sufganiot (jelly doughnuts)
Latkes (Potato Pancakes) for
Chanukah
Ingredients:
- 6 large potatoes,
scrubbed clean
- 1 large onion
- 3 eggs
- 1/2 c matzah
meal
- 2 teaspoons
salt
- 1 teaspoon
pepper dried parsley
- 1 teaspoon
pepper garlic powder
- 1/2 teaspoon
pepper
- canola oil
Directions:
- Chop onion
finely in food processor or by hand.
- Grate potatoes
in food processor or by hand. (You can leave the potato skins on if you
like, as long as you scrub the potatoes well.)
- Combine all
ingredients in a large bowl.
- Heat canola
oil in frying pan.
- Form potato
pancakes with your hands, keeping them thin and approximately 3"-4" in
diameter. Fry latkes at medium-high heat until each side is golden brown.
Drain on layers of newspaper covered with paper towel.
Serve with applesauce
and sour cream! Enjoy!
Gelt
You can purchase
gelt in stores. Small chocolate "coins" are wrapped in silver or gold foil.
It is also fun to make gelt with your children. This is an easy recipe for
fudge, which you can then cut into the shapes you want and wrap in foil.
Please note that the pieces of fudge will need to be refrigerated.
Ingredients:
- 3 cups semi-sweet
chocolate chips
- 1 can sweetened
condensed milk
- 1 teaspoon
vanilla
- 1/4 teaspoon
salt
Procedure:
- Combine chocolate
chips and condensed milk in pyrex bowl and heat in microwave for 1 minute.
Stir. If more time is required, continue heating in microwave in increments
of 10 seconds.
- Add vanilla
and salt and stir.
- Spread into
pyrex dish which has been coated with a layer of waxed paper. Refrigerate
for 1/2 hour.
- Cut fudge
into desired shapes and wrap in foil. Refrigerate fudge.
Sufganiot (Jelly Doughnuts)
Most of us lack
the fortitude and patience for making our own doughnuts and take the Dunkin'
Donuts route to enjoying this tradition. However, if you are especially
ambitious, here's a recipe for making your own doughnuts. We learned the
age-old secret of how one gets the jelly into sufganiot from our cousins
in Netanya, who make them every year for Chanukah: The jelly is injected
into the doughnuts after they are cooked.
Ingredients:
- 1-1/2 cups
flour
- 2-1/2 teaspoons
dry yeast
- 1/2 cup warm
water
- 1 egg, beaten
- 1/4 teaspoon
salt
- 1/4 cupt sugar
- 2 tablespoons
oil
- oil for frying
(3 inches deep in pan)
- confectioner's
sugar
Procedure:
- Mix together
half the water with yeast and 1 teaspoon sugar. Allow to sit so that yeast
activates.
- Add the rest
of the sugar, salt, egg, and 2 tablespoons oil.
- Put flour
in a large bowl and pour the yeast mixture into the flour and combine
well. Add the remainder of the water and mix well.
- Cover the
bowl with a damp dish towel and allow to rise in a warm place for one
hour.
- Heat oil in
a deep frying pan or pot until small bubbles rise the surface. You can
test the oil by dropping a small piece of bread into it. If it sizzles
and bubbles, the oil is ready.
- Scoop a tablespoon
of dough and very carefully, lower it into the oil. (Don't drop the dough
into the oil or it will splatter into your face!) The doughnuts will puff
up and eventually float to the top of the pan. Turn them with a slotted
spoon several times and cook until they are golden brown on all sides.
- Remove with
a slotted spoon and drain on several layers of paper towel with newspaper
underneath. Sprinkle with confectioner's sugar.
- When sufganiot
are cool, inject with jelly. (The syringes used for administering medicine
to young children can be used, but better ones are available at cooking
supply stores.)