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Chanukah Latkes
By the light of the Chanukah Menorah, young and old enjoy this crisp, holiday treat!

5 large potatoes, peeled
1 large onion
3 eggs
1/3 cup flour
1 tsp. Salt
¼ tsp. pepper
¾ cup oil for frying
Use: 10-inch skillet

Yields: 4 to 6 servings
Grate potatoes and onion on the fine side of a grater, or in a food processor; or put in a blender with a little water.
Strain grated potatoes and onion through a colander, pressing out excess water. Add eggs, flour, and seasoning. Mix well.
Heat ½ cup oil in skillet. Lower flame and place 1 large tablespoon batter at a time into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown. Turn over and fry on other side 2 to 3 minutes.
Remove from pan and place on paper towels to drain excess oil. Continue with remaining batter until used up, adding more oil when necessary.
Serve with applesauce on the side.
Variation: Zucchini or Carrot Latkes: Substitute 5 medium zucchini or 5 medium carrots for potatoes.
Excerpted From: Spice and Spirit, The Complete Kosher Cookbook
Happy Holiday my dear friends......

Rumanian Zucchini Potato Latkes

2 pounds zucchini
2 large potatoes
1 medium onion
3 eggs
1 teaspoon vegetable oil
¾ cup matzah meal
Salt and pepper to taste
Vegetable oil for frying

Makes 18 large pancakes to serve 6-8.
Peel the zucchini and grate down to the seeds (discard the seeds). Squeeze out the liquid.
Peel the potatoes and grate into the zucchini. Once more, remove the liquid. This is important!
Grate the onion and add to the zucchini mixture. Add the eggs, oil and matzah meal, starting with ½ cup matzah meal and continuing to add more if necessary, until there is body to the mixture. Season with salt and pepper to taste and blend well.
In a large, heavy frying pan, heat some vegetable oil until almost smoking. Using a large tablespoon, spoon a round portion of zucchini mixture into the pan and brown on both sides. Serve hot with sour cream or applesauce.
Note: You can also add carrots, parsley and dill to this recipe.
Traditional Chanukah Doughnuts
Doughnuts, an old-fashioned treat, are never quite as good when store-bought. Try them homemade!

1 ¾ ounces fresh yeast
1 ½ cups warm water
1 Tbsp. sugar
3 eggs
½ cup oil
½ cup sugar
½ cup non dairy creamer
1 tsp. Vanilla extract
1 tsp. Grated lemon peel
6 to 7 cups of flour
Also:
Oil for frying
Confectioners' sugar

USE: 2-quart pot
In a large mixer bowl: place eggs, oil, sugar, nondairy creamer, vanilla, and grated lemon peel. Add yeast mixture; add flour until soft dough is formed. (Dough need not be dry; it should be softer than challah dough.) Knead for a few minutes. Cover and allow to rise until doubled in bulk, about 1 to 1-½ hours.
Roll out dough ½-inch thick on floured surface. Cut out circles with a doughnut cutter.
Place 2 or 3 inches oil in a 2-quart saucepan and heat over a medium flame until hot. Place four doughnuts at a time in the oil. Brown on one side and then on the other. Remove with slotted spoon. Drain and cool on paper towels. Dust with confectioners' sugar.
Note: To test if dough is ready for rolling, place a small piece in a glass of water-if the dough floats to the top, it is ready.
YIELDS: 5 to 6 dozen doughnuts
Jelly Doughnuts
Making these feather-light doughnuts is quite a job. But the compliments you receive make them well worth the effort. Eat them while piping hot.

1 ounce fresh yeast
1/2 cup lukewarm nondairy creamer
1/2 cup flour
Pinch of salt
1/2 cup margarine
3 egg yolks
1 1/2 Tbsps. sugar
1/2 cup lukewarm nondairy creamer
2 3/4 cups flour

FILLING

Jam or Italian Pastry Cream
1 pound solid shortening
1/2 cup confectioners' sugar

USE: Double boiler
4-quart pot
YIELDS: 18 to 24 doughnuts
In a small bowl, dissolve yeast in 1/2 cup lukewarm nondairy creamer. Pour 1/2 cup flour in a large bowl. Make a well in the flour and pour in dissolved yeast and a pinch of salt; mix well. Cover bowl with a towel and let stand in a warm place until sponge is double in bulk, about 1 hour.
While dough is rising, melt margarine in top of double boiler over boiling water. Remove from flame and pour margarine into a large bowl and allow to cool 15 to 20 minutes. When cool, add egg yolks one at a time and mix. Add sponge to egg yolk mixture and beat well for 10 to 15 minutes.
Add sugar and 1/2 cup of lukewarm nondairy creamer, stirring continuously. When completely mixed, add 2 1/2 cups of flour a little at a time, continuing to stir mixture. Once all the flour has been added, continue kneading until dough detaches from sides of the bowl. Cover bowl with a towel and let rise in a warm place until double in bulk, about 1 1/2 hours.
Sprinkle remaining 1/4 cup of flour over board and place dough on it. Gently roll out with a rolling pin to 1/4-inch thickness. With 2-inch cookie cutter cut out twenty-eight circles.
On fourteen circles, place 1 teaspoon of jam or pastry cream. Moisten edges with finger dipped in a glass of water. Cover pastry with remaining fourteen circles. Press edges together tightly. Cover doughnuts and let rise 1 hour.
In a 4-quart pot, melt 1 pound solid shortening. Deep-fry each doughnut 1/2 minute on each side. Remove with slotted spoon and drain on paper towels. Once cool sprinkle with confectioners' sugar.