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EST. 2011 BY LIZ RUEVEN
11 Fried Chanukah Treats to Beat Latke Fatigue
Photo: Molly Yeh

11 Fried Chanukah Treats to Beat Latke Fatigue

Katy Morris

We love Chanukah latkes as much as you do. And we plan on eating our fill, for sure. But after 2-3 nights, no matter how creatively we’ve mixed and sizzled, we’re ready for something a little different.

So this year, we’re celebrating the miracle of oil by searching eight regions for fried treats OTHER than latkes. Try these ideas from some of our favorite food bloggers who have traveled the globe for inspiration.

ISRAEL

#TBT to #Thanksgivukkah with Molly Yeh’s tantalizingly twist on traditional Israeli Sufganiyot. Holidays collide yet again with these fluffy-on-the-outside, sweet-and-creamy-on-the inside pumpkin-cranberry munchkins. 

CUBAN

photo: Jennifer Stempel
photo: Jennifer Stempel

Don’t these gorgeous golden plantains look like gelt?! Cubans often use these starchy fruits in the same ways we use potatoes, so smashin’ and fryin’ them for Chanukah is a no brainer. Get the quick and easy recipe from Jennifer Stempel’s blog, The Cuban Reuben, here.

ITALY

photo: James Peterson
photo: James Peterson

Dusted with warming cinnamon, flavored with savory garlic and fresh lemon, and garnished with parsley, this chicken cutlet dish is a true Italian-Jewish tradition. Jayne Cohen, author of Jewish Holiday Cooking, brings us not only an unbeatable and unique recipe, but a beautiful recounting of her time at a Piedmont synagogue.

photo: Chanie Apfelbaum
photo: Chanie Apfelbaum

Busy in Brooklyn’s Chanie Apfelbaum shows us that even leftovers taste divine fried in her Italian-inspired Corned Beef Arancini. Grab some leftover risotto (sans parmesan) and beef (or pastrami) for this inventive variation of a fried-rice-meatball.   

Photo: Alessandra Rovati
Photo: Alessandra Rovati

We’re going back for seconds of this Arancini di Riso! Liz scooped up this recipe straight from the Cucina Italiana of Alessandra Rovati, and we can’t get enough of that crispy exterior, molten cheese center and burst of raisins that make this dish simply delizioso! 

TURKEY

Photo: Christine Han
Photo: Christine Han

Leetal Arazi of NY Shuk advises us to start this recipe early in the day as authentic Turkish fried doughnuts, or Ekmek Kadayif, should soak up your homemade sugar syrup for up to 6 hours. Trust us, it’ll be worth the wait. These cream-filled doughnuts are then sprinkled with pistachios for an indulgent Chanukah dessert.

EASTERN EUROPE

Photo: The Little Ferraro Kitchen
Photo: The Little Ferraro Kitchen

Warm up with Samantha Ferraro’s Red and Yellow Beet Soup with Fried Beet Greens, a creative take on Ukrainian borscht that is loaded with color, flavor and nutrients. The fried beet greens floating in the red sea add a welcoming subtle crunch that we can’t get enough of.

INDIAN

Photo: Shulie Madnick; Foodwanderings
Photo: Shulie Madnick; Foodwanderings

Shulie Madnick of Food Wanderings grew up on these sizzling Indian Eggplant Fritters made with chickpea flour. We’re thinkin’ the exotic spices of Kashmiri red pepper powder and cumin would pair well with a sweet chutney. 

ASIAN

Photo: Whitney Fisch
Photo: Whitney Fisch

Jew Hungry’s Whitney Fisch invites you to treat these Ramen-inspired (un)Latkes with Sriracha Mayo as a “beautifully fried blank canvas,” and experiment with flavors and toppings like shiitake mushrooms or hot peppers

Photo: Miriam Pascal Overtime Cook
Photo: Miriam Pascal Overtime Cook

Who woulda thought to bring chopsticks to the Chanukah table? With Miriam Pascal’s creative Fried Cabbage Wontons, you’ll be happy you did. These vegetarian wontons are easy (and fun) to make and are irresistible when dunked in this tangy-sweet soy-honey dipping sauce.    

CENTRAL/SOUTH AMERICA

kosher-like-me1

Circling back to the Western Hemisphere, we conclude on a super sweet note thanks to Adeena Sussman’s Sephardic Bimuelos drizzled with orange-scented honey. Need we say more?

Where in the world are your fried Chanukah dishes taking you this year? Comment below!

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