aish.com > Family > Kosher Recipes

Fun Chanukah Cooking

December 7, 2011 | by Jamie Geller

Chanukah cooking doesn’t have to be boring!

My go-to Chanukah menu is always a mix of dairy foods with potato latkes and jelly donuts. But that doesn’t mean we can’t have some fun.

For the latkes I love to mix in healthy vegetables like Zucchini and how about some parsnip!

Then finish off the meal with a delicious fried Apple Zeppole with Jelly Dipping Sauce. Zeppole is an Italian doughnut hole best served hot and dusted (ok — more than dusted, covered) with confectioner’s sugar. They are a sweet, doughy, chewy, greasy alternative to Israeli sufganiot, the traditional fried jelly donut.

Or try another fried treat using wonton wrappers, Chocolate Raspberry Wontons, absolute heaven. Have a Happy Chanukkah!

Apple Zeppole with Jelly Dipping Sauce

  • Prep time: 8 minutes
  • Cook time: 20 minutes
  • Ready time: 28 min
  • Servings: 12

Ingredients:

  • 1/2 cup unsalted butter
  • 1/2 cup Water
  • 1/4 cup Granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon Kosher salt
  • 1 cup all purpose flour
  • 4 large eggs
  • 1 granny smith apple (about 1 cup), peeled and diced
  • Vegetable oil for frying
  • 1/2 cup confectioner’s sugar
  • 1/2 cup seedless raspberry jam
  • 1 tablespoon orange juice

Directions:

  1. In a medium saucepan, heat butter, water, sugar, cinnamon and salt and bring to a boil. Remove from the heat and add flour. Return to low heat and stir with a wooden spoon until the dough comes together and forms a ball. Continue to cook for 1 minute.
  2. Transfer dough to the bowl of a stand mixer. Beat on low speed with a paddle attachment for 1 minute or until cooled slightly. Add eggs one at a time. Add apple and mix until just combined.
  3. In a heavy medium sized pan, heat oil to 350 F on a candy or deep fry thermometer. Using a 1 teaspoon scoop, carefully drop batter into hot oil and fry until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough and dust with powdered sugar.
  4. In a small bowl, whisk together jam and orange juice and serve with zeppole.

Zucchini Latkes

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Servings: 10

Ingredients:

  • 2 zucchini, shredded (about 2 cups packed)
  • 1 red onion, diced
  • 1/2 cup matzo meal
  • 2 large eggs
  • 1 teaspoon Cajun seasoning
  • 4 tablespoons canola or grape seed oil
  • 1/2 cup Greek yogurt

Directions:

  1. In a large bowl, combine zucchini, onion, matzo meal, eggs and seasoning. Stir well to combine.
  2. In a large skillet, heat oil over medium high heat. Scoop 1/4 cup of batter and carefully place in oil. Flatten to about 1/2-inch thick with a spatula. Repeat to form 4 more latkes in your pan, being careful not to crowd the pan and cook for 4 to 6 minutes. Flip and cook 4 to 6 minutes more or until golden brown on
  3. Transfer to a paper towel lined baking sheet and repeat with remaining batter.
  4. Serve with a dollop of yogurt on each latke.

Potato and Parsnip Latkes

  • Prep time: 15 minutes
  • Cook time: 50 minutes
  • Servings: 10

Ingredients:

  • 2 medium russet potatoes, about 1 1/2-pounds, peeled and shredded
  • 2 cups shredded parsnip, packed
  • 2 large eggs, lightly beaten
  • 1/4 cup matzo meal
  • 1/2 teaspoon Dried thyme
  • 1/4 Teaspoon garlic powder
  • 4 tablespoons canola or grape seed oil
  • 1 teaspoon large flake sea salt

Directions:

  1. In a large bowl, combine potato, parsnip, egg, matzo meal, thyme and garlic powder. Stir until all ingredients are combined.
  2. In a large skillet, heat oil over medium high heat. Scoop 1/4 cup of batter and carefully place in oil. Flatten to about 1/2-inch thick with a spatula. Repeat to form 4 more latkes in your pan, being careful not to crowd the pan and cook for 4 to 6 minutes. Flip and cook 4 to 6 minutes more or until golden brown on both sides.
  3. Transfer to a paper towel lined baking sheet and repeat with remaining batter.
  4. Sprinkle with salt and serve immediately.

Chocolate Raspberry Wontons

  • Prep time: 15
  • Cook time: 20
  • Ready time: 35 min

Ingredients:

  • 12 Gefen square wonton wrappers, defrosted
  • 1/4 cup raspberry jam
  • 2/3 cup chocolate chips or chopped chocolate
  • 1 egg, beaten with 1 teaspoon water
  • Vegetable oil for frying
  • 1/2 cup confectioner’s sugar, for garnish

Directions:

Lay wonton wrappers out on a large flat surface. Place 1 teaspoon jam in the center of each wrapper, followed by 1 tablespoon of chocolate. Brush the edges of each wrapper with egg wash. Fold top and bottom corners together to create a triangle, pressing tightly to seal. Then take left and right sides and press together at the top to make a purse and seal tightly.

Heat oil over medium high heat to 350 F.

Fry wontons in hot oil for 4 to 6 minutes or until golden brown and crispy. If wontons begin to leak filling, remove and finish by browning in the broiler for a few minutes.

Drain fried wontons on paper towels and dust with confectioner’s sugar before serving.



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