Hanukkah has been in the house for the past week and we’re winding down (dare I say overloaded) on all manner of latkes (kale and kumquat anyone) and stuffed sprinkled and calorie laden sufganiyot. I say it’s time to step out of expected zone for the last nights of menorah madness and try a few new dishes.
Yes, there has to be something “fried” to make the Hanukkah link complete but trust me on this, the following recipes are all more than just a little bit different and a few can even be used for a happy Hanukkah breakfast.
Eggs & Avocado (pareve)
- 4 eggs
- 3 Tablespoons olive oil
- 2 ripe avocados, cut into ¼-inch slices
- 4 thick slices challah or French bread
- 3 Tablespoons tahini, extra to garnish
- 2 teaspoons toasted sesame seeds
- Salt and pepper
- In a skillet heat the 2 Tablespoons of oil fry the avocado slices and fry for approx. minutes on each side. Be careful when flipping and they should be hot throughout and slightly browned. Remove from the heat and season with salt and pepper.
- Toast the bread. Spread the tahini on top of the bread and then divide the avocado slices between them.
- Place the remaining olive oil in the pan and fry the eggs just until set (keep the yolk runny). Place the eggs on top of the avocado slices and season with salt and pepper.
- Drizzle with extra tahini and sprinkle the sesame seeds over the top.
Modified from a recipe from In the Mood for Healthy Food by Jo Pratt (www.nourishbooks.com)
Apple Pie Egg Rolls (pareve)
Yields 12 egg rolls
- 3 Granny Smith apples, peeled and diced
- 4 Tablespoons sugar
- ¼ cup golden raisins
- 2 Tablespoons chopped pecans (optional)
- 4 teaspoons flour
- 1 teaspoon cinnamon
- 1 teaspoon lemon or orange juice
- 12 egg roll wrappers
- Oil for frying
- In a bowl combine the apples, sugar, raisins, nuts (if using), flour, cinnamon and juice. Mix to combine.
- Place two heaping Tablespoons of the apple mixture in the center of each wrapper. Fold in the sides (use a little water on the edge to keep the wrapper sealed and then tightly roll the wrapper into a log. Brush a little water on the edge before sealing to keep it closed.
- Place the roll, seam side down on a cookie sheet and continue until all the filling is used. You don’t want the filling to leak out.
- Heat the oil and fry each egg roll for about four to five minutes (turn about halfway through) make sure it’s browned on all sides.
- While hot either sprinkle with powdered sugar or make a mixture of 2 Tablespoons sugar and ½ teaspoon cinnamon and roll the warm roll in the mixture.
My files, source unknown
Honey Fried Chicken Bites (meat)
- 1½ lbs. boneless skinless chicken breasts, cut into bite sized pieces”
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- 3 Tablespoons water
- 5 Tablespoons ketchup
- ¼ cup sugar
- 3 Tablespoons water
- 2 Tablespoons honey
- 1 to 2 teaspoons soy sauce
- 1 egg
- Pinch of salt
- Pinch of onion powder
- Pinch of garlic powder
- 2/3 cup cold water
- 2 teaspoons baking powder
- ½ cup cornstarch
- ¾ cup flour
- 2 Tablespoons oil
- Sesame seeds
- 3 sliced green onions
- Oil for frying
- Make the sauce first. In a bowl combine the ketchup, sugar, honey, soy sauce and water. Mix to combine and set aside.
- In another bowl combine the chicken pieces, salt, pepper, onion powder, garlic powder and water. Mix to coat. Cover with plastic and refrigerate for 30 minutes. In larger bowl combine the salt, garlic powder, egg, cold water, baking powder. Mix to combine and then add the corn starch, flour and oil. Mix to combine then add the chicken mixture to the batter mixture and stir to combine.
- In a deep skillet heat the oil and in 3 batches fry about 3 to 5 minute until golden brown. Remove to a paper towel covered cookie sheet and repeat until all the pieces a cooked. Drain the skillet of the oil and wipe with a paper towel (don’t wash it) Pour the sauce into the skillet and heat, stirring constantly until the sugar is dissolves. Add the chicken and stir to coat. Cook for 1 to 2 minutes until the chicken is heated. Spoon into a serving bowl and sprinkle the top with sliced green onions and sesame seeds.
Serve with rice.
Lox & Stuff (dairy)
- 2/3 lb. lox
- 4 slices slice pepper jack cheese
- 4 eggs, fried
- 1 slice fresh tomato
- 8 slices rye or multigrain bread, toasted
- Honey mustard
- Preheat the oven to broil.
- Toast the bread and spread the honey mustard on 4 slices of bread. Place the slices with the mustard on a cookie sheet then divide (in this order on the bread) the lox, then the tomato, the egg and then the cheese between.
- Place the cookie sheet in the oven and cook until the cheese starts to bubble. Watch it carefully–it will burn in the blink of an eye.
- Remove from the oven immediately and then place the other slices on top.
- Cut diagonally and serve immediately.
© Eileen Goltz Hannukah 2015
The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.
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