Hanukkah Recipes: Latkes, Doughnuts and Dairy Dishes

Food is a big part of Hanukkah. According to Chabad, foods fried in oil, such as latkes and sufganiyot, are customary because of the oil connected to the holiday, and many families also serve dairy dishes. Traditions differ, so choose what suits your family and any dietary practices you follow. Here is a way to plan the recipes for eight nights without overwhelming the kitchen.

Sort recipes into groups

A menu is easier to plan when recipes are grouped: latkes, toppings, doughnuts, dairy dishes, sides and sweets. Pick a few from each group and leave the rest for another year. You do not need new recipes every night. Repeating a favorite is a fine tradition.

Start with latkes

Classic potato latkes use shredded potato, onion, egg and a little flour or matzo meal. The key step is squeezing the liquid out of the potatoes so they crisp instead of steam. For variety, try sweet potato, zucchini or carrot and parsnip. If you want to fry less, a baked version on a hot, oiled sheet pan is an option.

Add toppings

Applesauce and sour cream are the usual toppings. Both are easy to make ahead. Homemade applesauce takes about 25 minutes, and a herbed sour cream takes five. Put them in small bowls so guests can build their own plate.

Plan the doughnuts

Jelly doughnuts take time because the dough needs to rise. Make them on a day when you are home, or try baked doughnut holes and apple fritters when you want something faster. Fill with jam using a piping bag, and roll in sugar while still warm.

Add a dairy dish

Blintzes, baked macaroni and cheese, and noodle kugel all fit well here. Kugel and mac and cheese can be assembled earlier in the day and baked just before dinner. Use a casserole dish you can bring straight to the table.

Keep sides simple

Roasted vegetables, honey glazed carrots, mashed potatoes and a green salad round out the meal without adding much work. One sheet pan of roasted vegetables can bake while you fry.

Fry safely

Frying is the part that needs attention. Use a deep, heavy pan and do not overfill it with oil. Keep children and pets out of the cooking area, never leave the pan alone, and dry food well before it goes in the oil. Let the oil cool completely before moving or storing it.

Build one shopping page

List every ingredient on one page, sorted by store section: produce, dairy, pantry and extras. Check your pantry first, and buy the oil, potatoes and onions in the last week so they are fresh.

Cook ahead where you can

Applesauce, herbed sour cream, kugel and cookie dough all keep well. Shred potatoes only when you are ready to fry, since they darken as they sit. A short timeline on paper helps you see what to do each day.

Start with a ready-made set

If you would like 24 recipe cards already laid out, with an index, a shopping page and room for notes, the Hanukkah Recipe Cards set gives you the layout so you can cook instead of formatting.