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Hanukkah begins tonight, and what better a way to celebrate the holiday than with some traditional Jewish fare? So bust out those aprons and suit up, because the latkas aren't going to make themselves!

Here are instructions on how to make two of the more popular Hanukkah dishes, potato latkas and rugelach.

Potato Latkes

You will need:

2 1/2 pounds russet potatoes, peeled and quartered
2 large onions, quartered (about 11/2 cups grated)
3 large eggs, beaten lightly
1 teaspoon baking powder
1 1/4 cup cooking oil, divided
1 cup flour
21/2 teaspoons kosher salt
1/4 teaspoon black pepper
2 cups matzo meal

Instructions:

In a food processor, finely grate potatoes. (Don't liquefy, leave some texture.) transfer to a colander to drain.

Transfer to a large bowl.

Finely grate onions and mix into potatoes.

Add eggs, baking powder, 3/4 cup oil, flour, salt and pepper. Stir to combine.

Fold in matzo meal. Blend well.

Heat 1/3 inch of oil in a deep skillet over high heat.

Using a large kitchen spoon, drop batter into pan, creating pancakes. Fry until bottom is deep golden brown, 3-4 minutes, then flip and fry for 1-2 minutes. Repeat with remaining batter.

Drain latkes on a paper towel-lined baking sheet.

Serve hot with applesauce or sour cream.

Related: Hanukkah food evokes childhood memories

Rugelach

You will need:

8 ounces cream cheese, room temperature
1/2 pound butter, room temperature
1/4 cup, plus 9 tablespoons, sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla
2 cups flour
1/4 cup light brown sugar
11/2 teaspoon cinnamon, divided
3/4 cup raisins
1 cup finely chopped walnuts
1/4 cup raspberry preserves, pureed
1 egg, beaten with 1 tablespoon milk for egg wash

Instructions:

Preheat oven to 350 degrees.

Cream the cheese and butter in the bowl of an electric mixer until light. Add 1/4 cup sugar, salt and vanilla.

With mixer on low speed, add flour and mix until just combined.

Dump the dough out onto a well-floured board and roll into a ball.

Cut the ball into quarters and wrap each piece in plastic and refrigerate for 1 hour.

Filling: combine 6 tablespoons sugar, brown sugar, 1/2 teaspoon cinnamon, raisins and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons of preserves and sprinkle with 1/2 cup of the filling, pressing the filling into the dough.

Cut the circles into 12 equal wedges, and roll each wedge from wide to narrow.

Place onto a baking sheet lined with parchment paper.

Brush dough with egg wash.

Combine 3 tablespoons sugar with 1 teaspoon cinnamon in a small bowl. Sprinkle the top of each pastry with cinnamon sugar.

Bake at 350 degrees for 20 minutes.

Recipes are from Roz Mandler Sarkees.


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