Celebrating Hanukkah’s meaning and traditional foods
Beth Israel Congregation, at 2204 Morganton Road, will mark the end of Hanukkah on Sunday with a celebration scheduled from 4 to 7 p.m. Danielle Romanoff, whose husband Dov is Rabbi at Beth Israel, shared two of her favorite recipes for traditional Hanukkah foods. These foods are often fried because they’re reminders of the miracle of the oil in the legendary Hanukkah story.
ZUCCHINI LATKES
4 large zucchini (about 2 pounds)
2 large potatoes (about 1 pound)
1 large onion, grated
1 cup breadcrumbs
1/2 cup flour
1/2 cup cheddar cheese, grated
1 egg, beaten
1 teaspoon lemon juice
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon pepper
Oil for frying
Wash zucchini, cut ends and grate. Remove as much liquid as possible.
Peel potatoes and grate, using a food processor or blender. Remove as much liquid as possible
Combine zucchini and potatoes and add the rest of the ingredients except the oil. Mix thoroughly.
Heat oil on medium. Put about 2 tablespoons of batter for each latke into the hot oil. Flatten and fry until golden brown on both sides.
Remove from the skillet and put on paper towels to drain.
(Serves 6)
SUFGANIYOT (ISRAELI JELLY DOUGHNUTS)
1 package active dry yeast (1/4 - ounce)
½ cup sugar
¼ cup lukewarm water
3¾ - 4 cups flour
¾ cup milk (room temperature)
1 egg
1 egg yolk
½ teaspoon salt
½ stick unsalted butter
Oil for frying
Jelly or jam of your choice
Powdered sugar
Dissolve yeast and a good pinch of the regular sugar in the water. Let stand until foamy.
Put the flour into a mixer mixing bowl fitted with the dough attachment.
In the following order, add the yeast, milk, egg, egg yolk, salt, butter and remaining granulated sugar gradually adding more milk and/or flour if needed.
Remove dough, place in a greased bowl, cover and let rise in a warm place until doubled in size. (Approximately 1 hour)
Pinch off pieces of dough and form into small balls about the size of a golf ball.
Cover and let rise for another 30 minutes.
Heat 4 inches of oil to 360 degrees in a deep fryer.
Without crowding, add balls of dough and fry undersides until deep brown. (About 3 minutes)
Turn and fry the other side. Lift with a slotted spoon and drain on paper towels.
With an injector, insert a teaspoon of jam into each doughnut.
Roll in powdered sugar and serve immediately.
(Makes about 2 dozen doughnuts)
