The best Hanukkah recipes are decadent. It’s a holiday all about celebrating the miracle of oil, after all.
Hanukkah is all about surviving against the odds, and what better way to celebrate that than to feast on latkes with sour cream and applesauce, rich chopped liver, your grandmother’s famous brisket, and fluffy, sweet, jelly-filled donuts?
What is Hanukkah all about anyway?
Hanukkah is also called The festival of Lights. It’s when Jews celebrate the rededication of the Temple in Jerusalem after the Maccabees triumphed over a tyrant king who forced them to worship Greek gods.
The Maccabees, a small but mighty rebel army, came along to defeat the king and regain religious freedom for the Jews.
When the Jews returned to the temple to rebuild it, there was only enough lamp oil to burn for one day. But by a miracle, that oil burned for 8 days, until they could replenish their oil supply.
That’s why we celebrate Hanukkah by lighting candles for 8 nights. Because the oil was the star of the miracle, we also celebrate it by eating foods fried in oil.
What are traditional Hanukkah foods?
Remember, we’re celebrating the heck out of that oil, so a Hanukkah meal doesn’t shy away from including all the fried foods.
The most common Hanukkah recipes are latkes (potato pancakes) and sufganiyot (Israeli jelly donuts).
But you can’t make a meal of just potato pancakes and donuts (okay, well, of course you CAN, but should you?). So most Hanukkah menus also include things like brisket, salad, challah, roasted vegetables, and other not-fried foods.
29+ Hanukkah Recipes for Celebrating
From potato latkes to salads and brisket to noodle kugel, challah bread pudding, and of course Israeli jelly donuts, Hanukkah is a time for feasting!
We start with latkes
Potatoes on their own may not make a meal, but make them into latkes and no one's going to complain if there's no meat or green vegetable alongside.
Potato Latkes
After years of experimenting, I've finally nailed a perfect latke recipe. The result is crisp, flavorful latkes that are easy to cook and let you enjoy the Hanukkah party.
Instant Pot Applesauce
You can't have latkes without applesauce! This Instant Pot version is super quick and easy to make. It's delicious on top of crispy potato latkes--or just eat it plain!
Spiralized Sweet Potato Latkes (Gluten Free)
Here's a version that puts your spiralizer to use and uses sweet potatoes.
Butternut Squash Latke Recipe
Variations on the potato latke abound. This delicious butternut squash latke recipe is so easy you can probably let the kids make it.
Gluten-Free "No Grate" Potato Latkes
If you're looking for a no-grate version, look no further than these crispy potato pancakes.
Leek and Sweet Potato Latkes with Cumin-Garlic Yogurt Sauce
Here's a super easy recipe for Sweet Potato Latkes with a cumin-garlic yogurt sauce.
Roasted Apples
Roasted apples are a quick and tasty alternative to applesauce to accompany your latkes!
Oil-free Spinach Artichoke Latkes
These healthy, protein-rich spinach artichoke latkes are a fun and delicious version of your standard potato pancakes. And they're baked, not fried!
Sweet Onion Latkes with Chive Sour Cream
Sweet Onion Latkes with Chive Sour Cream smell amazing when they're cooking. And the flavor is just as irresistable!
Beetroot and Sweet Potato Latkes with Cashew Cream (Vegan / Gluten-free)
For a vegan twist, try these Beetroot and Sweet Potato Latkes. Keeping the traditional taste, they are seasoned with garlic, onion, and black pepper.
Chopped Liver That's As Good As Your Bubbe's
I grew up eating a rich, savory version of chopped liver made with schmaltz (chicken fat), yellow onions, and hard-cooked eggs. It was on the table at every Jewish holiday.
For Your Meatless Passover: Grandma Fran's Vegetarian Chopped Liver
This vegetarian chopped liver includes uses hard-boiled eggs, onions, and walnuts and is topped with addictive burnt onions.
Bring on the Brisket
Growing up, I had no idea that people other than Jews ate brisket, that's how connected it is to Jewish holidays in my mind.
Brisket with Apricots, Prunes, and North African Spices
Brisket makes an ideal main dish for your Hanukkah feast. This on is braised in a mixture of red wine, beef broth, dried fruit, and North African spices for a Mediterranean take on the traditional Jewish holiday dish.
Jalapeno Brisket Recipe
This spicy version with jalapeno adds a bit of a kick to the meal.
Roast Beef Tenderloin with Red Wine Sauce
For an impressive change of pace, serve Roast Beef Tenderloin with Red Wine Sauce.
How To Cook Brisket In The Oven
This simple brisket recipe will be the star at your holiday table.
Pressure Cooker Jewish Brisket for Shabbos!
Pressure Cooker Jewish Brisket is perfect for your Hanukkah feast.
And the sides dishes...
From salads and rice to noodle kugel, the Hanukkah table is loaded with delicious sides.
Israeli Salad with Egg and Feta Cheese
This simple Israeli Salad is right at home on the Hanukkah table. It includes feta cheese (optional) and hard-boiled eggs along with the traditional diced tomatoes, cucumbers, and fresh herbs.
Beet Salad with Harissa Dressing
Served warm, this Beet Salad is a perfect combination of earthy, sweet, tangy, tart, and spicy. And it’s sooo pretty.
Crispy Brussels Sprouts with Balsamic
These brussels sprouts come out so crispy! Drizzled with sweet balsamic vinegar, they are are so delicious.
Seared Brussels Sprouts with Soy Glaze, Garlic and Chiles
Pan-seared Brussels sprouts become deeply caramelized when they are seared in a cast-iron pan. These are tossed in a sweet-savory soy glaze and get a kick of spice from slices of fresh red serrano chiles.
Roasted Broccolini with Lemon & Garlic Herb Sauce
This light side is a great counterpart to brisket and latkes. It's got loads of fresh herbs, lemon, and garlic.
Cinnamon Infused Pomegranate Saffron Rice Recipe
Cinnamon-infused rice is studded with pomegranate seeds and flavored with saffron. It's complex in flavor, but simple to make, and sure to wow guests at your holiday party.
Pressure Cooker Jewish Noodle Kugel (Luchen Kugel)
Pressure Cooker Jewish Noodle Kugel, also known as Noodle Pudding, is a favorite Chanukkah side dish. It also makes a great dessert.
And of course, the desserts!
Hannukah is a time of celebration, and what's a celebration without desserts?! Sufganiyot are a traditional Hanukkah dessert because they are fried in oil, but there are plenty of other options!
Israeli Jelly Donuts or Sufganiyot
Pillowy donuts deep-fried in oil are perfect for celebrating Hanukkah. They're filled with jelly (or other fillings) and dusted with powdered sugar. Yum!
Gluten Free Sufganiyot {aka Fried Jelly Donuts!}
If someone at your table is gluten-free, this simple recipe for gluten-free Sufganiyot is perfect.
The Best Rosh Hashanah Honey Cake
Honey Cake is the sweet treat many Jews eat on Rosh Hashanah, AKA Jewish New Year, as a symbol of hope for a sweet year to come. But it's also the perfect ending to a festive Hanukkah feast. This one is deliciously moist with an alluringly crisp edge.
Easy Halva Recipe: A Naturally Gluten and Dairy-Free Israeli Candy
This sesame-flavored Israeli candy is quick and easy to prepare, with just two main ingredients – sugar and tahini.
Hanukkah Sugar Cookies
Delicious and easy to whip up Hanukkah Sugar Cookie recipe.
2 Ingredient Coconut Macaroons
These 2-ingredient Coconut Macaroons are easy
to make and absolutely delicious. This is a great recipe for the kids to help you with!
Challah Bread Pudding Topped With Homemade Caramel Sauce
This Challah Bread Pudding topped with homemade caramel sauce is the ultimate Hanukkah dessert. Prepped in only 15 minutes it's also easy to
make!
More Jewish holiday recipes you’ll love
Potato Latkes
You can make a gluten-free version by substituting gluten-free brown rice flour for the flour. You can also jazz up the recipe by adding thinly sliced scallions or substituting sweet potatoes, parsnips, or apples for some (or all) of the potatoes. This recipe serves about 4 people and is easily doubled or tripled.
Ingredients
- 2 pounds large thin-skinned potatoes or peeled russet potatoes
- 1 onion
- 4 large eggs
- 1 tablespoon flour
- 1 teaspoon baking powder
- 1 ½ teaspoons kosher salt
- 1⁄4 teaspoon pepper
- vegetable oil, for frying
- Applesauce or sour cream, for serving
Instructions
- Put the potatoes in a medium saucepan and just cover with cold water. Turn heat to high and bring to a boil. Once the water boils, cook for 6 to 7 minutes (less if the potatoes are small) until the potatoes are just barely tender but not soft.
- Drain the potatoes, cover with cold water. Drain again, cover with cold water again and let sit for 5 minutes. Drain the potatoes and let them sit in a colander until ready to proceed with the recipe (the longer the better).
- Using the large holes on a box grater, grate the potatoes (you can leave the skins on, discarding any pieces that come off in large sheets). Grate the onion on the same holes.
- In a large bowl, combine the grated potatoes and onion with the eggs, flour, baking powder, salt, and pepper.
- Line a baking sheet with foil or parchment paper. Form the potato mixture into patties about ¾ inch thick and 3 inches across and arrange them in a single layer on the baking sheet (use additional baking sheets if necessary). Chill the patties for at least 30 minutes, or until ready to cook, as long as 24 hours. If chilling for more than 30 minutes, cover with plastic wrap.
- Heat about 2 inches of oil in a large cast-iron skillet over high heat. When the oil is very hot, add several of the patties, being careful not to crowd the pan. Cook until browned on the bottom, 2 to 3 minutes, flip and then cook until browned on the second side, 2 to 3 minutes more.
- Transfer the cooked patties to a paper towel-lined platter and serve immediately. If you’re cooking a large amount, place the cooked
patties on a baking sheet and keep them warm in a 250ºF oven.
Nutrition Information
Yield
4Serving Size
4Amount Per Serving Calories 250Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 188mgSodium 1000mgCarbohydrates 34gFiber 3gSugar 7gProtein 10g
Nutrient values are estimates only. Variations may occur due to product availability and manner of food preparation. Nutrition may vary based on methods of preparation, origin, freshness of ingredients, and other factors.