Recipes for Hannukah - KPTV - FOX 12

Recipes for Hannukah

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Hanukkah begins this Tuesday and lasts for eight days.

Here are two recipes for traditional foods to enjoy during the holiday otherwise known as the "Festival of Lights," courtesy of Chabad of Oregon.


4 1/2 teaspoons dry yeast
1/4 cup warm water
1 1/2 cups soy or almond milk
3/4 cup sugar
1 teaspoons salt
2 eggs
6 tablespoons butter or margarine, melted
6 cups flour
Oil for frying
Confectioners' sugar for dusting
3/4 cup jam or jelly


1. Place yeast, warm water and 1 teaspoon sugar in bowl. Let sit for 10 minutes until bubbled.

2. Mix yeast mixture, sugar, margarine, eggs, salt, sugar and soy/almond milk with 2 cups of flour on a low speed.

3. Slowly add in the rest of the flour until dough is no longer sticky. It should feel somewhat like a bread dough.

4. Knead for 5 minutes, then cover the bowl with a damp cloth, or cover tightly with plastic wrap, and let rise approximately 1 hour, until dough has doubled in size.

5. Roll out the dough approximately 1/2 inch thick, cut circles (use the mouth of a glass, or a round cookie cutter) and let rise 30 minutes.

6. Heat oil to medium high in a deep frying pan, pot or deep fryer. Drop in a few doughnuts at a time. Flip each doughnut so each side can brown.

7. Remove from oil and drain on a paper towel.

8. To assemble the doughnuts, use a sharp knife or pointed spatula to poke a small hole in the side of each doughnut. Put the jam into a Ziploc bag and cut a small hole at the corner. Stick the Ziploc corner into the hole and squirt out approximately 12 teaspoons of jam into each doughnut. Using a fine mesh strainer, sprinkle confectioners' sugar over the top of each doughnut.

Yields: 30 small doughnuts


• To help speed up the rising, preheat the oven to 150°F, turn the oven off and put the bowl of dough inside. Quickly close the oven door so the warm air doesn't escape and leave the dough inside until it has doubled in size.

• Add a small piece of carrot to the oil you're frying in. When the carrot starts to looks shriveled and brown, replace it with a fresh piece. The carrot helps absorb the burnt taste from the oil, and you can keep frying for longer without changing the oil.

Crispy Potato Latkes

1/2 an onion
2 Tablespoons oil
3 teaspoons kosher salt, divided
1.5 pounds Yukon Gold potatoes
2 eggs
1/4 cup flour
Oil for frying


1. Dice the onion and sauté it in 2 tablespoons of oil and 1 teaspoon of salt until golden.

2. Grate the potatoes (by hand or in a food processor). Immediately transfer the grated potato to a bowl of cold water.

3. Place the eggs, flour, fried onion and 2 teaspoons of salt in a separate bowl. Drain the grated potato, add it to the rest of the ingredients and mix immediately.

4. Heat 24 tablespoons of oil in a frying pan, over medium heat. Test the oil by dropping a tiny bit of the mixture into the pan. When the oil sizzles upon contact, it is ready.

5. For uniform latkes, use a 1/4 cup measuring cup. Scoop the batter and gently drop it into the oil. Press down gently with the back of the measuring cup to flatten. Fry 23 minutes until golden, then flip the latkes and fry 12 minutes on the second side. Repeat until all the mixture has been fried. (You will need to add more oil to the pan every couple of batches.)

Yields: 16 latkes


• Add a small piece of carrot to the frying oil. When the carrot starts to looks shriveled and brown, replace it with a fresh piece. The carrot helps absorb the burnt taste from the oil, and you can keep frying for longer without changing the oil.

• Use Yukon Gold potatoes - they oxidize much slower than other potatoes, and your mixture won't turn gray or brown.

• Most latke recipes call for raw onion, but frying them off first gives the latkes more flavor.

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