A special "THANK YOU" to Macaroni Kid subscriber Pam Tcath Schiff for sharing these wonderful Hanukkah recipes!
Sufgan Yot (pronounced Soft-gaan-Yoat)
Munchkin-type donuts are American cousins to this Israeli Hanukkah treat.
- 2 eggs
- 2½ cups flour
- 1 pint heavy cream
- Oil for frying
- Powdered sugar
- Cinnamon
Pour oil about 3 inches deep into a medium-size pot. Heat at a low setting. DO NOT LET IT BOIL.
While heating, beat eggs in a large bowl. Stir in flour, sugar, and cream. Mix well. Drop a few large spoonfuls of batter into the oil, one at a time (be careful of spattering oil). When they float to the surface, turn them over with a long-handled spoon.
Once cooked on both sides, scoop out of oil with a slotted spoon and cool on a paper towel. Sprinkle with powdered sugar, cinnamon, or a sugar/cinnamon mixture.
Potato Latkes (Pancakes)
- 5 large potatoes, washed and shredded (I use 3 bags of the Simply Potato shredded potatoes)
- 1 small onion, grated
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 Tablespoons matzoh meal (it is OK to omit this item)
- 2 eggs
- Oil for frying
Combine potatoes, onions, salt, pepper, and matzoh meal in a bowl; set aside.
In a separate bowl, beat eggs; add to potato bowl and mix well. Form mixture into flat patties, about four inches in diameter.
Heat oil in a deep-dish skillet or fryer. Gently place latkes in heated oil. Cook on each side for 5-7 minutes, depending on how crispy you like them. Place on paper towel to drain. Serve with applesauce or sour cream.
