Sugar cookies, fruitcake and pies are all fine and good. But what about latkes or sufganiyot? If you are wondering what they are or what they taste like, look no further.
Just ahead of Hanukkah, Jacque Sourkes, member of B'nai Israel Synagogue, as well as great cook, introduced Nicholas Quallich to potato latkes and sufganiyot and how to make them. "The reason we eat these foods is that they are fried in oil," explained Sourkes. "And it goes back to the historical story of the victory of the Jews over the Syrians and the Greeks and the temple light and the oil vial that was only supposed to last for one day and miraculously lasted for eight. And so this is why we fry a lot of foods in oil that day."
Jacque has kindly provided FOX 47 with her recipes for your enjoyment this holiday season.
POTATO LATKES RECIPE
1/4 cup Flour
1 Tbsp. Baking Powder
1 tsp. Salt
1/2 tsp. pepper
Splash of Lemon Juice (this helps prevent the potatoes from turning brown if preparing ahead of time)
Vegetable Oil for frying
Sour Cream or Applesauce
Rinse the grated potatoes in cold water to wash away starch. Drain very well to rid any extra moisture from potatoes.
Mix the grated potatoes and remaining ingredients in a medium bowl.
H rounded heat oil in frying pan or griddle until hot.
Drop large spoonfuls of potato mixture into the hot frying pan. An ice cream scoop makes for uniform sized latkes.
Fry on both sides until golden brown. If making ahead of time* fry on the lighter side to allow for final browning when reheating.
Serve hot with sour cream, applesauce or topping of choice.
* Latkes can be made ahead of time. Drain fried latkes on paper towel and then place on cookie sheet single layer to freeze. Once frozen you can layer in freezer bags for easier storage. When ready to serve preheat oven to 350 degrees F; line cookie sheet with foil and place single layer in oven to crisp up. Yield about 2 dozen latkes.
SUFGANIYOT (Jam Busters)
3/4 Cup Orange Juice
1 Tbsp. Grated Orange Rind
1/4 Pound Butter, melted
1/4 Cup granulated Sugar
2 Packages of dry yeast
3 Cups Flour
2 Eggs, beaten
Vegetable Oil for frying
Powdered Sugar or Granulated Sugar for dusting
Raspberry Jam or jam of choice
Mix the orange juice, rind, melted butter and granulated sugar together in a medium saucepan and heat until lukewarm. Sprinkle the yeast over top of mixture and stir until dissolved.
Add the flour, eggs, and salt, and mix until the dough is smooth in texture.
On a lightly floured pastry board or counter, knead the dough until it springs back when touched.
Place the dough in a medium greased bowl, and cover. Let rise for half and hour or a little longer.
Knead a second time, shape into bun size pieces, and let rise for another half hour.
In large frying pan, fry the buns in 2 inches of hot oil until golden brown, turning once with spatula or tongs.
Drain on paper towels.
Fill with jam, if desired; using pastry bag with desired tip size.
Place desired sugar in bag or deep bowl and toss until covered with sugar. Yield: 1-1/2 Dozen, depending on size of rolls.
*Note: Best served fresh. They do not freeze well.