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Fried in Oil, As Tradition Demands

Recipes from the Hanukkah Table

Classic Crispy Latkes

Classic Crispy Latkes

Makes ~16 latkes · 45 minutes

Ingredients

  • ·2 lbs russet potatoes, peeled
  • ·1 medium yellow onion
  • ·2 large eggs, beaten
  • ·1/4 cup matzo meal (or all-purpose flour)
  • ·1 1/2 tsp kosher salt
  • ·1/2 tsp black pepper
  • ·Neutral oil for frying (about 1 cup)
  • ·Applesauce & sour cream, to serve

Method

  1. Grate potatoes and onion on the large holes of a box grater (or food processor).
  2. Transfer to a clean kitchen towel and wring out as much liquid as possible — twice. Let the liquid settle; pour off the water, save the starch at the bottom.
  3. Combine grated mixture, reserved starch, eggs, matzo meal, salt, and pepper.
  4. Heat 1/4 inch of oil in a heavy skillet until shimmering (~350°F).
  5. Drop heaping tablespoons of batter into oil, flatten gently. Fry 3–4 minutes per side until deeply golden.
  6. Drain on a rack (never paper towels — they steam). Salt immediately. Serve hot with applesauce and sour cream.
Jelly-Filled Sufganiyot

Jelly-Filled Sufganiyot

Makes 18 donuts · 3 hours (mostly rising)

Ingredients

  • ·3 1/2 cups all-purpose flour
  • ·1/4 cup sugar
  • ·2 1/4 tsp instant yeast
  • ·1/2 tsp salt
  • ·3/4 cup whole milk, warm
  • ·2 large egg yolks
  • ·3 tbsp unsalted butter, softened
  • ·1 tsp vanilla extract
  • ·Neutral oil for deep frying
  • ·1 cup raspberry or strawberry jam, for filling
  • ·Powdered sugar for dusting

Method

  1. Whisk flour, sugar, yeast, and salt. Add milk, yolks, butter, and vanilla. Knead 8 minutes until smooth and elastic.
  2. Cover; let rise 1.5 hours until doubled.
  3. Roll dough to 1/2 inch thick. Cut 2.5-inch rounds. Place on parchment, cover, rise 45 minutes.
  4. Heat oil to 350°F. Fry donuts 90 seconds per side until golden.
  5. Drain. Once cool enough to handle, fill a piping bag with jam, poke into each side, and squeeze in.
  6. Dust generously with powdered sugar. Eat warm. Repeat.