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    You are in: Home / Cookbooks / pancake/Latke/ Sufganiot not just for Chanukah
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    78 recipes in

    pancake/Latke/ Sufganiot not just for Chanukah

    Pancakes appear in almost every culture and when they appear take on some of the flavor of the lands in which they originate. Some of my favorite pancakes are latkes. Latke is the Yiddish word for pancake. They are traditionally eaten by Ashenazik Jews on Chanukkah to remember the miracle of the oil (what better than fried foods?) Sephardic and Mizrakhi Jews eat a variety of foods including Sufganiot which are a type of Jelly donut. I love pancakes, latkes, and sufganiot.
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    I was chewing the fat (literally, it's Chanuka-time now and we eat a lot of fried foods on this holiday) with one of the bank managers at work, and she gave me this recipe for the doughnuts traditionally eaten on Chanuka in Yemen (or by Yemenites all over the world). I tried them out last night, and they are really good. If you are expecting an airy, light pastry, forget it! These are hearty, good for breakfast, wonderfully chewy doughnuts. Prep time includes dough rising time.

    Recipe #48369

    Love how I got this recipe! I bought a cookbook at an estate sale and inside was a very yellowed newspaper clipping from the Chicago Daily News and this recipe was printed on it. This recipe calls for peanut oil (which I love) but if you are making this for company or a pot luck, make sure there are no peanut allergies! I guessed the yield since there was no mention here and since I haven't made them yet. Feel free to update the recipe if you discover it is different!

    Recipe #137639

    Love how I got this recipe! I bought a cookbook at an estate sale and inside was a very yellowed newspaper clipping from the Chicago Daily News and this recipe was printed on it. I am guessing the yield but correct me if I am wrong if you make these before I do. These sound very different. * Watch the peanut oil for allergies!

    Recipe #137641

    Turnovers inspired by the Sephardic tradition-simple and delicious. Adapted from Nava Atlas' cookbook Vegetarian Celebrations.

    Recipe #135695

    1 Reviews |  By Manami

    This is from "Cooking Secrets of the C.I.A." by the Culinary Institute of America. I happen to love potato latkes with different ingrdients, so I present you with these.

    Recipe #187748

    Submitted for ZWT '06. I made these several years ago for an Israeli dinner and everybody liked them. I hope you enjoy them, too!

    Recipe #175414

    This is from The Complete Vegetarian Cookbook. These are really good! Eat them hot and the same day they are made. They get soggy if they sit. This is a variation of the traditional Jewish dish. I’m typing it up for ZWT II. Makes 12

    Recipe #171255

    1 Reviews |  By Bayhill

    Posted for the Zaar World Tour 2006-Tunisia. From the "Best of International Cooking" cookbook.

    Recipe #172969

    This dessert takes some effort, but is worth it. I got it from The Cookbook of the Jews of Greece by Nicholas Stavroulakis

    Recipe #13475

    3 Reviews |  By Glori-B

    If you're allergic to potatoes (or just don't like them) here is a colorful and tasty rendition for Hanukkah time or anytime throughout the year. Finish with the traditional sour cream if you like. Serve hot as either a main dish or side tonight ... stuff one into a pita for a quick lunch tomorrow.

    Recipe #168271

    A different bit of latke from Chicago chef Erwin Drechsler.

    Recipe #82423

    My mom got this great-looking recipe when she was going through a recipe craze as a girl like me! lol All the ingredients are basics that everyone has in the kitchen, so these could be made any time you're in the mood for something sweet and puffy.

    Recipe #193747

    I just had this dessert at a Nepalese restaurant and want to save a copy for myself. There is already one recipe listed on the zaar, but I prefer this one, taken from indianfoodforever.com.

    Recipe #158489

    Recipe #59467

    This is a quick homemade candy delicacy that can also be used as a tastier take on Chanukah gelt, inspired by a recipe in Martha Stewart Living. I used Ghirardelli bitterwsweet baking chocolate bars. After you make the chocolate-dipped apricots, read up on how to play dreidel and use the candies in place of coins. These morsels make a great gift for any occasion.

    Recipe #200195

    This is a delicious patty that can be eaten for breakfast, lunch, or snack. I got this from a friend of mine and it's so delicious and easy to make that I make it very often.

    Recipe #228481

    Traditionally, Jewish children receive chocolate coins (gelt) for Hanukkah. This is a wonderful recipe to mint your own. Please use only unsalted butter, as the recipe is well balanced. Cooking time includes chilling and remelting time.

    Recipe #128312

    2 Reviews |  By Derf

    Another wonderful appetizer from Latin American Cooking - Delisious!! Almost addictive. (1 hour chill time not in cook time)

    Recipe #73711

    13 Reviews |  By Mirj

    These plain or jelly-filled doughnuts are a favorite treat in Israel and a sweet alternative to the traditional latkes. Few people say no to doughnuts and this variety fits any appetite. I generally make a double batch of dough, refrigerate it and pinch off portions as I need for fresh treats or for taking along to a Chanukah party.

    Recipe #15188

    From " Jewish Cooking in America" : this is a light, crispy, creamy tasting latke that is great with sour cream or applesauce.

    Recipe #78914

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