Fried and Tested Hanukkah Recipes with a Twist

Every year, Jews from around the world get together with family and friends for the eight festive nights of Hanukkah. Hanukkah traditions include festive games, the lighting of the menorah and of course, plenty of delicious fried food. For those who’re Jewish - and even for those who aren’t – the Festival of Lights is an occasion to enjoy the choicest culinary fare fried in oil that represents the miraculous oil that burned for eight days in the Holy Temple of Jerusalem.

But family traditions evolve over time and so do menus. While most people prefer to stick to traditional Hanukkah party stand-bys like potato latkes, sufganjyot and brisket, there are many who love to experiment with the tried-and-tested. Here are a few Hanukkah recipes with mouth-watering twists that are sure to appeal to your taste buds.

Hanukkah Recipe #1 - Zucchini and Sweet Potato Latkes

• 1 large sweet potato (peeled)
• I medium-sized zucchini (ends trimmed)
• 1 large egg (lightly beaten)
• ¼ cup onions (minced)
• A pinch of black ground pepper
• ¼ tbsp. salt
• 3 tbsp. canola oil
• Unsweetened applesauce (optional)

1. Slice zucchini and remove seeds.
2. Coarsely grate potato and zucchini and place in bowl.
3. Add egg, onion, pepper and salt and combine into mixture.
4. Heat 2 tbsp. of canola oil in a skillet over medium-high heat.
5. Add the zucchini-potato mixture to the skillet and gently flatten it with the back of the spoon.
6. Cook mixture until golden then flip and cook the other side.
7. Make sure it doesn’t burn.
8. Serve latkes with applesauce on the side.

Hanukkah recipe #2 – Baked Sufganjyot

• ¾ cup warm low-fat milk
• 1 ½ tsp. dry yeast
• 6 tbsp. granulated sugar
• 1 tsp. orange rind (grated)
• 1 tbsp. butter (softened)
• ½ tsp. kosher salt
• 1 large egg
• ½ tsp. vanilla extract
• All-purpose flour
• 1 tbsp. powdered sugar
• Cooking spray
• ¾ cup strawberry jam

1. Pour ½ cup of warm milk in a large bowl and dissolve yeast in it.
2. After 5 minutes, add the following ingredients to it – remaining milk, sugar, butter, orange rind, vanilla extract, salt and egg – and blend it into a smooth mixture.
3. Add 2 cups (or 9 ounces) of flour to the above mixture and blend it into smoothness.
4. Stir in an additional cup of flour and form soft dough out of the mixture.
5. Put the dough on a flour-covered surface and knead until it is smooth.
6. Add the remaining four and blend it into the dough.
7. Coat a large bowl with cooking spray and place dough inside.
8. Cover the bowl and let rise in a warm draft-free place.
9. Wait for an hour until it rises. If it has, punch it down and let it rest for 5 minutes.
10. Divide dough into portions and roll portions into balls.
11. Line a large baking sheet with parchment paper and place dough balls onto it. Cover and let rise until the dough doubles in size.
12. Heat oven to 375°.
13. Uncover balls and bake in oven for about 15 minutes or until they are brown.
14. Cool dough balls on a wire rack.
15. Use a wooden spoon to make pockets in the rolls, pushing to but not reaching the other end.
16. Fill in each pocket with 2 tsp. jam with a piping bag.
17. Sprinkle with powdered sugar.

Hanukkah Recipe #3 – Apricot-Garnished Brisket

1. 1 beef brisket
2. 1 ounce dry onion soup mix
3. 1 cup ketchup
4. 3 carrots (1 inch cubes)
5. 12 ounces ginger ale
6. 1 onion (sliced)
7. Apricots (grated)

1. Preheat oven to 375°.
2. Make a smooth blend of ginger ale, ketchup and soup mix in a bowl.
3. Put brisket in roasting pan with the fat-laden part facing upwards.
4. Pour the mixture over the brisket and place onions and carrot slices on the edges.
5. Cover the roasting pan with aluminum foil.
6. Bake in oven for 2 hours.
7. Remove aluminum foil and bake for another hour.
8. Garnish with grated apricots.
9. Let it stand for a few minutes, then slice and serve it.

These three Hanukkah recipes with a twist will surely add the touch of perfection to your holiday feast!