperature water
1 cup powdered sugar
1 pinch kosher salt
8 cups Bristol Farms Avocado oil

DIRECTIONS

In a small bowl, combine 1 tbsp of flour with the active dry yeast, 1 tbsp sugar, and the water. Mix thoroughly and cover until the mixture begins to foam.

In a separate and larger bowl, combine the remaining flour, sugar, melted butter, egg yolks, and a pinch of salt. Slowly stir in the yeast mixture into the large bowl.

Once smooth, cover the bowl with a clean kitchen towel and set aside for about 2 hours.

Once the dough has risen, punch it down and move it to a lightly floured surface.

Roll out the dough until it is about 3/4 inches thick.

Use a 3-inch round cookie cutter to cut circles out of the dough. Reroll the scraps once.

Transfer each circle of dough to a parchment-lined baking sheet and cover again with a kitchen towel. Let it rise for about 45 minutes.

Pour your avocado oil into a large saucepan until it is about 4 inches deep. Heat the oil over medium-high heat until a thermometer reads 350°. Line a baking pan with several layers of paper towels.

Fry the dough in batches. Fry each side for about 1 minute or until it is golden and then transfer on top of the paper towel-lined baking sheet.
Once finished, allow the donuts to cool for a few minutes before filling.

Before piping, use a food processor to smooth out the strawberry jam and make it softer. If you don’t have a food processor, simply stir the jam by hand for a few minutes in a bowl.

Transfer the jam into a piping bag and fit it with a 1/4-inch tip.

Insert the tip into the top of the doughnut and fill until you see jam poking out of the hole.

Once each sufganiyah is complete, dust the entire batch with powdered sugar right before serving.

Feeling inspired? Tag us @bristolfarms – we can’t wait to see your creations.