21 Easy Hanukkah Recipes Everyone Will Love

Hanukkah is a special time to gather with family and friends, light the menorah, share meaningful traditions, and enjoy delicious homemade food. Also known as the Festival of Lights, this eight-day Jewish holiday is celebrated with meals that often feature foods cooked in oil, symbolizing the miracle of the oil in the ancient Temple. From crispy potato latkes to sweet sufganiyot, Hanukkah recipes bring warmth, flavor, and tradition to the holiday table.

If you’re planning a festive dinner or a relaxed family gathering, these 21 easy Hanukkah recipes everyone will love offer something for every occasion. You’ll find classic fried favorites, comforting soups, tender main dishes, fresh salads, and delicious desserts. Many recipes use simple ingredients and straightforward steps, making them suitable for both experienced home cooks and beginners.

Traditional Hanukkah dishes vary among Jewish communities. Ashkenazi tables often feature potato latkes, brisket, and jelly doughnuts, while Sephardi and Mizrahi traditions may include different fried pastries, savory stews, and regional specialties. This collection celebrates a range of familiar holiday favorites while leaving room for your family’s own traditions.

Before you begin, plan your menu around the number of guests, dietary needs, and available cooking time. You can prepare sauces, chop vegetables, and make desserts ahead of the celebration. If you’re cooking for guests who keep kosher, check ingredient labels and prepare dairy and meat dishes according to their dietary practices.

1. Classic Crispy Potato Latkes

food52.com

Potato latkes are one of the most recognizable Hanukkah foods. These golden potato pancakes have crisp edges and tender centers, and they’re traditionally served with applesauce or sour cream. Frying them in oil connects the dish to the holiday’s symbolism.

Prep time

20 minutes

Cook time

20 minutes

Servings

4–6

Ingredients

• 2 pounds russet potatoes, peeled
• 1 medium onion
• 2 large eggs, lightly beaten
• ¼ cup all-purpose flour or matzo meal
• 1 teaspoon salt
• ½ teaspoon black pepper
• Neutral oil, for frying
• Applesauce and sour cream, for serving

Step-by-step instructions

1. Grate the vegetables: Coarsely grate the potatoes and onion using a box grater or food processor.
2. Remove excess moisture: Place the mixture in a clean kitchen towel and squeeze firmly over the sink. Removing moisture helps the latkes become crisp.
3. Prepare the batter: Transfer the grated mixture to a bowl. Add eggs, flour or matzo meal, salt, and pepper. Mix well.
4. Heat the oil: Add about ¼ inch of neutral oil to a large skillet and heat over medium-high heat.
5. Shape the latkes: Scoop about 2 tablespoons of mixture for each pancake and flatten gently.
6. Fry until golden: Cook for approximately 3–4 minutes per side until crisp and golden brown. Avoid crowding the pan.
7. Drain: Transfer the latkes to a wire rack or paper-towel-lined plate.
8. Serve: Enjoy hot with applesauce, sour cream, or your favorite toppings.

Helpful tip: Fry a small test latke first. If it falls apart, squeeze out more moisture or add a little extra flour.

2. Easy Homemade Sufganiyot (Jelly Doughnuts)

Sufganiyot are soft, pillowy doughnuts filled with jam and dusted with powdered sugar. They are especially popular in Israel during Hanukkah and make a festive dessert for sharing.

Prep time

25 minutes

Rise time

1½–2 hours

Cook time

15–20 minutes

Ingredients

• 3 cups all-purpose flour
• 2¼ teaspoons active dry yeast
• ¼ cup sugar
• ¾ cup warm milk
• 1 large egg
• 3 tablespoons softened butter
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• Neutral oil, for frying
• ½ cup strawberry or raspberry jam
• Powdered sugar, for dusting

Step-by-step instructions

1. Activate the yeast: Combine warm milk, yeast, and 1 teaspoon of the sugar. Let stand for 5–10 minutes until foamy.
2. Make the dough: Mix flour, remaining sugar, salt, egg, butter, vanilla, and the yeast mixture until a soft dough forms.
3. Knead: Knead for 8–10 minutes by hand or 5–7 minutes in a stand mixer, until smooth and elastic.
4. Let it rise: Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1–1½ hours.
5. Shape the doughnuts: Roll the dough to about ½ inch thick. Cut into rounds and place on a lightly floured tray.
6. Proof again: Cover and let rise for 30–45 minutes until puffy.
7. Fry carefully: Heat oil to 350°F (175°C). Fry a few doughnuts at a time for about 1–2 minutes per side, until golden. Maintain the oil temperature.
8. Fill: Drain and cool slightly. Pipe jam into the center using a piping bag fitted with a narrow tip.
9. Finish: Dust generously with powdered sugar and serve.

Helpful tip: If you’re short on time, prepare the dough in advance and refrigerate it overnight after the first rise.

3. Homemade Applesauce for Latkes

mashed.com

Fresh applesauce is a classic accompaniment to potato latkes. This simple version combines apples, cinnamon, and a touch of lemon for a naturally sweet topping.

Prep: 10 minutes | Cook: 15–20 minutes | Servings: 6

Ingredients

• 6 medium apples, peeled, cored, and chopped
• ½ cup water
• 1 tablespoon lemon juice
• ½ teaspoon ground cinnamon
• 1–2 tablespoons sugar or honey, optional

Step-by-step instructions

1. Place the chopped apples, water, lemon juice, and cinnamon in a saucepan.
2. Bring to a gentle simmer over medium heat.
3. Cover and cook for 15–20 minutes, stirring occasionally, until the apples are soft.
4. Mash with a fork or potato masher for a chunky texture, or blend for a smooth sauce.
5. Taste and add sugar or honey if needed.
6. Cool slightly and serve with freshly fried latkes.

Helpful tip: Make applesauce up to four days ahead and refrigerate in an airtight container.

4. Traditional Jewish Chicken Soup with Matzo Balls

Warm chicken soup with matzo balls is a comforting addition to a Hanukkah meal. A flavorful broth, tender vegetables, and light dumplings make this dish especially satisfying on a cold evening.

Prep: 20 minutes | Cook: 1 hour 15 minutes | Servings: 6

Ingredients

For the soup:

• 1½ pounds bone-in chicken pieces
• 8 cups water or chicken broth
• 3 carrots, sliced
• 3 celery stalks, chopped
• 1 onion, quartered
• 2 garlic cloves
• Salt, pepper, and fresh dill, to taste

For the matzo balls:

• 1 cup matzo meal
• 4 large eggs
• ¼ cup neutral oil or melted schmaltz
• ¼ cup water or broth
• ½ teaspoon salt

Step-by-step instructions

1. Place the chicken, water or broth, onion, garlic, carrots, and celery in a large pot.
2. Bring to a gentle boil, then reduce the heat and simmer for about 45–60 minutes, until the chicken is cooked through.
3. Meanwhile, whisk the eggs, oil, water or broth, and salt in a bowl.
4. Stir in the matzo meal. Cover and refrigerate for 20–30 minutes.
5. With damp hands, form the mixture into small balls.
6. Bring a separate pot of salted water or broth to a gentle boil. Add the matzo balls, cover, and simmer for 25–30 minutes.
7. Remove the chicken from the soup, discard bones and skin, and shred the meat if desired.
8. Return the chicken to the soup, add the cooked matzo balls, and season with salt, pepper, and dill.
9. Serve hot.

Helpful tip: Cook the matzo balls separately if you want to keep the broth clear.

5. Hanukkah Braised Beef Brisket

saveur.com

Slow-braised brisket is a traditional centerpiece for many Jewish holiday meals. Cooking the beef gently with onions and broth creates tender slices and a rich sauce that pairs well with latkes and roasted vegetables.

Prep: 20 minutes | Cook: 3–4 hours | Servings: 6–8

Ingredients

• 3–4 pounds beef brisket
• 2 large onions, sliced
• 3 garlic cloves, minced
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and black pepper, to taste

Step-by-step instructions

1. Preheat the oven to 325°F (165°C).
2. Pat the brisket dry and season both sides with salt, pepper, paprika, and thyme.
3. Heat olive oil in a heavy, oven-safe pot. Brown the brisket on both sides, then transfer it to a plate.
4. Add the onions and cook for 5–7 minutes until softened. Add garlic and tomato paste and cook for another minute.
5. Pour in the broth and scrape up the browned bits from the bottom of the pot.
6. Return the brisket to the pot, fat side up. Cover tightly.
7. Braise for 3–4 hours, checking until a fork slides into the meat easily.
8. Rest the brisket for 15–20 minutes, then slice against the grain.
9. Serve with the onion gravy.

Helpful tip: Brisket is often even better the next day. Chill it in its cooking liquid, slice it cold, then reheat gently in the sauce.

6. Crispy Sweet Potato Latkes

punchfork.com

Sweet potato latkes offer a colorful variation on the classic potato pancake. Their natural sweetness pairs well with savory herbs, sour cream, or a small drizzle of maple syrup.

Prep: 15 minutes | Cook: 15 minutes | Servings: 4

Ingredients

• 2 medium sweet potatoes, peeled
• 1 small onion
• 2 eggs
• ¼ cup all-purpose flour or matzo meal
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Neutral oil, for frying
• Sour cream and chopped chives, for serving

Step-by-step instructions

1. Grate the sweet potatoes and onion using a box grater.
2. Squeeze out as much moisture as possible with a clean kitchen towel.
3. Mix with eggs, flour or matzo meal, salt, and pepper.
4. Heat a thin layer of oil in a skillet over medium heat.
5. Spoon small portions of the mixture into the pan and flatten gently.
6. Fry for 3–4 minutes per side until golden and cooked through.
7. Transfer to a wire rack or paper-towel-lined plate.
8. Serve hot with sour cream and chives.

Helpful tip: Make the latkes small so they cook evenly without burning on the outside.

7. Israeli Chopped Salad

einfachkochen.de

A fresh Israeli salad balances richer holiday dishes with crunchy vegetables, herbs, and a bright lemon dressing. It is simple to prepare and adds freshness to a Hanukkah buffet.

Prep: 15 minutes | Cook: None | Servings: 4–6

Ingredients

• 3 ripe tomatoes, finely diced
• 2 cucumbers, finely diced
• ½ red onion, finely chopped
• ¼ cup chopped parsley
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and black pepper, to taste

Step-by-step instructions

1. Wash and dry the vegetables.
2. Dice the tomatoes and cucumbers into small, even pieces.
3. Finely chop the red onion and parsley.
4. Combine everything in a large bowl.
5. Whisk the olive oil, lemon juice, salt, and pepper in a small bowl.
6. Pour the dressing over the vegetables and toss gently.
7. Taste and adjust the seasoning.
8. Serve immediately or refrigerate briefly before serving.

Helpful tip: Add the dressing just before serving to keep the salad crisp.

8. Oven-Roasted Garlic and Herb Potatoes

lacroix.be

Crispy roasted potatoes are an easy side for brisket, chicken, or a vegetarian holiday meal. Garlic and rosemary create a fragrant coating while the oven gives the potatoes golden edges.

Prep: 10 minutes | Cook: 35–45 minutes | Servings: 6

Ingredients

• 2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and black pepper, to taste

Step-by-step instructions

1. Preheat the oven to 425°F (220°C).
2. Wash the potatoes and cut them into evenly sized pieces.
3. Toss with olive oil, garlic, rosemary, thyme, salt, and pepper.
4. Spread the potatoes in a single layer on a baking sheet.
5. Roast for 20 minutes, then turn the potatoes.
6. Roast for another 15–25 minutes until golden outside and tender inside.
7. Taste and add more salt or herbs if needed.
8. Serve hot, garnished with fresh parsley if desired.

Helpful tip: Avoid overcrowding the tray. Use two baking sheets if necessary for better browning.

9. Baked Salmon with Lemon and Dill

fire.food

Lemon-dill salmon is a light, flavorful main course that works well alongside salads, roasted potatoes, and vegetables. It is particularly useful when you want a festive alternative to brisket.

Prep: 10 minutes | Cook: 12–16 minutes | Servings: 4

Ingredients

• 4 salmon fillets, about 5–6 ounces each
• 1 tablespoon olive oil
• 1 lemon, sliced
• 1 tablespoon chopped fresh dill
• 2 garlic cloves, minced
• Salt and black pepper, to taste

Step-by-step instructions

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a parchment-lined baking tray.
3. Brush with olive oil and season with garlic, dill, salt, and pepper.
4. Arrange lemon slices on top of the fillets.
5. Bake for 12–16 minutes, depending on thickness, until the fish is cooked through.
6. Check that the thickest part reaches 145°F (63°C) for food safety.
7. Rest for 2 minutes and serve with lemon wedges.

Helpful tip: Choose fillets of similar thickness so they finish cooking at approximately the same time.

10. Crispy Zucchini Fritters

bonappetit.se

Zucchini fritters are a delicious savory addition to a Hanukkah appetizer spread. They’re crisp on the outside, tender inside, and easy to serve with a lemony yogurt dip.

Prep: 15 minutes | Cook: 15 minutes | Servings: 4

Ingredients

• 2 medium zucchini, grated
• 1 large egg
• ¼ cup all-purpose flour
• ¼ cup grated Parmesan, optional
• 2 tablespoons chopped parsley
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Neutral oil, for frying

Step-by-step instructions

1. Grate the zucchini and place it in a clean kitchen towel.
2. Squeeze out as much moisture as possible.
3. Combine the zucchini, egg, flour, Parmesan if using, parsley, salt, and pepper.
4. Heat a thin layer of oil in a skillet over medium heat.
5. Drop spoonfuls of the mixture into the skillet and flatten gently.
6. Cook for 3–4 minutes per side until golden and cooked through.
7. Transfer to a wire rack or paper towels to drain.
8. Serve warm with a yogurt dip or lemon wedges.

Helpful tip: For a dairy-free version, omit the Parmesan and use a dairy-free dip.

11. Homemade Challah Bread

gamberorosso.it

Although challah is enjoyed throughout the year, a freshly baked loaf can make a Hanukkah table feel especially welcoming. Its soft interior and golden braided crust are ideal for sharing alongside soup or a holiday meal.

Prep: 25 minutes | Rise: 1½–2 hours | Bake: 25–30 minutes | Makes: 1 large loaf

Ingredients

• 4 cups all-purpose flour, plus extra as needed
• 2¼ teaspoons active dry yeast
• ¼ cup sugar
• 1 cup warm water
• 2 large eggs, plus 1 egg for brushing
• ¼ cup neutral oil
• 1 teaspoon salt
• Sesame or poppy seeds, optional

Step-by-step instructions

1. Mix the warm water, yeast, and a teaspoon of sugar. Let stand for 5–10 minutes until foamy.
2. In a large bowl, combine flour, remaining sugar, salt, eggs, oil, and the yeast mixture.
3. Knead for 8–10 minutes until smooth and elastic, adding a little flour if the dough is excessively sticky.
4. Place the dough in a lightly greased bowl, cover, and let rise until doubled, about 1–1½ hours.
5. Punch down the dough and divide it into three equal portions.
6. Roll each portion into a long rope and braid the ropes together, pinching the ends closed.
7. Place the loaf on a lined baking sheet, cover, and let rise for 30–45 minutes.
8. Preheat the oven to 350°F (175°C). Brush the loaf with beaten egg and sprinkle with seeds if desired.
9. Bake for 25–30 minutes until golden and cooked through. Cool before slicing.

Helpful tip: Let the challah cool before cutting so the soft interior keeps its structure.

12. Honey-Roasted Carrots

delishably.com

Honey-roasted carrots bring gentle sweetness and beautiful color to the Hanukkah table. This easy side pairs well with brisket, salmon, or roasted potatoes.

Prep: 10 minutes | Cook: 25–35 minutes | Servings: 4–6

Ingredients

• 1½ pounds carrots, peeled
• 2 tablespoons olive oil
• 1½ tablespoons honey
• ½ teaspoon dried thyme
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Step-by-step instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the carrots into evenly sized sticks or leave small carrots whole.
3. Toss them with olive oil, honey, thyme, salt, and pepper.
4. Spread the carrots in a single layer on a baking sheet.
5. Roast for 15 minutes, then turn them.
6. Continue roasting for 10–20 minutes until tender and caramelized.
7. Transfer to a serving dish and sprinkle with parsley.
8. Serve warm.

Helpful tip: For a vegan version, replace honey with maple syrup.

13. Creamy Mushroom Barley Soup

Mushroom barley soup is a comforting dish that brings earthy mushroom flavor and a hearty texture to a holiday meal. It works as a starter or a satisfying meat-free option.

Prep: 15 minutes | Cook: 45–55 minutes | Servings: 6

Ingredients

• 1 cup pearl barley, rinsed
• 12 ounces mushrooms, sliced
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 cups vegetable broth
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• ½ teaspoon dried thyme
• Salt and black pepper, to taste
• ¼ cup cream or dairy-free alternative, optional

Step-by-step instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery and cook for 5 minutes.
3. Add mushrooms and cook until they release their moisture and begin to brown.
4. Stir in the garlic and thyme and cook for 30 seconds.
5. Add the rinsed barley and vegetable broth.
6. Bring to a boil, then reduce to a gentle simmer.
7. Cover partially and cook for 40–50 minutes, stirring occasionally, until the barley is tender.
8. Stir in cream if desired and season with salt and pepper.
9. Serve hot with fresh parsley.

Helpful tip: Barley absorbs liquid as it sits, so add extra broth when reheating leftovers.

14. Baked Falafel with Tahini Sauce

itsonly.recipes

Baked falafel brings chickpeas, fresh herbs, and warm spices together in a flavorful plant-based dish. Serve it as an appetizer, in pita pockets, or alongside a colorful salad.

Prep: 15 minutes | Cook: 25–30 minutes | Servings: 4

Ingredients

• 2 cans chickpeas, drained and rinsed thoroughly
• ½ small onion, chopped
• 2 garlic cloves
• ½ cup chopped parsley
• ¼ cup chopped cilantro
• 2 tablespoons flour or chickpea flour
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the tahini sauce:

• ¼ cup tahini
• 2 tablespoons lemon juice
• 2–4 tablespoons water
• Pinch of salt

Step-by-step instructions

1. Preheat the oven to 400°F (200°C) and line a baking tray.
2. Pulse the chickpeas, onion, garlic, parsley, cilantro, flour, cumin, coriander, salt, and pepper in a food processor.
3. Stop when the mixture is coarse and holds together; avoid turning it into a smooth purée.
4. Shape into small patties and place on the tray.
5. Brush or drizzle with olive oil.
6. Bake for 12–15 minutes, flip carefully, then bake another 12–15 minutes until golden.
7. Whisk tahini, lemon juice, water, and salt to make a pourable sauce.
8. Serve the falafel warm with tahini sauce and salad.

Helpful tip: Chill the shaped falafel for 20 minutes before baking if the mixture feels too soft.

15. Israeli Couscous with Herbs and Lemon

Israeli couscous, also called pearl couscous, makes a quick and versatile side dish. Lemon and fresh herbs brighten the chewy pearls and complement richer holiday recipes.

Prep: 10 minutes | Cook: 15 minutes | Servings: 4–6

Ingredients

• 1½ cups pearl couscous
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• ¼ cup chopped parsley
• 2 tablespoons chopped mint
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Salt and black pepper, to taste

Step-by-step instructions

1. Heat olive oil in a saucepan over medium heat.
2. Add the pearl couscous and toast for 2–3 minutes, stirring.
3. Pour in the broth and bring to a boil.
4. Reduce the heat, cover, and simmer according to the package directions, usually 8–12 minutes, until tender.
5. Drain any excess liquid if necessary and fluff with a fork.
6. Stir in parsley, mint, lemon juice, lemon zest, salt, and pepper.
7. Taste and adjust the seasoning.
8. Serve warm or at room temperature.

Helpful tip: Add diced cucumber and cherry tomatoes for a more substantial salad.

16. Apple and Walnut Honey Cake

itsonly.recipes

Honey cake is a familiar dessert at Jewish holiday gatherings, and this apple-and-walnut version is moist, fragrant, and easy to slice for guests. The apples add tenderness while walnuts bring a pleasant crunch.

Prep: 15 minutes | Bake: 40–50 minutes | Servings: 8

Ingredients

• 2 cups all-purpose flour
• ½ cup sugar
• ½ cup honey
• 2 eggs
• ½ cup neutral oil
• ½ cup strong brewed tea or apple juice, cooled
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• 1 apple, peeled and diced
• ½ cup chopped walnuts
• Pinch of salt

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. Whisk flour, baking powder, baking soda, cinnamon, and salt in a bowl.
3. In another bowl, whisk eggs, sugar, honey, oil, and cooled tea or apple juice.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Fold in the diced apple and chopped walnuts.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 40–50 minutes, until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a rack.
9. Slice once fully cooled and serve with tea or coffee.

Helpful tip: The cake can be baked a day ahead; wrap it well after cooling to retain moisture.

17. Chocolate-Dipped Strawberries

Chocolate-dipped strawberries are an easy dessert for a Hanukkah gathering, especially when you want something colorful that doesn’t require baking. Use dark, milk, or white chocolate to suit your guests.

Prep: 15 minutes | Chill: 20–30 minutes | Makes: About 20

Ingredients

• 1 pound fresh strawberries
• 8 ounces chocolate, chopped
• 1 teaspoon neutral oil, optional
• Sprinkles or finely chopped nuts, optional

Step-by-step instructions

1. Wash the strawberries and dry them thoroughly. Any water can make melted chocolate seize.
2. Line a baking sheet with parchment paper.
3. Melt the chocolate in a heatproof bowl over gently simmering water, or microwave in 20-second intervals, stirring between each.
4. Stir in the oil if needed to make the chocolate smoother.
5. Hold each strawberry by its leaves and dip it into the melted chocolate.
6. Allow excess chocolate to drip off before placing the strawberry on the lined tray.
7. Add sprinkles or nuts while the coating is still wet, if desired.
8. Refrigerate for 20–30 minutes until set.
9. Serve chilled.

Helpful tip: If serving guests who keep kosher, check the chocolate and toppings for appropriate kosher certification.

18. Rugelach with Cinnamon and Chocolate

zabars.com

Rugelach are small crescent-shaped pastries with a tender, buttery texture and a sweet filling. This version combines cinnamon sugar and chocolate for a dessert that looks lovely on a Hanukkah cookie platter.

Prep: 25 minutes | Chill: 1 hour | Bake: 20–25 minutes | Makes: 24

Ingredients

For the dough:

• 2 cups all-purpose flour
• 8 ounces cream cheese, softened
• 1 cup unsalted butter, softened
• 2 tablespoons sugar
• Pinch of salt

For the filling:

• ½ cup mini chocolate chips
• ¼ cup sugar
• 1 teaspoon cinnamon
• 2 tablespoons melted butter

Step-by-step instructions

1. Beat the cream cheese and butter until smooth.
2. Add flour, sugar, and salt and mix until a soft dough forms.
3. Divide the dough into two discs, wrap, and refrigerate for at least 1 hour.
4. Preheat the oven to 350°F (175°C) and line two baking sheets.
5. Mix the sugar and cinnamon for the filling.
6. Roll one disc into a circle about ⅛ inch thick. Brush lightly with melted butter.
7. Sprinkle with cinnamon sugar and chocolate chips.
8. Cut the circle into 12 wedges and roll each wedge from the wide end toward the point.
9. Arrange on the baking sheet with the pointed end tucked underneath.
10. Bake for 20–25 minutes until lightly golden. Cool before serving.

Helpful tip: Chill the shaped pastries for 10 minutes before baking if the dough becomes warm and soft.

19. Fried Honey Puffs

news.ru

These small fried dough puffs are an easy festive treat with crisp edges and a soft center. A drizzle of honey gives them a sweet finish and makes them a fun addition to a Hanukkah dessert table.

Prep: 15 minutes | Rest: 30 minutes | Cook: 15 minutes | Makes: About 20

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons sugar
• ¼ teaspoon salt
• ¾ cup plain yogurt
• 1 large egg
• 1 teaspoon vanilla extract
• Neutral oil, for frying
• Honey and powdered sugar, for serving

Step-by-step instructions

1. Whisk the flour, baking powder, sugar, and salt in a bowl.
2. In a separate bowl, mix the yogurt, egg, and vanilla.
3. Add the wet ingredients to the dry ingredients and stir into a soft dough.
4. Cover and let the dough rest for 30 minutes.
5. Heat oil in a deep, heavy saucepan to 350°F (175°C).
6. Scoop small portions of dough and carefully lower them into the oil in batches.
7. Fry for 2–3 minutes, turning as needed, until golden and cooked through.
8. Transfer to a wire rack or paper towels to drain.
9. Drizzle with honey and dust with powdered sugar just before serving.

Helpful tip: Keep the puffs small enough to cook through before the outside becomes too dark.

20. Roasted Beet and Orange Salad

This colorful salad combines earthy beets, juicy oranges, greens, and crunchy walnuts. It adds a refreshing contrast to richer Hanukkah dishes and makes the holiday table look vibrant.

Prep: 15 minutes | Cook: 35–50 minutes if roasting fresh beets | Servings: 4–6

Ingredients

• 3 medium beets, trimmed
• 2 oranges, peeled and segmented
• 4 cups arugula or mixed greens
• ¼ cup chopped walnuts
• 2 tablespoons olive oil
• 1 tablespoon orange juice
• 1 tablespoon lemon juice
• Salt and black pepper, to taste

Step-by-step instructions

1. Preheat the oven to 400°F (200°C).
2. Wrap the beets in foil and roast for 35–50 minutes, depending on size, until tender.
3. Cool the beets, peel them, and cut into wedges.
4. Whisk olive oil, orange juice, lemon juice, salt, and pepper in a small bowl.
5. Arrange the greens, beet wedges, and orange segments on a platter.
6. Sprinkle with walnuts.
7. Drizzle with the dressing just before serving.
8. Toss gently and enjoy.

Helpful tip: Use pre-cooked beets to make this salad in about 15 minutes.

21. Easy Cinnamon Sugar Doughnut Holes

thedailymeal.com

Cinnamon sugar doughnut holes are a simple alternative to filled sufganiyot. They have a crisp exterior, a soft center, and a sweet cinnamon coating, making them ideal for sharing after the menorah lighting.

Prep: 15 minutes | Cook: 15–20 minutes | Makes: About 20

Ingredients

• 1½ cups all-purpose flour
• ¼ cup sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 large egg
• ½ cup milk
• 2 tablespoons melted butter
• Neutral oil, for frying

For the coating:

• ½ cup sugar
• 1 teaspoon ground cinnamon

Step-by-step instructions

1. Whisk the flour, sugar, baking powder, salt, and cinnamon in a bowl.
2. In a separate bowl, whisk the egg, milk, and melted butter.
3. Add the wet ingredients to the dry mixture and stir until just combined.
4. Heat the oil in a deep saucepan to 350°F (175°C).
5. Drop small spoonfuls of batter into the hot oil, working in batches.
6. Fry for about 2–3 minutes, turning carefully until golden and cooked through.
7. Transfer the doughnut holes to a wire rack or paper towels.
8. Mix the coating sugar and cinnamon in a bowl.
9. While the doughnut holes are still warm, roll them in the cinnamon sugar.
10. Serve fresh.

Helpful tip: Keep the oil temperature steady and avoid adding too many doughnut holes at once.

Conclusion

Hanukkah is a wonderful opportunity to celebrate family, tradition, and the joy of sharing homemade food. These 21 easy Hanukkah recipes everyone will love include something for every part of your holiday menu, from crispy potato latkes and fluffy matzo balls to tender brisket, fresh Israeli salad, homemade sufganiyot, and sweet cinnamon doughnut holes.

To make your celebration easier, prepare applesauce, soups, cakes, and cookies ahead of time. Fry latkes and doughnuts closer to serving so they remain crisp and fresh. You can also combine traditional favorites with fresh salads, roasted vegetables, and other dishes that suit your family’s preferences.

Remember that Hanukkah food traditions vary across Jewish communities, so feel free to adapt the menu to your own family’s customs. If you’re hosting guests who observe kosher dietary laws, check ingredient certifications and keep meat and dairy meals separate as required.

Most importantly, enjoy the process. Light the menorah, gather around the table, share your favorite dishes, and create special memories throughout the eight nights of Hanukkah.

Frequently Asked Questions

1. What are the most popular Hanukkah foods?

Popular Hanukkah foods include potato latkes, sufganiyot (jelly doughnuts), brisket, chicken soup with matzo balls, and various fried pastries. The dishes served vary depending on family traditions and cultural background.

2. Why are fried foods eaten during Hanukkah?

Fried foods cooked in oil are associated with the Hanukkah story of the oil that miraculously lasted eight days in the ancient Temple. Latkes and sufganiyot are two well-known examples of this tradition.

3. What is an easy menu for a Hanukkah dinner?

A simple menu could include potato latkes with applesauce, chicken soup with matzo balls, roasted vegetables, a fresh salad, and jelly doughnuts for dessert. Add brisket or salmon if you’d like a main course.

4. Can I prepare Hanukkah recipes ahead of time?

Yes. Applesauce, soups, brisket, honey cake, and rugelach can be prepared ahead. Store food safely in the refrigerator and reheat hot dishes thoroughly. For the best texture, fry latkes and doughnuts close to serving time.

5. What can I serve at a vegetarian Hanukkah dinner?

A vegetarian menu can include potato latkes, sweet potato latkes, Israeli chopped salad, roasted potatoes, couscous with herbs, baked falafel, mushroom barley soup, and honey cake. Check that the ingredients meet your guests’ dietary requirements