> Holidays > Chanukah > Cookbook

Chanukah Recipes

May 9, 2009 | by Irma Charles

Delicious latkes and doughnuts to enhance your Chanukah table.


(Could be better than Grandma's!)


5 large potatoes, peeled
2 onions
2 eggs
3/4 cup matzoh meal
2 tsp salt
dash pepper
1/4 cup oil for frying


Grind potatoes, onions and eggs finely together in food processor. Mix with matzah meal, salt and pepper.

Heat 1/4 cup oil in 10-inch skillet. Fry large serving-spoon globs for approximately 5 minutes until golden brown.

Turn over and fry on other side for 2-3 minutes.

(My Aunt Mim always said to use peanut oil cause it has the highest flashpoint and can cook hottest.)

Drain on absorbent paper.

Serve with applesauce, sour cream or sugar.





2 oz yeast
1 cup warm water
1/2 cup sugar
1 tsp. vanilla
1/2 cup margarine, melted
3 eggs
5 cups flour
jelly for filling
powdered sugar


Mix all ingredients into a soft dough.
Let rise for 2 hours.
Punch down and roll out.
Cut into 3-inch rounds.
Fill half the rounds with jelly, and wet the edges.
Top with another circle and seal well.
Let rise at least 20 minutes.
Fry in very hot oil.
Lift out with a slotted spoon and drain.
Dust with powdered sugar.

(From “Adventures in Bubby Irma’s Kitchen,” by Irma Charles, Targum Press)

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