Hanukkah recipes

Happy Hanukkah to all of my Jewish readers. I hope you all have been enjoying the celebration.

Hannukkah background: The Hebrew word Chanukah means “dedication,” and is thus named because it celebrates the rededication of the Holy Temple

For today’s post I am going to be sharing Hannukkah recipes that you can enjoy on your day of celebration.

Enjoy 🙂

Traditional Hanukkah Potato Latkes



  • 2 1/2 to 3 pounds potatoes
  • 2 onions (peeled)
  • 3 large eggs (lightly beaten)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 to 3/4 cups all-purpose flour
  • 1 cup canola oil (for frying)
  • Garnish: applesauce or sour cream for serving


  1. Line a platter or plate with paper towels and set aside.
  2. Peel the potatoes. Place them in a bowl and add enough cold water to cover them, so they won’t turn brown. When ready to prepare the latkes, drain the potatoes.
  3. Place potatoes and onions in a food processor fitted with a knife blade (also known as the s-blade). Pulse until smooth. Drain the mixture well.
  4. Pour the potato mixture into a large bowl. Add the beaten eggs, salt, and pepper, and mix well.
  5. Add enough flour so that the mixture holds together.
  6. Pour 1 inch of oil into a large, deep frying pan. Heat the oil over medium-high heat.
  7. Carefully drop 1/4 cup of the potato mixture into the hot oil. Flatten the pancake slightly so the center will cook. Repeat with additional batter, taking care not to crowd the pan.
  8. Fry for several minutes on each side until golden brown and cooked through.
  9. Transfer to the paper towel-lined platter to drain, and continue frying the the remaining latke batter in batches.
  10. Serve immediately with applesauce or sour cream if desired.

I found this recipe on The spruce eats

Chocolate GanacheGlazed Doughnuts




  • ½ ounce (2 envelopes; 14g) dry yeas
  • ¼ cup (60ml) warm water
  • ½ cup (50g) plus 1 teaspoon sugar, divided
  • ⅓ cup (80ml) soy milk
  • 2 tablespoons (28g) margarine, at room temperature for at least15 minutes
  • 1 large egg
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • ½ cup (40g) parve unsweetened cocoa
  • 1 ¾–2 cups (220–250g) all-purpose flour, plus extra for dusting
  • canola oil for frying


  • 5 ounces (140g) bittersweet chocolate
  • ¼ cup (60ml) soy milk
  • 1 tablespoon confectioners’ sugar
  • 1 tablespoon (14g) margarine


  1. In a large bowl, place the yeast, warm water and 1 teaspoon sugar and stir. Let the mixture sit for 10 minutes, or until thick.
  2. Add the remaining sugar, soy milk, margarine, egg, salt, vanilla, cocoa, and 1 cup (125g) flour and mix on low speed either with a with a dough hook in a stand mixer or with a wooden spoon. Add another ¼ cup (30g) flour and mix well. Scrape down the sides of the bowl. Add another ¼ cup (30g) flour and mix again. If the dough is still sticky, add more flour, if needed, a tablespoon at a time, and mix it into the dough until it becomes smooth, but not sticky. Each time you add flour to the dough, make sure you mix it in thoroughly, so that it’s well integrated. You don’t want to see any white patches of flour before you add more to the dough.
  3. Cover the dough with a clean dishtowel and let rise for one hour in a warm place. Use a warming drawer on a low setting, or you can turn your oven on to its lowest setting, wait until the oven reaches that temperature, place the bowl in the oven, and turn off the oven.
  4. Punch down the dough by folding it over a few times and reshaping it into a ball. Then re-cover the dough and let it rise for 10 minutes.
  5. Dust a cookie sheet with some flour. Sprinkle some flour on your counter or a piece of parchment and roll the dough out until it’s about ½ inch (1.25cm) thick. Use a 3-inch (8-cm) round cookie cutter or drinking glass to cut out circles and place them on the prepared cookie sheets. Reroll any scraps. Cover the doughnuts with the towel. Place the cookie sheet back in the oven (warm but turned off) or warming drawer. Let the doughnuts rise for 45 minutes.
  6. Heat 1 ½ inches (4cm) of oil in a medium saucepan for a few minutes and use a candy thermometer to see when the temperature stays between 365ºF and 370ºF (185°C and 188°C); adjust the flame until the oil stays in that temperature range.
  7. Cover a cookie sheet with foil. Place a wire rack on top and set it down near your stovetop. Add the doughnuts, no more than five at a time, top side down into the oil and cook for 1 ½ minutes. Use tongs or chopsticks to turn the doughnut over and cook another 1 ½ minutes. Remove the doughnuts with a slotted spoon, letting any excess oil drip off, and place them on the wire rack to cool. Repeat for the remaining doughnuts.
  8. Break the chocolate into small pieces and melt it in a double boiler or in the microwave oven for 45 seconds, then stir; heat again for 30 seconds and stir. Heat for another 15 seconds and stir until melted. Heat the soy milk until it’s hot, not boiling. Whisk it into the chocolate mixture a little at a time and then whisk it again after each addition. Add the confectioners’ sugar and mix.
  9. Add the margarine and whisk well. If the chocolate ganache hardens, heat it in the microwave for a few seconds and stir.
  10. Dip the smooth side of the doughnut into the ganache and swoosh it around a few times for a generous coating on one side, and then lift it out of the ganache. Eat the doughnuts immediately or store them covered at room temperature for up to one day. Reheat to serve.

I found this recipe on Chabad

Easy Overnight Breakfast Oats



  • 1 cup rolled oats
  • 1¼ cup milk (dairy or non-dairy)
  • 2 tbsp. almond butter
  • 1 tbsp. maple syrup
  • ½ tsp. kosher salt


  1. Pour all the ingredients into a container or glass jar. Mix. Refrigerate overnight.
  2. In the morning, pour the oatmeal into two bowls.
  3. Garnish with the fruit and nuts of your choice. (banana, nectarine, almonds, and dark chocolate.)

I found this recipe on Chabad

Thank you so much for reading today’s post. I hope you all enjoy the rest of Hannukkah and I will see you Monday for another post!

Have a great weekend!

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