Kollel Chanuka Favorites
On Chanuka, it is customary to eat foods made with oil to remind us of the small jar of oil that miraculously burned for eight days. We hope you enjoy our Chanuka favorites, and bring the light of Chanuka to your own homes and families.
1 cup milk
1 cup cottage cheese, drained
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
5 Tbsps. sugar
1 tsp. vanilla extract
1/2 cup oil for frying
Place all the ingredients except oil together in a large bowl. Mix until smooth.
Heat 1/2 cup oil in a skillet. Using a large spoon, drop the batter into hot oil. Fry 2 to 3 minutes on each side, until lightly browned. Continue until batter is used up, adding oil when necessary.
The latkes may be served topped with sour cream, applesauce, or maple syrup.
5 sweet potatoes or zuchinni
1 large onion
1/3 cups flour
1 tsp. salt
1/4 tsp. pepper
3/4 cup oil for frying
Grate potatoes and onion on the fine side of a grater, or in a food processor; or put 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 skillet. Lower flame and place 1 large tablespoonful batter at a time into hot sizzling oil and fry on one side fro approximately 5 minutes until golden brown. Turn over and fry on other side 2 to 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 on the side.
2 lbs peeled, diced butternut squash
2 small onions, roughly chopped
6 tablespoons (45gm) flour
2-3 tablespoons minced fresh sage
1 1/2 teaspoons ground nutmeg
2 teaspoons salt
freshly ground pepper
canola oil, for frying
Grate the squash and onions using the shredding attachment on a food processor, and transfer to a bowl. Add the eggs, flour, sage, nutmeg, salt and pepper; mix to combine (hands work well here!)
Add about 1/4 inch of oil to a wide, deep skillet or dutch oven and warm over high heat. When the oil is hot, gently drop the squash mixture by scant 1/4 cup-fulls into the oil. Let cook for about 10-20 seconds, then gently flatten just a bit. Cook for about 3 minutes, or until browned. Then carefully flip the latkes (these are a bit more delicate than traditional potato latkes) and continue cooking until the opposite side is browned. Remove to paper towels to let drain. Keep warm in a 300ºF oven until ready to serve. (Alternatively, latkes can be frozen and reheated in a 400ºF oven just before serving.)
Serve hot with maple yogurt sauce.
Whisk together the following:
1 cup nonfat plain Greek yogurt
1 tablespoon maple syrup
dash of cinnamon
Enjoy! If you prefer to fry latkes instead of baking them, don’t add oil to the latke mixture as directed below. Use a non-stick skillet and fry latkes in a little oil, about 2 tsp. per batch. Drain on paper towels to absorb oil.
One no-fry latke contains just 1 gram of fat, compared to 2.7 grams for the fried version!
4 tsp. canola or vegetable oil, divided
4 or 5 medium Idaho potatoes (2 lb./1 kg.)
1 medium onion
1 clove garlic, if desired
1 tbsp. fresh dill (or 1 tsp. dried)
1 egg & 2 egg whites (or 2 eggs), lightly beaten
1/4 c. flour (white or whole wheat)
1/2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. pepper
*1. Place oven racks on the lowest and middle positions in your oven. Preheat oven to 450°F. Line 2 baking sheets with aluminum foil. Spray each baking sheet lightly with non-stick spray, then brush each baking sheet with 1 tsp. of oil. (This provides a crispy exterior to the latke.)
2. Peel potatoes or scrub them well if you don’t want to peel them. Grate potatoes. (The processor does this quickly.) Transfer them to another bowl. Use the processor to finely mince onion, garlic and dill. Add potatoes, egg, egg whites and remaining 2 tsp. of oil to the processor. Mix using quick on/off turns. Add remaining ingredients and mix briefly. If over-processed, potatoes will be too fine.
3. Drop mixture by rounded spoonfuls onto prepared baking sheets. Flatten slightly with the back of the spoon to form latkes. Bake uncovered at 450°F for 10 minutes, or until bottoms are nicely browned and crispy. Turn latkes over. Transfer pan from the upper rack to the lower rack and vice versa. Bake about 8 to 10 minutes longer, or until brown. Best when served immediately.
*Note: Alternatively, line the pan with parchment paper, such as Chefs Select. Bake uncovered at 425°F for 12 minutes. Ensure the paper does not extend beyond the baking sheet or touch the walls of the oven.
Yield: 2 dozen medium latkes or 6 dozen minis.
Serve with applesauce, low-fat sour cream or yogurt topped with minced lox and chives. Latkes freeze well.
Makes about 4 dozen
Don’t bother peeling the potatoes, Gilletz says: Just scrub them. And if you don’t have or like sweet potato, use another Idaho.
1 medium onion, cut into chunks
1 Idaho potato, cut into chunks
1 medium sweet potato, cut into chunks
1 carrot, cut into chunks
1 medium zucchini, cut into chunks
1 red pepper, seeded and cut into chunks
2 eggs, or 1 egg plus two egg whites
1/3 cup (75 mL) matzo meal or whole-wheat breadcrumbs
1/2 teaspoon (2 mL) salt, or to taste
Freshly ground black pepper
2 tablespoons (30 mL) chopped fresh dill
3 to 4 tablespoons (45 to 60 mL) olive oil, for frying (plus more as needed)
1 cup (250 mL) tzatziki (see note)
1/4 pound (125 g) smoked salmon, cut into bite-size pieces
Additional dill, for garnish
In a food processor fitted with the steel blade, process the vegetables in batches until finely minced, 8 to 10 seconds.
Transfer the vegetables to a large bowl and add the eggs, matzo meal, salt, pepper and dill and mix well. Spray a large nonstick frying pan with cooking spray, add 1 tablespoon (15 mL) oil and heat over medium-high heat. Drop the batter from a teaspoon into the hot oil to form pancakes. Don’t crowd the pan. Flatten each latke slightly with the back of the spoon, reduce heat to medium and brown well on both sides, about 3 minutes per side. Remove latkes from the pan as ready and drain on paper towels. Add more oil to the pan as needed and stir batter before cooking each new batch of latkes. If latkes are for immediate consumption, keep them warm in a 250-degree (120C) oven.
(Otherwise, latkes keep well in fridge for up to 2 days and freeze well for up to a month. Reheat, uncovered in a preheated 400 degree F/200C oven for about 10 minutes, or until crispy. No need to defrost first.)
When ready to serve, arrange latkes on a platter and top each with a dollop of tzatziki, smoked salmon and a sprig of dill.
Variations: Instead of zucchini, you could use 1 10-ounce (300 g) package of frozen spinach, thawed and squeezed dry.
If you’d prefer to bake these mini latkes instead of frying them, place oven racks on lowest and middle position and preheat oven to 450 degrees F (230C). Drop the latke mixture by the teaspoon onto well-oiled baking sheets and flatten slightly. Bake 10 minutes or until bottoms are browned and crispy. Turn latkes over, switch pans – bottom to middle and vice versa – and bake 8 to 10 minutes more.
Note: To make your own tzatziki, peel and grate 1 medium English cucumber, place in a strainer and press gently to drain excess liquid. Mix with 3 to 4 finely chopped green onions, 1 or 2 cloves minced garlic, 1/4 cup (50 mL) minced fresh dill or mint, salt and freshly ground pepper and 11/2 cups (375 mL) sour cream. (For a lower-fat version, make yogourt cheese by draining low-fat yogourt through a coffee filter in a strainer over a bowl in the fridge for 3 to 4 hours.) Cover and refrigerate until ready to serve.
A no-grate alternative to potato latkes, these are a wonderful way to get rid of your frustration— just smash away. Baby red-skinned new potatoes have a lower glycemic index than baking potatoes. Small potatoes—big potassium count.
8 baby red-skinned potatoes (2 to 21/2 inches in diameter)
1 Tbsp extra virgin olive or canola oil
1/2 tsp salt
1/4 tsp lemon pepper (or to taste)
Dried basil, garlic powder, onion powder, and/or paprika
1. Boil the potatoes in salted water to cover for 15 to 20 minutes or until fork tender. Drain well. (If desired, the potatoes can be prepared in advance up to this point and refrigerated for a day or two.)
2. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
3. Place the potatoes in a single layer about 3 inches apart on the prepared baking sheet. Cover one potato with a piece of parchment paper. Smash it once or twice with the flat part of the palm of your hand, making a flat disc about 4 inches in diameter. Round off any ragged edges by pushing them together with your fingers. Repeat with the remaining potatoes.
4. Brush the tops of the smashed potatoes lightly with olive oil and sprinkle with seasonings. Bake, uncovered, for 20 to 25 minutes or until golden and crispy. If desired, turn over the potatoes halfway through the cooking process.
I usually use Idaho (russet) potatoes, but to make them more nutritious and lower their glycemic index, you can make them with Purple Sweeties, which are purple-peel sweet potatoes with cream-colored flesh. Serve latkes with applesauce, yogurt or light sour cream.
4 medium potatoes peeled or scrubbed (or substitute Purple Sweeties)
1 medium onion
2 eggs (or 1 egg plus 2 egg whites)
1/3 cup flour or matzo meal
1 tsp baking powder
3/4 tsp salt
Freshly ground black pepper to taste
2 Tbsp oil (plus more as needed for frying latkes)
Cut potatoes in chunks and onion in half. Place in processor with eggs. Process on the Steel Blade until pureed, 20 to 30 seconds. Add remaining ingredients except oil; process a few seconds longer to blend into a smooth mixture.
Heat oil in a large nonstick skillet over medium-high heat. Drop potato mixture into hot oil by large spoonfuls to form pancakes; brown well on both sides. Drain well on paper towels. Add additional oil to pan as needed. Stir batter before cooking each new batch. Latkes can be placed on a parchment-lined baking sheet and kept warm in a 250 degree F oven.
(To bake latkes instead of frying, place oven racks on lowest and middle positions in oven. Preheat oven to 450 degrees F. Drop potato mixture by spoonfuls onto well-oiled baking sheets; flatten slightly. Bake 10 minutes, until bottoms are browned and crispy. Turn latkes over. Transfer pan from upper rack to lower rack and vice versa. Bake 8 to 10 minutes longer.)
1 Tablespoon butter/ marg
4 eggs (beaten)
1/2 c sugar
1 tsp vanilla
12 oz sour cream
1/2 C orange juice
12 frozen cheese blintzes
Melt the marg/butter in a pan.
Place blintzes in the pan close together.
Combine the rest of the ingredients in a blender.
Pour over blintzes.
Bake covered for 1 hour.
3 cups frozen corn kernels
½ tsp kosher salt
1 tsp sugar
3 egg whites
3 Tbsp unbleached white flour
kosher salt (to taste)
nonfat, zero-calorie cooking spray
Place three non-stick baking sheet pans in the oven and preheat to 450 degrees Fahrenheit. Boil 1 quart of water in large saucepan. Add frozen corn kernals and ½ tsp kosher salt and cook 2 to 3 minutes or until tender. Drain and let cool. Add ½ cup of the corn kernals to food processor and puree, then add sugar, egg whites, and salt to taste, and pulse until mixed. Transfer to large mixing bowl and stir in flour and remaining whole corn kernals. Working with oven mitts, carefully pull warmed baking sheets from oven and spray with nonfat, zero-calorie cooking spray. Spoon mixture onto baking sheets, creating small pancakes 2 to 3 inches in diameter, leaving at least 1 inch gap between. Bake 5 to 8 minutes per side, or until golden brown, before spraying tops with cooking spray and flipping with a spatula. Serve hot, with fat-free sour cream and/or low-sugar strawberry jam.
A friend once gave me this recipe so I could make my own “Krispy Crèmes,” and I have to admit, these are a really good homemade version. I can’t say they are all that healthy, but the wonderful moments I’ve spent baking them with my kids, make every calorie worth it!
2 pkg. regular or rapid-rise yeast (2¼ tsp per pkg.)
¼ cup warm water
1 ½ cups lukewarm milk or soy milk
½ cup sugar
1 tea salt
1/3 cup shortening
5 cups flour
Oil for deep frying
1/3 cup butter or margarine, melted
2 cups powdered sugar
1 ½ tsp. vanilla
4-6 tbsp. hot water
Melt butter. Stir in sugar and vanilla until smooth. Stir hot water in 1 tbsp. at a time until desired consistency.
Dissolve yeast in warm water. Add sugar. Then add milk, salt, eggs, shortening, and 2 cups of flour. Beat on low speed for 30 seconds. Beat on medium speed for 2 additional minutes. Stir in remaining flour until smooth. Cover and let rise until double in bulk (about 1 hour). Turn dough onto floured surface. Roll around lightly until covered with flour. Roll out with rolling pin until the dough is ½-inch thick. Cut the dough in circles with a cup or glass. Let rise again for 30-40 minutes. Fry in pot or deep fryer. Turn doughnuts as they rise to the surface. Fry until golden brown – about 1 minute on each side.
While the thought of making jelly doughnuts for Chanuka might seem overwhelming, this recipe is worth the time and effort. Why not give it a try?
2 oz. fresh yeast or little less than 3 tbsp. dry yeast
1½ c. water
4 tbsp. sugar
½ tbsp. salt
2 tbsp. oil
2 egg yolks
4 cups flour
Dissolve yeast in water and sugar. Add rest of ingredients and combine to form a soft dough. Allow to rise in a warm area for at least one hour. Place dough onto a floured surface. Cut circles using a floured drinking glass.
Heat oil in a pot. Deep-fry doughnuts on both sides until they rise to the surface. Remove doughnuts and place onto paper towels to absorb excess oil.
Fill with jelly and /or dust with confectioners’ sugar and serve.
Yield: 25 medium doughnuts
Note: when picking up doughnuts to drop into pot, hold them only at edges and do not support center. This will create a canyon in center of doughnuts. Fill canyon with desired jelly or custard.
I’ve tried several latke recipes, but I like this one best. The flour in it helps produce a fluffier, less oily tasting latke. I can guarantee you they will disappear in minutes! Plus, this recipe lends itself to several variations (see below.)
5 large potatoes, peeled
1 large onion
1/3 c. flour
1 tsp. salt
¼ tsp. pepper
¾ c. oil for frying
Grate potatoes and onion on the fine side of a grater, in a food processor, or put 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 ½ cup oil in skillet. Lower flame and place 1 large tablespoon batter at a time in sizzling oil and fry for approximately 5 minutes until golden brown. Turn over and fry on other side 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. Yield: 20-30 latkes, depending on size.
Though for many people Chanuka isn’t Chanuka without potato latkes, if you are looking for something different or have more “adventurous” eaters at your table, give these a try!
Follow Potato Latkes recipe as above, but substitute 5 medium zucchini or 5 medium carrots for potatoes.
Lower-Fat, Baked Potato Latkes – Variation
Okay, these can’t compare to their deep-fried counterparts, but if you are looking for a healthier, lower-fat version, these latkes have a lot less calories, but still have a great “Chanuka flavor.”
Preheat oven to 450 degrees. Follow Potato Latkes recipe as above, but do not fry. Place a cookie sheet in the oven for 2 minutes to heat up, then coat generously with olive-oil cooking spray. Spoon large tablespoons of batter onto cookie sheet, about 1 inch apart. Bake until bottoms of latkes are golden brown, about 8-10 minutes. Coat tops of latkes generously with olive-oil spray and flip. Bake for another 5 minutes until tops are also golden brown.
This is a great alternative to potato latkes on Chanuka, especially for families like mine who love anything cheesy.
1 lb. farmer cheese or cottage cheese
1 c. flour
1/2 c. sugar
Combine all the ingredients and mix well. Fry in a small amount of oil on both sides until golden brown. Yields: 20 small or 30 medium latkes.
I love to have this dough ready in the fridge during the kids’ Chanuka break. It’s instant entertainment!
1/2 c. margarine
1/3 c. orange juice
1 c. sugar
1 tsp. lemon rind
1 1/2 tsp. baking powder
4-5 c. flour
Combine all ingredients. Chill dough 3-4 hrs. Roll out and cut with Chanuka cookie cutters and bake at 350 degrees for 12-15 minutes.
I got this recipe from my pre-school teacher. As a child, I made these cookies with my mother, and now my kids enjoy making them with me. The dough is easy to work with, so they can do a lot on their own.
This recipe is also great for hamantaschen!
1 c. sugar
¾ c. oil
1 tsp. vanilla
2 tsp. orange juice
4 tsp. baking powder
4 c. flour
Preheat oven to 375 degrees. Mix all ingredients. Roll dough out flat and cut out shapes with Chanuka cookie cutters. Top with sprinkles. Bake on ungreased cookie sheets for 8-10 minutes.
I’ll admit this isn’t a traditional Chanuka favorite, but as one kosher cookbook author I know says: “It’s Chanuka. Get out the deep fryer!”
1 eggplant, peeled and sliced in 1/2″ inch thick pieces
1 1/2 c. panko crumbs
salt, pepper, garlic powder to taste
Salt eggplant to “sweat.” Rinse with water. Beat egg and place in shallow bowl or dish. Mix panko crumbs with spices in second bowl. Dip eggplant first in egg and then in crumb mixture. Fry in oil until crispy on the outside and soft in the inside. Serves 4.