Happy Chanukah guys! This is my absolute favorite time of the year, and to celebrate I want to share some Chanukah Recipes. Everyone loves a classic latke but here are some other fun ideas to spice up your holiday.
Iconic Sushi Latkes with Truffle Teriyaki
2 cups cooked sushi rice
1/4 cup rice wine vinegar
2 tablespoons soy sauce
5 scallions, thinly sliced
1 piece toasted nori, chopped or shredded
1/4 cup shredded carrots
1 tablespoon minced garlic
1 tablespoon minced ginger
2 teaspoons salt
4 tablespoons flour
Oil for frying
1/2 cup mayonnaise
2 tablespoons teriyaki sauce
1 tablespoon truffle oil
Optional toppings- sliced scallions, ginger, avocado, smoked salmon/lox, caviar
To make the latkes, prepare rice according to package instructions. Mix in the vinegar, soy sauce, scallions, nori, carrots, ginger, garlic, and salt. Mix well being sure to blend all the ingredients together. Add in the egg and flour. Mix again until fully incorporated, mushing rice slightly with the back of your spoon.
To make your sauce: Mix together the mayonnaise, teriyaki sauce and truffle oil. Reserve.
To finish the latkes, heat a non-stick pan (be sure to use non-stick for this) with 3-4 tablespoons of olive oil on medium-high heat. Fill an ice cream scoop, packing tightly with mixture and place mounds into pan, pressing down slightly to form a patty. Fry until deeply golden brown, 4-5 minutes. Flip and fry on other side until golden and cooked through. Continue with remaining rice.
Remove latkes to paper towel lined plate. Serve immediately with Truffle-Teriyaki and toppings. Enjoy this Chanukah Recipe!
Apple Pie Latkes
4 apples, peeled, cored and halved
Zest of 1 lemon
¼ cup all-purpose flour
3 tablespoons light brown sugar
¼ teaspoon ground cinnamon
½ teaspoon baking powder
1 large egg, beaten
Butter for frying
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 vanilla bean split lengthwise, seeds scraped
¼ teaspoon cinnamon
Using a box grater, grate the apples into a medium bowl lined with paper towels. Gather tops of paper towel together, and squeeze out excess juice. Return apples to bowl. In a small bowl, whisk together the lemon zest, flour, light brown sugar, cinnamon, and baking powder. Add the flour mixture to the apples and toss until the apples are evenly coated. Add the beaten egg and mix until completely combined.
Place a skillet over medium-high heat, and melt butter to coat the pan. Place a heaping tablespoon of the apple mixture into the pan, slightly flattening the latke with the back of a spoon. Cook the latkes for about a minute or two on each side, or until golden brown. Repeat the process with the remaining apple mixture.
In a large mixing bowl, beat the whipping cream until it forms soft peaks. Add the powdered sugar, vanilla, and cinnamon. Keep beating until cream holds stiff peaks. Top warm latkes with a dollop of vanilla cream and serve. Perfect Chanukah recipe or a good dessert year round!
Rosemary Sage Sweet Potato Latkes
1 onion, grated
4 cloves garlic, minced
2 medium sweet potatoes, grated
16 sage leaves, chopped
2 sprigs rosemary, chopped
4 tablespoons flour
salt and pepper to taste
oil for frying
Silan, Israeli date syrup, for serving
Instructions: Combine all ingredients (besides for oil) and mix well. Using a very small ice cream scoop, or tablespoon, form patties and fry in oil until edges become golden. Flip and fry other side until cooked through and crisp. Remove from pan and place on paper fowl lined plate. Continue frying the rest adding more oil when needed. Stack three latkas together and secure with skewer or decorative toothpick. Place on serving plate and serve with silan. What do you think of this sweet Chanukah Recipes?
Cheese Boureka Doughnuts
1/2 onion, grated
3/4 cup farmer’s cheese (or ricotta)
3/4 cup shredded mozzarella
1 egg + 1 egg yolk for topping
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup finely chopped pimento stuffed olives
1 package puff pastry (2 sheets), thawed
2 tablespoons black or white sesame seeds or everything but the bagel spice
In a medium bowl mix together the grated onion, farmer’s cheese, mozzarella, 1 egg, salt, pepper and olives if using. Set aside while you prep the puff pastry. Roll out one sheet of puff pastry between two sheets of parchment paper until it’s a bit thinner and all seams are smoothed out. Roll out the other one so that it’s roughly the same size as the first.
Using a medium sized cup (about 3 to 3.5-inches wide) gently press circles on the one sheet of puff pastry to mark where your doughnuts will be but don’t actually press through the dough. You want these circles to be close to each other to squeeze in 10 doughnuts but don’t let the circles touch each other. Whisk one egg yolk into a small bowl and set aside. This will act as the glue that holds the bourekas together.
Using about 2 tablespoons of filling per doughnut spread the filling around the perimeter of each circle to make a doughnut shape but leave a small border around the edge of the circle and keep the center of the circle empty for the doughnut hole. I like using my hands here. Continue with remaining circles using up all of the filling. Dab your finger into the egg yolk and swipe around the edges of the 12 filled circles (where you made the original markings) and dab some into the center of each circle.
Working with the other rolled out sheet of puff pastry, remove the top sheet and then flip the dough on top of the cheese filled circles. Using the elevated filling as your guide press around the edges of each of circle and the center of each to seal the seams well with the egg. Using the same cup you made the marking with finally cut out the circles pressing down and twisting the cup to make the doughnuts. Squeeze your index finger and thumb together to form the hole in the doughnut and make sure all the edges are completely sealed.
Place one of the sheets of parchment paper that you used for rolling out the dough to line a baking sheet and add the doughnuts.
Whisk one egg yolk in a bowl and brush tops of each doughnut. Sprinkle with sesame seeds or everything but the bagel spice.
Bake on 350°F for 30 minutes or until golden brown and then enjoy this brand new Chanukah Recipes!
2 medium apples, peeled
½ cup peanut butter
2 cups good quality, semi-sweet chocolate, broken to pieces
Sprinkles for topping
Line a baking sheet with parchment paper. Cut each apple into 4 or 5 even slices, about 1/2 inch thick. Using an apple corer, core each slice individually making a perfect circle in the center of the apple slices. Dry each slice off as much as possible using a paper towel. Melt chocolate in a double boiler or in 30-second intervals in the microwave until completely melted. Spread a layer of peanut butter (about 2 tablespoons) on the top of each apple. Carefully dip each peanut butter topped apple slice in the chocolate to coat completely. Drain off excess and then place on parchment paper. Continue with remaining apples.
Top each ‘doughnut’ with sprinkles of choice and refrigerate until firm- 15 minutes. Eat this Chanukah Recipe immediately.
Secretly Healthy Doughnut Cookie Skillet
1/2 cup peanut butter
1/4 cup light tasting olive oil
1/4 cup maple syrup
1 cup rice flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla extract
Around 1/4 cup sprinkles + extra for topping
Instructions: Preheat oven to 325°F. Mix all ingredients together into a bowl until a smooth batter has formed. Spray a 9-inch oven-proof pan (or cast iron skillet) with cooking spray and using your hands form a doughnut shape in the pan. Basically press the dough into the pan but leave an empty circle in the center. Wet hands slightly if the dough is sticky and to make the doughnut smooth. Bake for 20 minutes and serve warm loaded with extra almond or peanut butter and sprinkles! This healthy Chanukah Recipes is for everyone!
Sun-dried Tomato Basil Donuts with Cheese Filling
1 ⅛ tsp dry-active yeast
½ cup whole milk, warmed to 110ºF
2 Tbsp unsalted butter softened
2 tsp sugar
1 ⅓ cups flour
½ tsp salt
2 Tbsp fresh basil finely chopped
1 tsp fresh oregano finely chopped
¼ cup sun-dried tomatoes (not packed in oil), finely chopped
¼ cup shredded mozzarella
6 oz block cheddar cheese cut into 15 cubes (or as many doughnuts as you made)
1 bottle canola oil (about 40 fl. oz.), for frying
In a small bowl, mix together the warm milk and yeast. Let sit for 5 minutes until frothy. In a stand mixer fitted with a dough hook, mix together the butter, sugar, flour, salt and egg. Next, add in the activated yeast and milk. Put the machine on medium and beat with the dough hook for 5 minutes until a nice dough has formed. Lastly, add the basil, oregano, sun-dried tomatoes, and mozzarella. Mix until incorporated. Cover the bowl with a clean kitchen towel and let rise in a warm place for 1–2 hours.
Once risen, remove the dough from the bowl and roll into a 10-inch rectangle. Cut out 2-inch circles.
Re-roll the dough, keeping the same 1 ½-inch thickness until all the dough is used up and you’ve created about 15 rounds.Place one cube of cheese in the center of each round and pinch to close the dough over the the cheese, being sure to completely seal the cheese inside. Roll the dough back into a round disc shape and continue with remaining dough. Once all the rounds have been filled, place on parchment paper and cover with a clean kitchen towel for an additional 20 minutes until puffed up again.
Meanwhile, heat your oil. Place oil in a medium pot and attach a candy thermometer to the side. Heat oil until it reaches 325ºF. Put 3–4 doughnuts in the oil at a time, frying for about 3 minutes on the first side, and 2–3 minutes on the other. Keep checking to ensure your oil remains at 325ºF and that your doughnuts are deeply golden brown. Remove doughnuts with a slotted spoon to a plate lined with paper towels. Continue with remaining rounds. Serve fresh from the oil as they are best hot! Enjoy this deluxe Chanukah Recipes!
And while we’re frying why not make some epic egg rolls?
Avocado Egg Rolls
2 avocados, peeled and sliced
6 pickled jalapeño rings (or more if desired)
Salt, to taste
6 egg roll wrappers
1 egg, beaten
3 cloves garlic
½ papaya, peeled, seeded and chopped
2 medium tomatoes, chopped
½ cup cilantro
¼ cup apple cider vinegar
Salt, to taste
Lay out one egg roll wrapper with a corner pointed toward you. Place ¼ of an avocado (about 3 slices) in the center of each egg roll wrapper. Season with salt.
Add one ring of jalapeño (roughly chopped). Fold the corner up and over the mixture. Fold left and right corners in toward the center and continue to roll. Brush some egg on the final corner to help seal the egg roll and roll up tightly.
Fill a medium saucepan halfway with oil and heat until a thermometer reaches 375ºF. Fry each egg roll until deeply browned and drain on a plate lined with paper towels.
To make the salsa, combine all ingredients in a small saucepan and bring to a boil. Cover and simmer 15 minutes, until softened and all of the ingredients have blended. Use an immersion blender to fully blend the salsa together. Let cool and serve with warm egg rolls.