World of Chabad Lubavitch Chabad of Central New Jersey
 
Monday, November 20, 2017 - 2 Kislev 5778
 
About us | Donate | Contact us
The Rebbe
News & Events
Weekly Torah Portion
Magazine
Holidays
Torah Study
Ask The Rabbi
Jewish Calendar
Upcoming Events
Birthday & Yartzeit
Find a Chabad Center
Audio
Videos
Photo Gallery
Event Hall
Campus Housing
Kosher Dining Service
Camp Gan Israel
Mikvah
Arrange for Kaddish
Links
About Us
Contact Us
 
Email EMAIL UPDATES
Join our e-mail list
& get all the latest news & updates
 
Email CANDLE LIGHTING
4:16 PM in New Brunswick, NJ
Shabbat Ends 5:18 PM
Friday, 24 Nov 2017
Parashat 
»   Get Shabbat Times for your area
 
 
Email DONATE
Help support Chabad of Central New Jersey by making a donation. Donate today!
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Share |
Recipes

Potato Latke Recipe

Because of the great significance of oil in the story of the Chanukah miracle, it is traditional to serve foods cooked in oil. Among the most popular Chanukah dishes is this recipe for delicious Potato Latkes.

Ingredients:

5 large potatoes peeled
1 large onion
4 eggs
1/3 cup matzo meal
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup oil for frying

Grate potatoes and onion on the fine side of grater, or in food processor or through blender with a little water added to it. Add eggs and mix well. Add matzo meal and seasoning and mix well. Heat oil in frying pan, then add mixture one tablespoon at a time into frying pan. When golden brown, turn over and brown on other side.

 * * *

 

Traditional Chanukah Doughnuts

An old-fashioned treat, are never quite as good when store-bought. Try homemade!

Ingredients:

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

Yields: 5 to 6 dozen doughnuts

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 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.

 

 


About us | Donate | Contact us | The Rebbe | News | Parsha | Magazine | Holidays | Questions & Answers | Audio | Video | See mobile site

 
© 2007 Chabad of Central New Jersey. All rights reserved.
 
site designed & powered by Dextel.net