Blogerim

Latkes

Ingredients

In Hebrew they are called Levivot, their Yiddish name is Latkes. For Hanukkah they are served with applesauce or sour cream; Jewish Museum Berlin, photo: Franziska Schurr

• 6 medium-large potatoes
• 1 medium onion
• 2 eggs
• 60 g of flour
• Salt and freshly ground pepper to taste
• Vegetable oil for frying
• Applesauce
• Sour cream

Instructions

Finely grate the potatoes and onion. Drain the mixture in a sieve and squeeze out as much liquid as possible. Transfer the mixture to a large bowl and add the eggs, the flour, salt and pepper, and mix until the flour is absorbed. Heat the oil in the pan. Pour the dough into the hot oil one tablespoon at a time and fry for about two minutes. When the edges of the latkes are brown and crispy, flip. Cook until the second side is deeply browned. Drain on kitchen paper. Place the latkes on a serving plate and keep warm in the oven. Serve warm with applesauce and the optional sour cream.

Hanukkah does not get along without oil, but animal products can be well avoided:

Vegan Latkes

Ingredients

Grated potatoes; Jewish Museum Berlin, photo: Franziska Schurr

• ¾ cup quick-cooking oats or quinoa flakes
• 6 medium-large potatoes
• 1 medium onion
• ½ cup matzo meal (or ½ cup additional quinoa flakes)
• Salt and freshly ground pepper to taste
• Vegetable oil for frying
• Applesauce
• Vegan sour cream

Instructions

In a heatproof bowl, combine the oats or quinoa flakes with 1½ cups boiling water. Finely grate the potatoes and onion. Drain the mixture in a sieve and squeeze out as much liquid as possible. Combine the grated potatoes and onions and the matzo flour in a mixing bowl. Stir in oats and season with salt and pepper. Heat the oil in a pan. Pour the dough into the hot oil one tablespoon at a time and fry for about two minutes. When the edges of the latkes are brown and crispy, flip. Drain on kitchen paper. Place the latkes on a serving plate and keep warm in the oven. Serve warm with applesauce and the optional vegan sour cream.

Sufganiot

Ingredients

• 40 g of yeast
• 6 teaspoons of sugar
• 500 g flour
• Juice from an orange
• 1 egg
• 3 tablespoons butter
• Vegetable oil for frying
• Icing sugar

All I want for Hanukkah is a Sufgania; Jewish Museum Berlin, photo: Franziska Schurr

Instructions

In a small bowl, combine yeast, warm water, and two teaspoons of sugar. Set aside until foamy, about 15 minutes.

Place flour in a large bowl, add the orange juice, the egg, butter, a tablespoon of oil, four teaspoons of sugar and the yeast mixture. Stir until a dough forms. On a well-floured work surface, knead until dough is smooth. Leave for about an hour until the dough has doubled in size.

After an hour has passed, bring the dough out and give it a quick knead and then place on a floured surface. Use a rolling pin to flatten the dough to approx 1 cm thickness. Use a round cookie cutter to cut pieces that will form your doughnuts. Place the round pieces of dough onto a floured baking tray and cover with cling film or towel and let stand for 30 minutes so that they can raise again.

Pour the frying oil into a medium sized saucepan so that the oil will be approx 5cm in depth. Heat the oil to a medium heat. Fry the doughnuts until they are a golden colour and then flip to heat the other side. Lift the doughnuts and place into the oil with the side that was on the surface, now facing up.  Once both sides are cooked, move the doughnut to a paper towel to absorb the oil before placing onto a cooling rack or straight to the plate. Wait for the doughnuts to cool and then dust them with the icing sugar.

Vegan Sufganiot

Ingredients

• 500 g flour
• 200 ml soy milk
• 6 teaspoons of sugar
• Juice from an orange
• a pinch of salt
• 40 g of yeast
• 300ml sunflower oil
• 1 tsp vanilla sugar
• Powdered sugar for dusting

Instructions

Blend all the dried ingredients together in a large bowl. Warm the soy milk. Add the soy milk to the dry ingredients along with the remaining ‘wet’ ingredients.

Blend the mixture together until it forms a dough and then knead this for 10 minutes until you get a very soft dough. Bring the dough back to the bowl, cover with a towel and set it in a warm area in the kitchen. Leave for about an hour until the dough has doubled in size.

After an hour has passed, bring the dough out and give it a quick knead and then place on a floured surface. Use a rolling pin to flatten the dough to approx 1 cm thickness. Use a round cookie cutter to cut pieces that will form your doughnuts. Place the round pieces of dough onto a floured baking tray and cover with cling film or towel and let stand for 30 minutes so that they can raise again.

Pour the frying oil into a medium sized saucepan so that the oil will be approx 5cm in depth. Heat the oil to a medium heat. Fry the doughnuts until they are a golden colour and then flip to heat the other side. Lift the doughnuts and place into the oil with the side that was on the surface, now facing up.  Once both sides are cooked, move the doughnut to a paper towel to absorb the oil before placing onto a cooling rack or straight to the plate. Wait for the doughnuts to cool and then dust them with the icing sugar.