The sweet taste of Hanukkah

Kosher Certification

Hanukkah Donuts (Sufganiyot)


  • 2 cups all-purpose flour
  • 1 Tbsp. sugar
  • 1 Tbsp. baking powder
  • ½ Tsp. salt
  • 1 cup milk
  • 3 Tbsp. vegetable oil, plus 4 to 6 cups for frying
  • 2 large eggs
  • 1 tsp. Chef Merito® Lemon Pepper Seasoning
  • ½ cup lemon curd for glazing (optional)


Whisk together flour, sugar, baking powder, and salt in a medium bowl. In another small bowl, whisk together milk, 3 Tbsp. oil, eggs, and Chef Merito® Lemon Pepper Seasoning. Stir the wet ingredients into the dry until just combined. (The batter will be slightly lumpy, like a thick pancake batter.)

Heat oil in a large, straight-sided skillet over medium-high heat until it reaches 350º F on a thermometer. Slowly drop tablespoons of batter into the oil using a silicone spatula to release batter from spoon. Cook until deep golden brown and puffed — turning occasionally — about 3 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Let cool.

In a small bowl, use a little warm water to soften the lemon curd, whisk until yoghurt consistency. Roll donuts in lemon curd glaze and serve.

Potato Pancakes (Latkes)


  • 2-3 Russet potatoes (about 1 lb.)
  • 2 Tbsp. flour
  • 2 eggs
  • 1 Tsp. salt
  • ½ Tsp. Chef Merito® Black Pepper
  • 1 tsp. Chef Merito® Garlic Powder
  • Oil for frying (as needed)


Peel potatoes and cut into 1-inch cubes. Grind in food processor until pureed. Pour over clean dish cloth or cheese cloth; pull corners of cloth together and squeeze liquid out. Put dried potatoes into a mixing bowl. Add eggs, flour, salt, garlic, and pepper. Blend together until smooth.

Drop 3 to 4 large spoonfuls of potato mixture onto a shallow pan with about 1/4-inch oil heated to medium heat. Flip when bottom turns golden in color and fry on other side (about 3 to 4 minutes per side). Remove with slotted spatula and place on a plate covered with paper towels.

Optional: serve with sour cream