![]() ![]() “Hanukkah, and its celebration of fried foods, is my favorite time of year to make apple piroshki.” With a soft, airy dough and caramel-apple filling, you won’t be able to eat just one. “When piroshki are made with fried yeasted dough they are akin to a donut,” writes Sonya Sanford. Piroshki - a catch-all term for stuffed pastries in Russia, Ukraine and other parts of the former Soviet Union – can be fried or baked, sweet or savory. Russian Apple Piroshki Photo credit Sonya Sanford By frying frozen gefilte into puffed-up fish balls, topped with dill and caviar, this divisive ingredient becomes a chic (yes, really), easy appetizer that would hold up at any holiday party. Store-bought gefilte fish gets a crunchy, golden makeover in this recipe by Chaya Rapopport. Fried Gefilte Fish Photo credit Chaya Rappoport As I look forward to creating my own special Jewish home with my husband, I’m comforted by these unexpected connections between his family and my own.” 4. I had forgotten that my mom’s lumpia’s recipe is really mostly carrots and onions just like Grandma Esta’s brisket. “My brisket lumpia was merely a quick Filipinx/Jewish experiment,” she writes, “but it tasted so wonderfully familiar. In this recipe, Abby Ricarte fills lumpia - fried Filipino spring rolls - with her husband’s grandmother’s brisket. The best Hanukkah food conjures nostalgia, comfort and happy memories with loved ones. Filipino Lumpia with Brisket Photo credit Abby Ricarte When skin is a deep brown and appears crispy, remove with a slotted spoon and place onto a paper towel. Add chicken skin and saute 20-25 minutes, scraping frequently with spatula or wooden spoon to avoid the skin sticking or burning. ![]() Heat a large skillet on medium heat and add a scant teaspoon oil or chicken fat (schmaltz) into the pan. Shannon Sarna instructs how to make gribenes here: Cut chicken skin into medium-size strips. This old world Ashkenazi treat of rendered chicken skin is surprisingly easy to make, and yields every bubbe’s secret weapon, schmaltz, as a byproduct. There is no better way to celebrate fried Jewish food than gribenes. Recommended for the latke loyalist looking to expand their Hanukkah repertoire - but not too much. One of its best uses is in keftes de prasa (fried leek patties), which were adopted by Sephardim in the Ottoman Empire and eaten on Hanukkah. This green allium, which Susan Barocas charmingly describes as “a soft-spoken member of the onion family,” is satisfyingly versatile. Unlike the majority of the world, Sephardi Jews appreciate the glory of the leek. Sephardi Leek Patties Photo credit Susan Barocas Who needs that kind of pressure, especially when there are so many other equally delicious Hanukkah dishes? Here are eight of my favorites: Savory 1. I’m fine with it truly great latkes are hard to find, and even harder to make. For my husband, it’s latkes, which are permanently banned from our Hanukkah menu. For some ( Barbra Stresiand, I’m looking at you), this may be an overstuffed Jewish deli sandwich for others, it’s cherry vareniki. It is a Jewish rite of passage to overindulge on a dish to such an extent that you can never face eating it again.
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