Chanukah Specialties
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Chanukah Specialties

Chanukah Specialties

Selected Chanukah recipes from the soon-to-be published cookbook, "Kosher by Design Entertains."

by

These latke recipes appear in Susie's book "Kosher by Design Entertains."

Cajun Sweet Potato Latkes

  • 2 pounds (about 3 large) sweet potatoes, peeled
  • 3 large eggs
  • 2 tablespoons plus 1 teaspoon Cajun spice blend
  • 1/3 cup chopped cilantro
  • peanut oil
  • sour cream

Using the coarse grating disc of a food processor, grate the sweet potatoes. Transfer to a large bowl.

In a small bowl, whisk the eggs. Sprinkle the Cajun spice blend into the eggs and whisk. Mix in the cilantro.

Add egg mixture to the grated potatoes.

In a large skillet, heat the peanut oil until very hot but not smoking. If you are using a thermometer, get the oil to 375 degrees.

Add the sweet potato mixture 1/4 cup at a time. Fry until golden, flip and fry until golden on the other side. Drain on paper towels. Repeat until all the potatoes are used.

Serve with a dollop of sour cream.

Yield: 14-18 latkes

Guacamole Latkes

  • 2 pounds Yukon Gold potatoes, unpeeled
  • 2 large eggs
  • 2 teaspoons Sea Salt
  • 3 avocados, peeled, pit removed
  • 1/2 large red onion, minced
  • 2 small jalapeno peppers, seeded, and finely chopped
  • 1 cups canned black beans, drained and rinsed
  • peanut oil
  • salsa, store bought

Using the coarse grating disc of a food processor, grate the unpeeled potatoes. Transfer to a large bowl.

In a small bowl, whisk the eggs. Add the salt into the eggs.

In a medium bowl, mash the avocado with the back of a fork. Add the onions, jalapeno peppers, and the beans. Mix to combine.

Add the egg mixture and the avocado mixture into the grated potatoes. Gingerly toss to combine.

In a large skillet, heat the peanut oil until very hot but not smoking. If you are using a thermometer, get the oil to 375 degrees.

Add the potato/avocado mixture 1/4 cup at a time. Fry until golden, flip and fry until golden on the other side. Drain on paper towels. Repeat until all the potatoes are used.

Serve with a dollop of salsa.

Yield: 14-18 latkes

Photos of latkes © Iris Richardson / www.foodphotography.com

Beignets Dairy

The following recipe is from the Chanukah section in "Kosher By Design".

Beignets are fried dough balls, similar in taste to funnel cakes. Nothing pleases children more than this simple-to-make dessert. Their powdered sugar faces are the best indication of their powdered-sugar-coated thumbs up review. When I make a batch of these, I will cut up a firm banana into 1/2-inch slices and make half of the batch plain and half with bananas.

  • 4-6 cups vegetable or corn oil
  • 1 cup milk
  • 1 cup water
  • 1 large egg
  • 3 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 4 teaspoons sugar
  • 1-2 firm bananas, cut into 1/2-inch slices (optional)
  • confectioner's sugar

Pour the oil into a deep pot to a depth of 3-4 inches. Heat the oil to 370 degrees.

Meanwhile, in a large bowl with the mixer at medium-high speed, combine the milk, water, and egg. Add the flour, baking powder, salt, and sugar. Mix until the batter is smooth.

Using a 1/8 cup measure, drop the batter into the hot oil and fry about 3-4 minutes. Don't make them much bigger or the inside won't cook properly. The beignets will float to the surface; turn them a few times until the beignets are golden on both sides. Drain on paper towels and either roll in or use a strainer to sprinkle on confectioner's sugar. Serve hot.

To make banana beignets, fill the 1/8 cup measure halfway full. Add a slice of banana, fill the rest of the way with batter. Fry as directed above. Roll in confectioner's sugar.

Yield: 20-24 beignets

Click here to order "Kosher By Design Entertains."

Published: November 29, 2004


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Visitor Comments: 5

(5) Marilyn Horne, February 21, 2012 12:03 PM

I love the Holiday stories and cookbook recipes.

I am going to send a copy of this newsletter to some of my friends who take classes with me at Dallas Area Torah Association. This newsletter is great and warms my heart. Thanks for the recipes and attention to the holidays which are so special. We all need to learn more. Marilyn Horne

(4) Eli, December 11, 2009 1:11 PM

Zucchini Latkes

My mother in law used to grow zucchini ih ner garden and they grow to be huge, so she used to grate the vegetable and freeze them in freezer bags. Every chanukah she would defrost them and make latkes out of the shredded zucchini.

(3) AnneLane, December 14, 2006 10:42 AM

Tinna wrote:
Would enjoy more classic recipes modernized
Would like to see potato pancake recipe that is traditional, low-cholesterol, and/or low-salt.
Tinna, Sweet -- cholesterol is only found in animal fat, not in vegetable products, so we're ok there. You don't have to fry latkes in oil at all. There are many recipes available for baked latkes that are delicious. The sweet potato one would be good -- fewer carbs, more beta carotene. Latkes need not be entirely fat free though -- you can use a spray like Pam to celebrate the Chanukah oil.

(2) Marilyn Stahl, December 7, 2004 12:00 AM

The beignets were delicious!

Before candle-lighting for Chanukah I made the beignets, delicious and very easy and quick! One could make them parve by using soy milk or a parve cream. I'll add banana slices next time! I fried them in less oil and they were fine. Extra batter could be refrigerated to make "on the spot"!

(1) Tinna Kopelow, December 6, 2004 12:00 AM

Would enjoy more classic recipes modernized

Would like to see potatoe pancake receipe that is traditional, low-cholestral, and/or low-salt

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