Fried in Faith: Exploring Hannukah’s Traditional Foods & Recipes

Celebrate Hannukah with classic recipes! From Latkes to Sufganiyot, create delicious memories that honor the miracle of the burning oil.

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Each year, Jews around the world eagerly gather around the Menorah to celebrate one of the holiest of holidays, Hannukah. As with many holidays, Hannukah has its’ own, delicious, traditional foods associated with the celebrations, that are as indicative of the holiday as the spinning of the dreidel or singing seasonal anthems. In this blog, we will explore the history, meaning, and basic recipes for some of the most popular Hannukah traditional foods.


First, let’s take a look at the most popular traditional food of Hannukah, latkes. Latkes are basically little pancakes made from either potatoes or turnips, and have been enjoyed by Jewish families for centuries. The name latke comes from the Hebrew word for “pancake” and are traditionally fried in oil. It’s said that the tradition of eating latkes on Hannukah is symbolic of the great Maccabean revolt, when the Jews were victorious and had only a small drop of oil to light the menorah.

  • – 2 large potatoes
  • – 1 small onion
  • – 2 eggs
  • – 1/4 cup all-purpose flour
  • – 2 tablespoons olive oil
  • – Salt and pepper to taste
  • – Cooking oil for frying
  1. Peel and grate potatoes and onion.
  2. In a large bowl, mix together the potatoes, onion, eggs, flour, olive oil, salt and pepper.
  3. Heat a large skillet over medium-high heat and add enough cooking oil to cover the bottom.
  4. Scoop up a spoonful of the potato mixture and drop it into the hot oil.
  5. Fry for about 2 minutes on each side, until golden brown.
  6. Transfer to a paper towel-lined plate and repeat with the remaining mixture.
  7. Serve with your favorite toppings, such as applesauce, sour cream and chives. Enjoy!


The next traditional food of Hannukah is Sufganiyot, a deep fried jelly donut. Sufganiyot is a delightful treat made up of either a jelly filling, cream, or nutella, wrapped in pillows of dough and deep-fried to golden perfection. Just like latkes, Sufganiyot are cooked in oil in honor of the miracle of the burning oil.

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