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Hanukkah Recipes

Hanukkah Recipes

You just can’t celebrate Hanukkah without latkes, brisket, and a plate of rugelach! Find recipes for all these classic Hanukkah dishes and more.

Ideas for Hanukkah Dinner

  • Potato Latkes

    Our deli-style potato latkes recipe is made in the food processor! They're crispy on the outside and creamy on the inside. Serve hot with plenty of sour cream and applesauce!

  • Elise Bauer

    Easy Beef Brisket

    Easy 3-ingredient Beef Brisket! Here's how to cook beef brisket in oven, slathered in a mixture of BBQ sauce and soy sauce. Just wrap in foil, and bake until falling apart tender. This beef brisket is simple and delicious.

  • Elise Bauer

    Applesauce

    55 min

    Gluten-Free, Vegan, Vegetarian

    Delicious homemade applesauce recipe! There is nothing better than homemade applesauce with hand-picked apples, and it is so easy to make!

  • Sally Vargas

    Chocolate Cranberry Rugelach

    Rugelach is a classic Jewish pastry that's not at all hard to make at home. This version is full of chocolate and dried cranberries! Bonus: They freeze well and keep well!

  • Summer Miller

    The Best Dry-Brined Roast Chicken

    1 hr, 25 min

    Gluten-Free, Low Carb

    Dry-brined roasted chickens are the best way to get succulent, juicy meat, and crispy, golden skin! The best part? You only need 5 minutes and some space in the fridge!

Recent Recipes & Ideas for Hanukkah

  • Claudia Cash

    19 Food Gifts for the Holidays

    Want to give your loved ones a homemade treat this season? From Red Velvet Cookies to Holiday Spice Granola, any one of these favorite recipes would make a wonderful food gift!

  • Sheryl Julian

    Potato Latkes

    Our deli-style potato latkes recipe is made in the food processor! They're crispy on the outside and creamy on the inside. Serve hot with plenty of sour cream and applesauce!

  • Sally Vargas

    Vegan Mushroom Gravy

    45 min

    Dairy-Free, Vegan, Vegetarian

    Vegan Mushroom Gravy is rich with the earthy flavor of cremini mushrooms and intensified with an umami kick from soy sauce and miso. Pour this vegan gravy over mashed potatoes on your Thanksgiving table. Freezes well, too!

  • Elise Bauer

    Beef Brisket Pot Roast

    4 hrs, 50 min

    Gluten-Free, Paleo

    Beef Brisket cooked as a pot roast couldn't be easier. Just sear and then cook it in the oven with onions and garlic all afternoon until it becomes fall-apart tender. The leftovers freeze beautifully, too!

  • Nick Evans

    Crispy Panko Fish Sticks

    Hello, homemade Panko Fish Sticks! Say goodbye to soggy fish sticks from the freezer! These fish sticks are ready for the table in about 30 minutes and are sure to please the whole family.

  • Sally Vargas

    Chocolate Cranberry Rugelach

    Rugelach is a classic Jewish pastry that's not at all hard to make at home. This version is full of chocolate and dried cranberries! Bonus: They freeze well and keep well!

  • Elise Bauer

    Roast Chicken with Carrots

    1 hr, 40 min

    Gluten-Free, Paleo

    Roast Chicken with Carrots, roasted whole chicken in an oven-proof skillet, surrounded by carrots and garlic, and stuffed with lemon and thyme.

  • Elise Bauer

    Easy Sautéed Spinach

    10 min

    Gluten-Free, Low Carb, Paleo, Vegan, Vegetarian

    Easy sautéed spinach! The best way to cook delicious fresh spinach, with olive oil and garlic.

  • Elise Bauer

    Applesauce

    55 min

    Gluten-Free, Vegan, Vegetarian

    Delicious homemade applesauce recipe! There is nothing better than homemade applesauce with hand-picked apples, and it is so easy to make!

  • Elise Bauer

    Easy Sautéed Spinach

    10 min

    Gluten-Free, Low Carb, Paleo, Vegan, Vegetarian

    Easy sautéed spinach! The best way to cook delicious fresh spinach, with olive oil and garlic.

  • Elise Bauer

    Applesauce

    55 min

    Gluten-Free, Vegan, Vegetarian

    Delicious homemade applesauce recipe! There is nothing better than homemade applesauce with hand-picked apples, and it is so easy to make!

  • Elise Bauer

    Beef Brisket Pot Roast

    4 hrs, 50 min

    Gluten-Free, Paleo

    Beef Brisket cooked as a pot roast couldn't be easier. The leftovers freeze beautifully, too!

  • Sally Vargas

    Chocolate Cranberry Rugelach

    Rugelach is a classic Jewish pastry that's not at all hard to make at home. This version is full of chocolate and dried cranberries! Bonus: They freeze well and keep well!

  • Elise Bauer

    Roast Chicken with Carrots

    1 hr, 40 min

    Gluten-Free, Paleo

    Roast Chicken with Carrots, roasted whole chicken in an oven-proof skillet, surrounded by carrots and garlic, and stuffed with lemon and thyme.

  • Sheryl Julian

    Potato Latkes

    Our deli-style potato latkes recipe is made in the food processor! They're crispy on the outside and creamy on the inside. Serve hot with plenty of sour cream and applesauce!

  • Claudia Cash

    19 Food Gifts for the Holidays

    Want to give your loved ones a homemade treat this season? From Red Velvet Cookies to Holiday Spice Granola, any one of these favorite recipes would make a wonderful food gift!


Hanukkah Latkes, 12 Ways

It wouldn’t be a Hanukkah celebration without a plate of golden-fried latkes. From traditional takes to twists on the classic, these are some of our favorite ways to make this beloved, holiday dish.

Related To:

Photo By: Chantell Quernemoen

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Marshall Troy ©FOOD NETWORK : 2012,Television Food Network,G.P.

Potato Latkes

Beet and Carrot Latkes

These crispy potato latkes get a gorgeous jewel tone from shredded beets and carrots. Perfect for any special, holiday celebration.

Nigella's Apple Latkes

Potato Latkes with Caramelized Onion Sour Cream

Molly gives her latkes a new twist by serving them with a savory, onion dip. She incorporates a subtle of sweetness with caramelized onions (instead of applesauce).

Brussels Sprout Latkes

For a less-traditional take on potato latkes, Molly adds shredded Brussels sprouts along with the potatoes. The latkes not only taste great, they look beautiful too. The perfect accompaniment? Her simple Balsamic-Dijon dipping sauce.

Oven-Fried Latkes

Rachael Ray's Quick Potato and Carrot Latkes

Crispy Two-Potato Cake

Crispy Potato Cake

Sweet Potato Latkes

Root Vegetable Latkes

We've spruced up traditional latkes by incorporating a few readily available root vegetables to lend dimension&mdashand color&mdashto the classic recipe. The vegetables can be shredded in a food processor or by hand using a box grater.

Sweet Potato and Carrot Latkes with Spiced Apple-Cranberry Relish

While the flavor profile of these latkes is a complete departure from a classic potato latke recipe, they fry up just as crispy and lacey as ever. The spiced relish starts with a base of caramelized onions for depth and dimension. We found that the addition of one russet potato in the batter lends just enough potato starch to keep the latkes creamy on the inside without detracting from the sweet flavor of the carrots and sweet potatoes.


Tangy, crunchy carrots meet soft and sweet blackened dates for literally everything you want in one bite.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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27 Delicious Hanukkah Recipes You Need to Make This Year

Veggie latkes are one of our favorite Hanukkah foods!

With eight, delicious latke-filled nights, Hanukkah offers a whole slew of opportunities to make some delectable menus for your friends and family to enjoy. This year, Hanukkah begins on December 10 and ends on December 18, providing you with eight decadent nights for all of your favorite Hanukkah foods.

The celebration of Hanukkah recognizes the rededication of the Second Temple in Jerusalem during the second century B.C. The story goes, when a leader outlawed Judaism, a group of Jews revolted. But in order to rededicate the temple, they needed to burn a candelabra for eight days in succession. But they only had enough oil for one. Miraculously, the candles stayed lit for all eight days, which is why we celebrate the "festival of light" today. Many traditional Hanukkah recipes use oil to commemorate that same oil that kept the lights burning &mdash give us all of the latkes, please! But Hanukkah foods (some of our favorite holiday recipes!) go far beyond potato pancakes. These recipes are even better than Hanukkah gifts!

Make the most of your holiday by trying some of these snacks, appetizers and desserts that range from traditional preparations to unique twists on old favorites. From latkes to sufganiyot, you'll want to serve up all of these easy Hanukkah dishes to your family this year. We've gathered main dishes, appetizers and desserts to elevate your celebrations, with plenty of options so that you can celebrate every night with a different menu. From brisket to salmon, our go-to Hanukkah chicken recipes and delicious veggie side dishes, you can't go wrong with our favorite easy dinner recipes.


Easy Hanukkah Recipes

Here are some fabulously fun and delicious recipes that you can make for Chanukah. You can even make some of them in advance so that you can miraculously relax and enjoy your Chanukah meal with your family! Happy Chanukah!!

Puff Pastry & Potato Dreidels
with Double Caramelized Onions

We love Idaho potatoes &ndash they taste great and are grown in the Midwest! Here&rsquos a unique way to use our flavorful potatoes and your favorite Chanukah cookie cutters. I&rsquom sure your family and friends will be wowed by these tasty Chankuah dreidels!

  • 2 pounds Idaho Potatoes (around 6 medium)
  • 1 large Vidalia or Sweet onion, finely diced (around 2 ½ cups)
  • 1 garlic clove, minced (or one frozen garlic cube)
  • ¼ teaspoon sugar
  • 2 tablespoons canola oil
  • ½ teaspoon salt
  • 2 large eggs
  • 1 large Vidalia or Sweet onion, thinly sliced
  • ½ teaspoon sugar
  • 1 tablespoons canola oil
  • 2 sheets puff pastry, defrosted before using
  • flour for rolling puff pastry
  • 2 large eggs
  • 2 tablespoons warm water

Place potatoes in a large pot and cover with water. Bring the water to a boil over high heat. Cover pot and reduce burner temperature to low. Cook the potatoes covered for 45 minutes until tender when pricked with a fork. Remove the potatoes from the water and allow them to cool completely. This step can be done a day in advance, just keep the potatoes in the refrigerator until ready to use. Peel the cooled potatoes and place them in a large bowl. Set aside.

Heat the oil in a large (preferably non-stick) skillet over medium-high heat. Add the onion, garlic and sugar and sauté until the onion is golden brown and caramelized, stirring occasionally, around 20 minutes. You may need to reduce the temperature of the flame if the onion starts to burn rather than caramelize.

Using a fork or potato masher, mash the potatoes until there are no large lumps. Add the caramelized onions. Reserve the skillet from the onions &ndash you will use it to caramelize the sliced onions. Mix the onions and potatoes until thoroughly combined. Add the salt and eggs. Stir until smooth with a fork, removing any remaining lumps.

Preheat oven to 400° F. Line a baking sheet with parchment paper. Set aside.

Lightly flour a pastry board or mat. Roll out each sheet of the defrosted puff pastry dough to 9 ½ inches x 12 inches. Spread the prepared potatoes on one of the pastry sheets. Carefully place the second sheet of dough on top of the potatoes, gently pressing to adhere. Using a dreidel cookie cutter, carefully cut out rows of dreidel shapes from the dough. Place each dreidel on the prepared baking sheet.

Whisk the eggs and water together in a small bowl. Brush the dreidels with the egg. Bake for 25 minutes until golden brown.

Heat 1 tablespoon of canola oil in the reserved skillet. Add the thinly sliced onion and sugar. Sauté for approximately 20 minutes until the onions are caramelized.

Serve the Puff Pastry and Potato Dreidels on a bed of sliced caramelized onions for a beautiful Chanukah appetizer or side dish.

Note: To make these extra special &ndash roll out an additional sheet of puff pastry dough. Using small Hebrew letter cookie cutters, cut out &ldquonun&rdquo, &ldquogimel&rdquo, &ldquohey&rdquo (or &ldquopey&rdquo if in Israel!), and &ldquoshin&rdquo shapes. Place on top of the unbaked dreidels. Brush with egg, then bake as directed above.

When making potato latkes one of the most time consuming tasks is peeling all the potatoes! Here&rsquos a super speedy way to make &ldquoalmost-from-scratch&rdquo latkes, with a &ldquomade-from-scratch&rdquo taste. No one will ever know that you didn&rsquot slave in the kitchen for hours making these delicious latkes &ndash and you&rsquoll have time to enjoy them with your family! Now that&rsquos one of the real miracles of Chanukah!

  • 1 lb Hash Browns (defrosted if frozen)
  • 1 medium onion, finely diced
  • 2 large eggs
  • 1/3 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon black pepper (to taste)
  • ½ teaspoon salt (optional)
  • Canola Oil for frying

In a large bowl mix all ingredients until thoroughly combined. In a large skillet, heat oil. Drop large spoonfuls of potato mixture into the oil and fry until golden brown on both sides. Serve warm with apple sauce or sour cream.

For more information and more variations of this recipe please go here or check out my Hash Brown Potato Latkes article in the Chicago Tribune Newspaper Syndication this month.

Tangy Glazed Corned Beef
(Great for the GFE &ndash Gluten Free Eater)

This recipe is great for when life is crazy and you&rsquore busily trying to get ready for Shabbat or a Holiday. Preparing it requires very little effort! To get melt-in-your mouth-tender, juicy, flavorful beef you boil the meat in a large pot of water for several hours, then make a simple glaze and bake it for a short time. It couldn&rsquot be easier. I once made the mistake of trying to roast a corned beef. UGH, it was one of the worst things I have ever made &ndash it was Dead Sea salty. Boiling the Corned Beef helps to remove a significant amount of the salt &ndash so simple&hellipand so delicious!

  • 4 pound corned beef brisket
  • 15 ounces mandarin orange preserves
  • 1 tablespoon mustard
  • ¼ cup ketchup
  • ¼ cup brown sugar
  • non-stick vegetable spray

Line a large baking pan with aluminum foil. Spray with non-stick vegetable spray. Set aside.

In a large stock pot, cover the corned beef with water. Bring to a boil, then reduce heat to medium-low. Simmer for 30 minutes. Remove the pot from the heat and drain the water completely. Recover the beef with fresh water. Return to heat and bring water to a boil. Reduce heat to simmer and cook corned beef for an additional 2 ½ to 3 hours &ndash until beef is tender. Drain water from the pot. Place the beef on the prepared baking pan.

Preheat the oven to 350° F.

In a large bowl combine the orange preserves, mustard, ketchup, and brown sugar. Stir until smooth. Spoon the sauce over the corned beef. After 15 minutes, remove the beef from the oven and spoon the sauce in the pan over the beef. Return the beef to the oven and bake for an additional 15 minutes. Remove from oven and cool completely. Slice the beef when completely cooled.

  • You can also use apricot preserves or duck sauce as a substitution for the mandarin orange preserves.
  • This roast slices best after being refrigerated for several hours &ndash use a very sharp knife for best results.
  • You can freeze this roast. I recommend slicing the roast before freezing.

Here&rsquos a fun way for you to include kids of all ages in the Chanukah food preparations. This painted cookie recipe was given to me by my dear friend Hindy who used to make these cookies every Chanukah with her now-grown kids. These cookies really let the budding artist in everyone shine. You just paint the cookies with an egg yolk based &ldquopaint&rdquo which dries into a shiny glaze while baking. They&rsquore beautiful and simple to make &ndash a great addition to your Chanukah celebrations!!

  • 1 cup sugar
  • ½ cup shortening
  • 2 large eggs
  • 3 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon orange juice
  • 1 teaspoon pure vanilla extract
  • additional flour for rolling dough

Preheat oven to 375° F. Cover 2 baking sheets with parchment paper or a silicone baking mat. Set aside.

In a medium bowl, combine the flour, baking powder, and salt. Set aside. In a large mixing bowl with a paddle attachment, cream the sugar and the shortening. Add eggs one at a time, then add the orange juice and vanilla and mix until completely blended. Add the dry ingredients and mix until thoroughly combined and dough is formed.

Divide into dough in half, and wrap each half in plastic wrap. Refrigerate for 30 minutes until dough is chilled and easier to handle.

Roll out dough with floured rolling pin on floured board. Use your favorite cookie cutters to cut out shapes. Transfer cookies to prepared baking sheets. Paint with Cookie Glaze.

Bake 8-10 minutes on prepared cookie sheets. Makes a little over 1 pound of dough.

Use new or thoroughly washed paint brushes. You can divide the glaze or make a separate batch for each &ldquopaint&rdquo color. Use one paintbrush for each different color.

Mix yolk, water and food coloring together in a small bowl. Paint the cookies!

Notes: I have four paint brushes so I let my girls pick four &ldquopaint&rdquo colors. We found that lighter/brighter colors work a little better than darker ones. We also found that if you would like to layer the colors, start with a lighter color on the bottom. Let it &ldquodry&rdquo for a few minutes and then paint over it with your accent colors. Have fun!!


Hanukkah Dinner Recipes That the Whole Family Will Love

Here you'll find all of the essential Hanukkah recipes, whether you're sticking to tradition or branching out into more modern interpretations of the classics. Start the meal off with crowd-pleasing appetizers that draw on favorites such as smoked salmon and chicken liver pate or mousse and try your hand at making challah (baking it from scratch is totally worth it) or matzo ball soup (which you just may find yourself making all winter long).

For meaty main courses, our recipes fall into two subcategories: brisket and short ribs. Both are rich and comforting, with plenty of tasty sauce. Our incredible, rich Wine-Braised Brisket, shown here, is a crowd-pleasing option. There's also a brisket with carrots, garlic, and parsnips, a classic dish that's sweet and sour, thanks to chili sauce, brown sugar, and vinegar. Yet another brisket recipe calls for Meyer lemons and pomegranate seeds to lend a bright and tart note. Our short ribs recipes incorporate many of the same ingredients, such as pomegranates and root vegetables. The combination of fatty meats with sweet fruits and vegetables is a tried and true winner!

Sides include applesauce and roasted apples, as well as a trio of wonderful kugel recipes. Of course, latkes play a starring role in any Hanukkah dinner, and we offer two versions in this gallery: a classic that calls for potatoes, onions, eggs, and potato starch and an inventive twist that uses matzo, cottage cheese, onion, and egg to form cakes that you then fry.

Rooted in tradition, these dishes will make your celebration meaningful (and delicious!).


Latkes & More – Hanukkah Recipes

With Hanukkah just around the corner, we searched high and low for the best latke recipes—these are so good that they would even put your bubbe to shame! We’re excited to share three recipes: one from our New York Community Manager, Michele Schulman’s family, one from MH Houston resident Sam Wooten, and an internet special from AllRecipes.com! Plus, if you scroll to the end you might even find queen Martha Stewart’s very own Sufganiyot (donut) recipe… Happy Hanukkah!

Schulman Family Latkes

Ingredients:

  • 6 large potatoes, peeled and shredded
  • 1 medium onion, finely chopped
  • 4 large eggs, beaten
  • 1/2 tablespoon salt
  • 3/4 cup matzo meal (or potato starch)
  • Garlic and pepper to taste
  • Safflower or vegetable oil

Recipe:

  • Peel and shred potatoes
  • Finely chop onion
  • Run cold water over mixture in colander and press out and drain excess moisture
  • Move mixture to large bowl and add eggs, salt, matzo meal, and any additional seasonings
  • Mix together
  • Scoop and fry in hot oil
  • Flip when outer edge of latke begin to brown. Serve with apple sauce or sour cream!

Sam Wooten’s (MH Houston) Latke Recipe

Ingredients

  • 2 large russet potatoes, scrubbed and cut lengthwise into quarters
  • 1 large onion, peeled and cut into quarters
  • 2 large eggs
  • 1/2 cup all purpose flour
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon black pepper
  • Safflower or other oil for frying

Recipe:

  • Using a food process with a course grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
  • Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
  • In a medium heavy-bottomed pan over a medium-high heat, pour in 1/4 inch of the oil. Once hot, use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, flip. Cook until the second side is deeply browned. Transfer latkes onto a paper towel-lined plate to drain, and sprinkle with salt while still warm.

Cajun Potato Latkes – allrecipes.com

Ingredients

2 cups peeled, shredded potatoes
¼ onion, shredded
⅓ cup chopped green onion
2 eggs, beaten
2 tablespoons all-purpose flour, or as needed
1 ½ teaspoons Cajun seasoning, or to taste
1 cup canola oil, or as needed


Courtesy of Sallys Baking Addiction

Rugelach is a filled pastry dessert that'll go fast from your dessert spread. The ingredients for both the dough and filling are simple, and the entire process is a breeze.

Get the recipe from Sally's Baking Addiction.

RELATED: No-sugar-added recipes you'll actually look forward to eating.


What Are Traditional Hanukkah Foods?

  1. Matzoh Ball Soup: It&rsquos traditionally eaten Passover, but some families serve it for many Jewish holidays. Matzoh balls, made of matzoh meal, eggs and some kind of fat (like schmaltz), are a serious upgrade from crumbled crackers, no?
  2. Latkes/Levivot: Bless these crispy, addictive potato pancakes. Latkes and levivot are essentially the same&mdashthe main difference is that the former is a Yiddish word, while the latter is Hebrew.
  3. Brisket: No, not what you buy at your favorite barbecue spot. Jewish brisket is equally as tender but braised in the oven like a stew, often with potatoes and carrots.
  4. Kugel: It&rsquos basically a noodle casserole made with egg, cottage cheese and sugar.
  5. Sufganiyot: Aka jelly doughnuts. While doughnuts were traditional holiday fare by the 12th century (foods fried in oil are an homage to the Hanukkah miracle), Polish Jews started filling them with jelly in the 16th century once sugar became cheap.
  6. Challah: This old-school braided egg bread can do a lot more than make for a top-notch French toast. No Hanukkah spread is complete without it.

Here are our favorite recipes to bookmark for Hanukkah 2020, traditional and modern alike.


Hanukkah Recipes

Celebrate the Festival of Lights with our outstanding dishes. From comforting matzo soup to crispy latkes and everything in between, we’ve got what you need for a deliciously memorable holiday!

Festive Finger Foods

Everyone loves finger foods! Start your holiday dinner with any one of these tasty and festive appetizers.

8 Inspiring Entrées

Eight nights, eight special dinners – make new traditions with these exciting entrées that will please all your guests.

Spectacular Sides

This year have several side dishes that people just won’t be able to get enough of! Any of these recipes will be a fabulous addition to your dinner table.

Celebration Sweets

Cap off your special Hanukkah dinners with one of these sweet treats. Everyone will love these homemade desserts!

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Ready for Eight Crazy Nights of Low-Carb Hanukkah Recipes?

See? You can totally celebrate the Hanukkah festivities while crushing it on your ketogenic diet.

Use these recipes to glow-up your traditional dishes. Or create new traditions with the low-carb versions of what you remembered having as a kid.

Either way, these options give you the ability to celebrate Hanukkah with your friends and family — without carbs or sugar.

Bookmark this page to plan your Hanukkah meal this year. And share it with your friends and family so everyone has more low-carb options on hand!


Watch the video: How To Cook Latkes for Hanukkah. Mayim Bialik (December 2021).