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.
35+ Hanukkah Recipes for Celebrating
From potato latkes to salads and brisket to rugelach and 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!
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.
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.
Grandma Fran's Vegetarian Chopped Liver
This vegetarian chopped liver uses hard-boiled eggs, onions, and walnuts and has an irresistible topping of burnt onions.
Smoked Salmon Dip
This smoked salmon dip is easy to make and the perfect appetizer for any holiday or special occasion.
Beef Brisket with Dried Fruit and Spices
This beef brisket recipe shows up on my table for just about every Jewish holiday, especially Hanukkah, Rosh Hashanah, and Passover. This one is a great combination of Ashkenazi and Sephardic traditions.
Easy Instant Pot Duck Confit
This easy duck confit recipe takes just a couple of hours to prep and cook (plus time to dry brine the duck legs--24 to 72 hours). Serve the duck legs as an entrée or use the meat to make a sauce for pasta, fill tacos or enchiladas, top a steaming bowl of ramen, or add a boost of meaty protein to a salad.
Crispy Brussels Sprouts with Balsamic
These brussels sprouts come out so crispy! Drizzled with sweet balsamic vinegar, they are are so delicious.
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!
Chocolate Rugelach with Pecans
Rugelach is one of the most classic Jewish cookies and this chocolate and pecan filled version is to die for. Rich, buttery, flaky layers of cream cheese pastry enclose a smooth, chocolate-y filling studded with toasted pecans.
Lemon Coconut Macaroons
Moist and chewy inside with toasted coconut all around and a bright pop of tangy lemon flavor make these Lemon Coconut Macaroons a winner. They're perfect for Passover or any time you want coconutty goodness!
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.
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.
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!
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.
Honey Cookies
Honey Cookies, scented with cinnamon and orange zest, are soft, a little chewy, and with a slight crispness on the edges. They are made with honey, brown sugar, and butter, making them moist and tender. They are irresistible and a perfect cookie for the fall or winter holidays, or just for seasonal deliciousness!
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.
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
- Honey Cake
- Honey Cookies
- Lemon Coconut Macaroons
- Jewish Beef Brisket
- Meat-Filled Borekas or Pastelicos
- Passover Orange Sponge Cake
- Passover Potato, Tomato, and Olive Stew
- Hamentashen
- Kreplach with Beef Filling
- Sufganiyot or Jelly Donuts for Hanukkah
- Potato Latkes for Hanukkah
- Classic Chopped Liver
- Vegetarian Chopped Liver
- Check out all of my Jewish Recipes!
Potato Latkes
These classic latkes are easy to make for a crowd. You can 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 (like Yukon gold) 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.
Notes
You can make a gluten-free version by substituting potato starch or gluten-free brown rice flour for the flour.
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.