Hanukkah Recipe - Health Chef Julia

Latke and other classic Hanukkah recipes

December 3, 2021

Hanukkah is here and along with it comes its many meaningful traditions and of course, food, and tons of it. Whether you enjoy eating tons of Latkes or Kugel there are many Hanukkah classic foods that are never missing at the dinner table. 

Potato and Sauerkraut Latkes

Here is what you’ll need for 4 servings:

1 Yellow Potato 

1/2 cup Drained Sauerkraut 

1/4 cup All-Purpose Gluten-Free Flour

1 Egg 

1 tsp Salt (to taste) 

1/4 tsp Pepper 

1/2 cup Avocado Oil

How to make: 

1. Finely grate the potato. 

2. Mix the potatoes with the sauerkraut, egg, flour and seasonings. 

3. Let the mixture sit for 10 minutes so that the flour can absorb all the liquid. 

4. Heat the oil in a large frying pan. 

5. Take a spoonful of the potato mixture (about a 1/4 cup) and drop it on the hot oil. 

6. Press the potatoes flat with the back of the spoon. 

7. Fry until cooked through and brown on both sides (about 5 minutes on each side.) 

8. Serve immediately.

Challah

Here is what you’ll need:

Yield:

2 large loaves

2 1⁄4 cups warm water (110°)

1⁄2 cup honey

1 tablespoon dry yeast

3 large eggs, beaten + 3 egg yolks 1⁄2 cup melted butter

2 tablespoons sea salt

7-8 cups unbleached white all-purpose flour

Egg wash:

3 eggs beaten with 2 tablespoons water

How to make: 

1. Preheat the oven to 350° F. In a large bowl, combine water, honey, and yeast. Proof about 10 minutes until mixture is foamy. Add eggs, butter, salt, and just enough flour to create a dough that pulls away from the sides of the bowl.

2. Knead the dough for about 10 minutes, adding extra flour as necessary, or until a smooth dough has been created.

3. Transfer dough to a large, clean, lightly oiled bowl and cover with plastic wrap. Proof in a warm place for 45-60 minutes, or until the dough has doubled in size.

4. While the dough is proofing, prepare 2 half-sheet pans by lining with parchment paper.

5. Turn/fold dough. Rise one more time.

6. Divide dough into two equal portions. Divide each portion of dough into balls equaling a number of braids you’ve chosen to make. Roll each ball of dough with your hands on the table to form logs of equal width and length (about 1” wide and 10-12” long). Pinch logs of dough together at the top and braid the dough according to the method in the attached diagrams.

7. Loosely cover challahs with damp towels and set them aside in a warm place. Rise until the dough has doubled in size, 15 to 20 minutes.

8. Bake bread for approximately 30-40 minutes, or until dough is thoroughly golden and firm to touch. Internal dough temperature should register between 190° and 205° F. Brush with egg wash a few minutes before the bread is finished baking.

I’d love to see how your Hanukkah meals turned out! Connect with me on Instagram, and send me the final results. 

If you are thinking about going sugar-free after the holidays, you might be interested in checking out my 7-Day-Sugar-Free Meal Plan. This sugar-free diet is designed to help people kick their sugar habit without feeling deprived.

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