Hanukkah is in full swing, and continues until sunset on Friday. This is your excuse, if you need one, to make some traditional foods associated with the holiday. It doesn't have to be Hanukkah and you don't have to be Jewish to appreciate a good fried potato cake and a jelly doughnut, but this is a good time to learn how to make these traditional Hanukkah treats at home!
Latkes are best served hot and fresh, topped with sour cream or applesauce (or both). The secret is to remove as much moisture from your shredded potatoes and onions before adding the egg and frying them. The instructions at A Taste of Home recommend that after squeezing them with your hands, you roll your shreds up in a clean towel and wring it over the sink. That will make your finished latkes perfectly crispy.
Sufganiyot, or jelly doughnuts, are good when purchased, but even better served fresh and warm. The dough will rise enough to create a void ready to fill with raspberry preserves, or whatever your favorite jam may be, or custard or Nutella or dulce de leche. You'll find the complete recipe and instructions at A Taste of Home.
Whether your homemade latkes and sufganiyot turn out perfect or not, you may feel that you need to make them occasionally throughout the year, just to stay in practice, you know.
(Latke image credit: slgckgc. Sufganiyot image credit: Noam Furer.)