Latke (potato pancakes) are the best during Chanukah, but of course they are amazing to eat throughout the year. They are delicious with sour cream and/or apple sauce on the top. 

INGRIDIENTS: 

• 3 cups of shredded potatoes 

• 1/4 cup of grated onions 

• 2 large eggs 

• 6 pieces of crackers 

• 1 teaspoon of salt 

• 1/4 teaspoon of ground black pepper 

• 1/2 cup of oil 

INSTRUCTIONS:

1. Mix the potatoes, eggs, crushed crackers, salt and pepper in a large bowl. 

2. Pour approximately one and a half inches of oil into a pan over medium heat. 

3. Scoop up a spoonful of the mixture and first press it against the wall of the bowl to allow excess liquid to squeeze out. Then place the mixture into the hot oil and flatten it with the back of your spoon so that it is the same thickness everywhere. 

4. Cook the latkes in the hot oil until they are golden brown and crisp. This means approximately 3-5 minutes of cooking on each side. Place the cooked latkes on a plate lined with paper towels so that the excess oil can be soaked up.  

5. According to preferences, enjoy them with applesauce or sour cream!  

CHANUKAH DONUTS 

INGRIDIENTS:

• 500 grams of wheat flour  

• 220 ml of 2.8% milk 

• 40 grams of fresh yeast  

• 50 grams of powdered sugar 

• 60 grams of butter 

• 5 egg yolks 

• 1 pinch of salt 

For baking: 

• cooking oil as needed 

For decoration: 

• apricot jam 

• powdered sugar  

INSTRUCTIONS:

1. Prepare a tray covered with napkins and pour oil into a pan and place on the stove. 

2. Add the lukewarm milk, powdered sugar and yeast into a bowl and leave to rest for 15 minutes. 

3. Put the flour in a bowl. Pour the yeast milk, soft butter and egg yolks over the flour. Mix the dough with a wooden spoon, then knead it on the table until it is completely smooth. 

4. Put the dough back in the bowl, cover it, place it in a warm place and let it rise until doubled in size. This is a minimum of 30 minutes. 

5. When the dough has risen, sprinkle a little flour on the countertop, stretch the dough, then fold in half and extend to a generous thickness of one and a half fingers (minimum 1.5 cm - 2 cm) and tear the donuts with a 6-8 cm diameter punch. Knead the remaining dough, stretch it again and tear it out. 

6. Now we thin the middle of the donuts with our fingers. Turn the little circles with the hole facing down on the table and we cover them with a kitchen towel. We let the donuts rise for another 25 minutes! 

7. Fry them in small portions in the medium-hot oil. If the cooking oil is too hot, the donut will be very dark. Their first side takes approximately 1 minute to cook, then flip them and let them cook for another 1-2 minutes. It is important to cook the perforated side of the donut first and in a covered pan. 

8. The cooked donuts can be placed on the tray covered with napkins, we can sprinkle them with powdered sugar and fill them with apricot jam.