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Doughnuts, potato pancakes and a surprise.

Philip Barnea

We had many requests to post some Hanukah recipes

So here goes.  And by the way, we cannot be held responsible for any weight gain/heartburn or general feelings that you are about to explode!

Potato Latkes (Potato pancakes)

This originates from Eastern Europe but can be found almost everywhere across the globe.  There are hundreds, if not thousands of versions. The term “latke”, by the way, is Yiddish for… pancakes.

Potato latkes are traditionally served with applesauce and/or sour cream, but they are great all by themselves. 

So, off we go…

Ingredients:

  •       5 large potatoes, peeled

  •       1 large onion

  •       3 eggs

  •        1/3 cup flour

  •        1 tsp. Salt

  •        ¼ tsp. pepper

  •        ¾ cup oil for frying

You also need a largish frying pan (skillet in American).

This is enough for 4 – 6 servings or 2 if you are really hungry.

Method

  1. Finely grate potatoes and onion with a grater. You can use a food processor or blender (just add a little water) but watch it carefully so that the mixture doesn’t turn into a “slushy”.  

  2. Strain the potato and onion mixture, pressing out the liquid but leaving some behind.  I know that “some” isn’t a very accurate measurement and that most recipes say drain as much of the liquid as possible. But if you leave a small amount in the mixture the final result is a lot creamier and moist.

  3. Add eggs, flour, and seasoning. Mix well.

  4. Heat the oil in the frying pan. Reduce to a low flame and place a large tablespoon of batter into the hot oil and fry on one side for approximately 5 minutes until golden brown. Turn over and fry on the other side for 2 to 3 minutes.

  5. Remove from frying pan and drain excess oil using paper towels.

  6. Repeat until all the batter is used up, adding more oil when necessary.

Serve with applesauce or sour cream on the side.

Experiment with ingredients try adding:

  • Parsnips

  • Sweet Potatoes

  • Top with grilled cheese

  • Beets

  • Spicy Cajun

Don’t be afraid, the worst that can happen is that it’s a disaster but maybe you’ll invent the next best latke.

Sufganiyot – Doughnuts

Sufganiyot (doughnuts) are another central part of Hanukah celebrations. Again, thousands of variations and fillings but here is what I call the basic recipe.

Ingredients

  • Apricot, red-currant, or raspberry jelly

  • Oil for deep-frying

  • 1 2/3 cups flour, plus a little extra if needed

  • 2 or 3 drops vanilla extract

  • A pinch of salt

  • 1 egg

  • 3 tablespoons sour cream or vegetable oil

  • 2 tablespoons sugar

  • 1 egg yolk

  • Confectioners' sugar to sprinkle on the finished doughnuts

  • 1/4 cup lukewarm milk or water

  • 1 teaspoon dried yeast

Method

  1. Dissolve the yeast in the warm milk or water with 1 teaspoon of sugar and leave for 10 minutes, until it froths.

  2. Beat the rest of the sugar with the egg and the yolk.

  3. Add the sour cream or oil, salt, vanilla, and yeast mixture, and beat well.

  4. Fold in the flour gradually, and continue beating until you have a soft, smooth, and elastic dough, adding more flour if necessary.

  5. Knead for about 5 minutes, until the dough is smooth and slightly sticky. Add a little flour if it is too sticky.

  6. Coat the dough with a little oil (canola is good because it has no flavor) and place in a bowl covered with plastic wrap.

  7. Let it rise for about two hours in a warm, draught free place or until doubled in bulk.

  8. Knead the dough on your work surface for a few minutes to make sure it’s supple.

  9. Sprinkle the work surface and a rolling pin with a little flour and roll the dough to  1/4-inch thickness.

  10. With a pastry cutter, cut into 2-inch rounds. Make a ball out of the scraps, roll out, and cut into rounds. Make sure that you have an even number of rounds.

  11. Put a teaspoon of jam in the center of a round.

  12. Brush the rim with a little water to make it sticky, and cover with another round.

  13. Press the edges firmly together to seal.

  14. Repeat with the remaining rounds and arrange them on a floured tray.

  15. Cover with a tea towel and leave to rise for around 30 minutes.

  16. Heat 1-1/2 inches of oil in a saucepan to medium hot. Drop in the doughnuts, a few at a time.

  17. Fry in medium-hot oil for 3-4 minutes until golden brown and they “float” in the oil, then turn and fry the other side for 1 minute more. Keep your eye on the doughnuts because they can change from a lovely golden brown to burnt in a second – especially if the oil is too hot.

  18. Drain on paper towels. Serve sprinkled with confectioners’ sugar. They are best devoured when still warm and fresh.

Obviously, there are thousands of different ways to make your doughnuts and umpteen different fillings and toppings. Who hasn’t seen those 1,000,000 calorie doughnuts in their local bakery?

And now for the awe inspiring, cholesterol loaded and decadently delicious Scottish invention (not a haggis)…

Drum roll and fanfare please…

THE DEEP-FRIED MARS BAR!!!!!!!!  (Fireworks and Intensive Care ambulance standing by).

OK, so it’s not a doughnut, but it’s deep fried, has flour, is sweet so it fits the bill.

Without any argument, this is the easiest way to get the ultimate sugar rush, add 10 pounds and maybe get yourself enrolled in a sugar detox program.

OK, let’s get down to the nitty gritty and make our very own…DEEP FRIED MARS BAR.

Ingredients:

  • 1/4 cup flour

  • Pinch of salt

  • 2/3 cup of water

  • 2 Mars bars (you can use Milky Way if you prefer but…)

  • Vegetable oil for frying.

Method:

  1. Place the Mars Bar in the freezer about an hour before starting.  This helps keep it whole and prevents it “exploding” during frying.

  2. Make a batter by whisking together the flour and water with a pinch of salt, adding the liquid slowly until you have a thick, but still runny, mixture with no lumps.

  3. Heat the oil to around to 190C. If you don’t have a thermometer, you can test the oil by dropping some batter into it. If it floats almost instantly and goes brown and crispy – you’re ready to go.

  4. Dunk the Mars bar in the batter making sure that it’s fully coated. Now carefully place in the hot oil.

  5. Fry for 1-2mins, until crisp and golden

  6. Remove and drain on kitchen paper.

Now the moment of truth.  Wait a couple of minutes for the deliciousness to cool down, close your eyes and take a bite. 

Get ready to experience something between a doughnut and a chocolate cookie straight from the oven. The inside melts, creating a pool of chocolate and caramel with the chew of nougat, while the outside maintains that crunch of batter.

Sounds scary? Don’t knock it until you’ve tried it!

HAPPY HANNUKAH