Ingredients

• 1 lb 2 large russet potatoes, peeled
• 1/4 cup all-purpose flour
• 1/2 medium onion, peeled
• 1 tsp baking powder
• 1 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 large egg
• Kosher salt, to sprinkle
• Vegetable oil or extra light olive oil for frying

Instructions

1. Grate the potatoes and onions on the large holes of a box grater or on the grating disk of a food processor.
2. Transfer the mixture to a cheesecloth or a clean, lint-free dishtowel and squeeze out as much of the liquid as possible.
   You’ll be surprised how much liquid comes out.
3. In a large mixing bowl, whisk together flour, baking powder, salt, and pepper then whisk in the egg.
4. Add in the squeezed dry potatoes and stir until the potatoes are evenly coated in the batter.
5. Heat a large, heavy-bottomed skillet over medium-high heat and add about 1/4” of oil (enough to generously coat the bottom of the pan).
6. Once the oil shimmers, add the batter to the pan 1 heaping tablespoon at a time (or use a trigger-release ice cream scoop) and immediately press with a spatula to form disks.
7. Fry until the edges are browned, 4-5 minutes.
8. Flip and cook until the second side is golden brown, about 3 to 4 minutes more.

Total Time: 40 minutes | Yield: Serves 6-8 | Diet: Gluten Free

Ingredients:

• 4 1/2 cups all-purpose flour
• 2 teaspoons salt
• 1/4 cup sugar
• 2 teaspoons active dry yeast
• 1/2 cup warm water
• 2 large eggs, plus 1 for glazing
• 1/4 cup vegetable oil
• 1/4 cup honey

Directions:

1. In a small bowl, dissolve yeast in warm water with a teaspoon of sugar.
2. Let it sit for 5-10 minutes until frothy.
3. In a large bowl, combine flour, salt, and remaining sugar.
4. Make a well in the center and add the yeast mixture, 2 eggs, oil, and honey.
5. Mix to form a soft dough, then turn out onto a floured surface and knead for about 10 minutes, until smooth and elastic.
6. Place dough in a greased bowl, cover with a cloth, and let rise in a warm place for 1-1.5 hours or until doubled in size.
7. Punch down the dough and divide into sections to braid.
8. After braiding, place the challah on a baking sheet, cover, and let rise again for 30 minutes.
9. Preheat oven to 375°F (190°C).
10. Beat the remaining egg and brush over the challah.
11. Bake for 25-30 minutes or until golden brown and hollow-sounding when tapped.
12. Cool on a wire rack.

Prep Time: 2 hours 20 minutes (including rising time) | Cooking Time: 30 minutes | Total Time: 2 hours 50 minutes
Kcal: Approx. 260 kcal per serving | Servings: 1 loaf

A family favorite all year long. We prefer Yukon gold potatoes, as they are very creamy. I have used Russet potatoes and they turn out crispier.
The potatoes. You can use either Yukon gold or russet potatoes. The Yukons will cook up super creamy and buttery; the russets will be extra light and fluffy. And peeling is entirely optional — I actually prefer to leave them unpeeled, not only because it saves me a step, but also because I like the extra texture the skin provides.
The broth: Opt for either low-sodium chicken or veggie broth. You can’t go wrong with either.
The herbs: While this recipe calls for rosemary, you can use any combination of fresh hearty herbs, such as thyme, sage, or oregano.

Serves 4 to 6

Ingredients

• 4 cloves garlic
• 2 tablespoons unsalted butter (use non dairy substitute, margarine, chicken fat )
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds uniformly-sized Yukon gold or russet potatoes (4 to 5 medium)
• 2 to 3 sprigs fresh rosemary, thyme, oregano.
  Use what you like. Only have dried herbs?, sprinkle on top.
• 1 cup low-sodium vegetable or chicken broth

Equipment

• Cutting board and chef’s knife
• Large microwave-safe bowl
• Measuring cups and spoons
• Vegetable peeler
• 9×13-inch rimmed baking sheet (quarter sheet pan) or other metal baking pan

Instructions

1. Arrange a rack in the middle of the oven
2. Heat the oven to 450°F or 350°F (takes longer at lower temperatures)!
3. Peel and smash 4 garlic cloves.
4. Melt the butter or substitute.
5. Place 2 tablespoons unsalted butter/substitute in a large microwave-safe bowl.
6. Microwave the butter/substitute in 3 to 4 (10-second) intervals, stirring between each, until just melted.
7. Add 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, and stir to combine.
8. Prepare the potatoes and aromatics.
   Peel 2 pounds Yukon gold or russet potatoes, if desired.
   Trim the rounded ends slightly, then cut the potatoes crosswise into 1-inch thick rounds.
9. If using, strip the leaves off 2 to 3 fresh rosemary sprigs and coarsely chop until you get 1 Tablespoon.
10. Add the potatoes and rosemary to the butter and toss well to coat.
11. Arrange on a baking sheet.
12. Transfer the potatoes cut-side up to a rimmed 9×13-inch metal baking pan (avoid glass as it could shatter) or baking sheet (quarter sheet pan) and arrange in a single layer.
13. Drizzle any remaining butter substitute mixtures over the potatoes.
14. Roast the potatoes.
    Roast until the potatoes easily release from the pan with tongs and the bottoms are beginning to turn golden brown, about 15 minutes.
15. Flip the rounds and roast until the bottoms and tops are deep golden brown, about 15 minutes more.
16. Remove the pan from the oven.
17. Add the broth and finish cooking the potatoes.
    Carefully pour 1 cup vegetable or chicken broth into the pan and add the garlic cloves.
18. Roast until the potatoes are very tender and most of the broth is absorbed, about 15 minutes.

Recipe Notes

Herb options:
You can use any combination of fresh hearty herbs, such as thyme, sage, or oregano instead of the rosemary.
Storage:
Leftovers can be refrigerated in an airtight container for up to 5 days.

A plethora of traditional Jewish dishes are often included in many a Hanukkah spread. From latkes to jelly doughnuts, many of the foods are typically fried in oil, symbolizing the Jewish Temple’s ability to miraculously sustain the menorah’s candlelight for eight days despite only having enough oil for one. These traditional Hanukkah foods are sacred, celebrated dishes that have continued to bring family and friends together for centuries. Maybe it’s the magic of the Hanukkah miracle, but something about these foods bonds people together.

Latkes

Latkes, also known as potato pancakes, are, as you can imagine, pancake-shaped and shallow-fried, and are traditionally made with ground potatoes. They are typically mixed with onion, egg, flour, and seasonings. Nowadays, there are different creative recipes out there that call for zucchini and sweet potatoes as the base rather than white potatoes, if you want to go a bit out of the box. These fried treats are scrumptious when dipped in sour cream and/or served alongside some applesauce.
Recipe for the Best-Ever Potato Latkes

Beef Brisket

Because Chanukkah falls during the cooler months, beef brisket is a hearty, warm, and delicious meal to serve. Prepared in a dutch oven or roaster, beef brisket is oftentimes slated as the main dish. Fortunately, there are several different ways to prepare it, whether it’s with specific seasonings, vegetables, or sauces. As long as it’s tender and served with other traditional sides, it’s a win! We think this creative beer brisket recipe would make a fun new addition to your table.
Recipe for Beer Brisket

Roasted Chicken

In addition to brisket, golden-brown whole roasted chicken is another familiar main course to serve at a Chanukkah gathering for those who may not eat beef. The best part about the commonly-made poultry dish? It’s an easy recipe that’s delicious with a generous amount of seasoning and roasted vegetables. We like this tasty roast chicken recipe for an easy main course and vegetable combination.
Recipe for Roasted Chicken

Shakshuka

Though technically this is a traditional Jewish dish that can be enjoyed year-round, as the most important meal of the day, breakfast is still a must-have during your eight day-long Chanukkah celebration.
“Shakshuka is a tomato-sauce based typically cooked in a skillet with eggs, vegetables, and spices,” No better way to celebrate the festival of lights than with a warm yet bold breakfast rich with bright colors and flavors, which this shakshuka recipe offers in spades.
Recipe for Shakshuka

Kugel

Kugel is an egg noodle pudding or casserole that is commonly served as a side dish at a Chanukkah celebration. The best part? The traditional meal can be made both savory or sweet.
Recipe from Savory Simple

Matzo Ball Soup

Matzo ball soup is hot, tasty staple at many Jewish celebrations. The matzo balls are soup dumplings that are typically made from matzo meal, eggs, water, and a fat such as butter, chicken fat, or oil. The light and delicious balls are oftentimes placed in traditional chicken noodle soup or just plain chicken broth. You’ll find yourself eating more than one bowl of the flavorful appetizer.
Recipe from Love & Olive Oil

Rugelach

This pastry, which is filled with a sweet inside, is a deli-staple treat that is usually made into a triangle shape and served as a Chanukkah dessert. Rugelach’s delicious filling often include include raisins, cinnamon, chocolate, poppy seed, fruit preserves, and walnuts.
Recipe from Sally’s Baking Addiction

Sufganiyot (aka Jelly-Filled Doughnuts)

Jelly-filled doughnuts are a yummy dessert that is hard not to indulge in at Chanukkah. The treat is typically filled with jelly or custard, deep fried, and then coated with powdered sugar. When it comes time to serve them up, the warmer the better!
Recipe from My Name Is Yeh

Challah

This braided masterpiece is a staple at Jewish celebrations, especially Chanukkah. The dough is oftentimes made with ingredients like eggs, water, butter, yeast, salt, sugar, and/or oil. After it’s cooked, it can be topped with sesame seeds or poppy seeds for a salty flavor. If there is leftover challah after a celebration, your dinner table will be wowed if you turn it into croutons, bread pudding, French toast, stuffing, or grilled cheese. The possibilities are endless! We’re a fan of Half-Baked Harvest’s golden, whole-wheat version of this delicious treat.
Recipe from Half-Baked Harvest

Chanukkah Gelt

Gelt are little chocolate coins typically treaded like a prize while playing a game of dreidel on Chanukkah. These chocolate coins are not only a favorite of children, but adults love collecting and eating gelt, too—especially if they have a particularly competitive streak. Instead of buying these chocolates this year, you can actually make gelt at home with the right recipe. So, give this one a try—and let the dreidel tournament begin!
Recipe from Elana’s Pantry

Knish

Knishes can double as an appetizer or a snack, and the fillings typically include mashed potatoes or cheese. Other options include sweet potatoes, spinach, or beans. While the golden-brown rectangular or square treats are extremely tasty, they are rather heavy, so don’t overdo it on them before the main course—you’ll want to save room. For a unique approach to this recipe that’s also a bit lighter than the original, we suggest this recipe that is more like a cross between a knish and a hamantaschen.
Recipe from My Name Is Yeh