Soulitinerary

Celebrate the Festival of Lights the traditional (and delicious) way with these Hanukkah fried foods—crispy, golden dishes that honor the story of the oil while delivering unforgettable flavor!

If there’s one time of year when frying becomes a sacred act, it’s Hanukkah. These Hanukkah fried foods capture everything people love about the holiday: sizzling pans, crackling edges, and bites so crisp they’re heard before they’re tasted. 

Hanukkah Fried Foods

1) Classic Potato Latkes For A Crowd

If you serve a Hanukkah spread and the latkes are just “okay,” everyone remembers that. These are the version where guests go silent for a minute and then ask how many more batches you planned.

Ingredients

Latkes

• 900 g (2 lb) russet potatoes, peeled
• 1 medium yellow onion (about 140 g), peeled
• 2 large eggs
• 30 g (¼ cup) all-purpose flour or matzo meal
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp baking powder
• Neutral oil for frying (sunflower, canola, or grapeseed; about 480 ml / 2 cups in total, used in batches)

For Serving

• 240 g (1 cup) full-fat sour cream
• 240 g (1 cup) applesauce
• Chopped chives or green onions

Turning Shredded Potato Into Serious Crunch

• Fill a large bowl halfway with cold water. Grate the potatoes on the large side of a box grater straight into the water. This keeps them from turning gray and rinses off excess starch.
• Grate the onion on the same side of the grater. Add it to the bowl, stir everything with your hand, then drain in a colander.
• Spread a clean kitchen towel over a large bowl. Move the potato-onion mix onto the towel, gather the sides, and twist hard. Squeeze until almost no liquid drips out. This extra minute gives you crisp edges instead of soggy cakes.
• Let the liquid in the bowl sit for 5 minutes. You will see a layer of white starch settle at the bottom. Pour off the top liquid and keep the starch.
• Add the dried potato-onion mixture to the bowl with that starch. Beat the eggs in a small bowl, then pour them over. Add flour or matzo meal, salt, pepper, and baking powder. Stir until every shred feels lightly coated and the mixture holds together when you pinch it.
• Set a wire rack over a sheet pan and place it near the stove. This keeps the finished latkes crisp while you fry the rest.
• Pour about 1 cm (½ in) of neutral oil into a large heavy skillet. Heat over medium-high until a tiny drop of batter hits the oil with a confident sizzle and turns golden in about 40 seconds.
• Scoop about 2 tbsp of mixture per latke, drop into the oil, and flatten gently with the back of the spoon into a 7–8 cm (3 in) round. Fry in batches with space between each one.
• Cook each side 3–4 minutes until deep golden at the edges and nicely colored in the center. Adjust the heat so you reach that color without scorching.
• Move each batch to the rack and sprinkle lightly with salt while still hot. Refresh the oil between batches if it looks dark or smells tired.
• Serve on a warm platter with sour cream, applesauce, and chopped chives. Watch people reach for “just one more” until the plate is miraculously empty.

2) Mini Sufganiyot Doughnut Holes With Jam

These are everything you love about sufganiyot, without the pressure of perfect bakery circles. Little jam-filled doughnut bites, dusted in sugar, disappear from the bowl faster than you fry them.

Ingredients

Dough

• 240 ml (1 cup) lukewarm whole milk
• 7 g (2¼ tsp) active dry yeast
• 50 g (¼ cup) granulated sugar
• 2 large eggs, at room temperature
• 60 g (¼ cup) unsalted butter, melted and slightly cooled
• ½ tsp fine sea salt
• 480–520 g (3¾–4 cups) all-purpose flour, spooned and leveled

For Frying And Filling

• Neutral oil for frying (about 1 liter / 4 cups in a deep pot)
• 240 g (¾–1 cup) smooth jam or jelly (strawberry, raspberry, or apricot)
• 100 g (½ cup) granulated sugar, for rolling
• Powdered sugar for dusting (optional)

Shaping Clouds Of Dough Into Jammy Bites

• In the bowl of a stand mixer (or a large mixing bowl), stir lukewarm milk, yeast, and 1 tsp of the sugar. Let this sit for 5–8 minutes until the surface looks foamy. That foam tells you the yeast is awake and ready.
• Add the remaining sugar, eggs, melted butter, and salt. Mix until smooth.
• Add 360 g (3 cups) of the flour and mix on low speed (or with a wooden spoon) until a sticky dough forms. Add the remaining flour 2 tbsp at a time, mixing until the dough pulls away from the sides of the bowl and feels soft and slightly tacky, not dry.
• Knead on medium speed for 5–6 minutes (or by hand on a lightly floured counter for 8–10 minutes) until the dough feels elastic and smooth. When you poke it, the dent springs back slowly.
• Shape the dough into a ball, place it in a lightly oiled bowl, and turn once to coat. Cover with a clean towel and let it rise in a warm spot for 1–1½ hours, until roughly doubled in size.
• Punch down the dough gently to release air. Turn it out onto a lightly floured surface and roll to about 1½ cm (½–⅝ in) thick.
• Use a small round cutter (about 3 cm / 1¼ in) or the rim of a shot glass to cut circles. Gather scraps, rest them for 5 minutes, then roll again and cut more. Arrange the pieces on a parchment-lined tray and cover lightly with a towel. Let them puff for 20–30 minutes.
• Meanwhile, heat about 5–7 cm (2–3 in) of oil in a heavy pot to 175°C/350°F. Attach a thermometer and keep it there; steady heat gives you even color.
• Fry 5–6 dough pieces at a time, about 1–2 minutes per side, until deep golden and puffed. Turn with a slotted spoon and resist the urge to crowd the pot.
• Lift the doughnut holes onto a paper towel-lined tray briefly, then roll them while still warm in granulated sugar so it clings beautifully.
• Fit a small piping tip onto a piping bag (or use a zip-top bag with a tiny corner snipped). Fill with jam. Poke the tip into the side of each doughnut hole and squeeze gently until you feel the dough firm up slightly in your hand.
• Dust with powdered sugar if you want a snow-drift effect and serve on a big platter. No one stops at one; accept this and move on.

3) Crispy Fried Cauliflower With Lemon Tahini Drizzle

This is the fried vegetable that stands shoulder-to-shoulder with the star dishes. The cauliflower turns golden and craggy, and the bright tahini drizzle makes everyone reach back in.

Ingredients

Cauliflower

• 1 large head cauliflower (about 900 g / 2 lb), cut into bite-size florets
• 120 g (1 cup) all-purpose flour
• 40 g (⅓ cup) cornstarch
• 1½ tsp kosher salt
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp black pepper
• 240 ml (1 cup) cold sparkling water

For Frying

• Neutral oil for deep frying (sunflower or grapeseed; enough for 5–7 cm / 2–3 in depth in your pot)
• Lemon Tahini Drizzle
• 80 g (⅓ cup) tahini
• Juice of 1 large lemon
• 1 small garlic clove, grated
• 2–4 tbsp cold water
• ¼ tsp kosher salt

Garnish

• Chopped fresh parsley
• Lemon wedges

Giving Cauliflower The Golden Treatment

• Bring a large pot of salted water to a boil. Drop in the cauliflower florets and blanch for 2–3 minutes until just tender but still firm in the center. Drain immediately and spread on a clean towel to dry completely. Moisture fights with hot oil, so give it time.
• In a medium bowl, whisk flour, cornstarch, salt, cumin, smoked paprika, and black pepper. Pour in the cold sparkling water and whisk just until you get a smooth, pourable batter that clings to the back of a spoon. Small lumps melt away in the oil.
• In a heavy pot, heat oil to 180°C/355°F. Use a thermometer. The right temperature keeps the coating crisp without soaking in grease.
• Working in batches, dip the dry cauliflower florets into the batter, letting excess drip back into the bowl. Lower each piece into the hot oil gently.
• Fry 5–7 florets at a time for about 3–4 minutes, turning once, until the coating looks deep golden and crisp. Move to a wire rack set over a sheet pan and sprinkle lightly with salt while still hot.
• Repeat with remaining cauliflower, letting the oil return to temperature between batches.
• For the drizzle, whisk tahini, lemon juice, garlic, and salt in a bowl. The mixture tightens at first; keep whisking. Add cold water 1 tbsp at a time until the sauce looks creamy and flows in a thick ribbon.
• Pile the hot cauliflower on a platter. Spoon the tahini mixture in thin streaks over the top and sprinkle with chopped parsley. Add lemon wedges at the side for extra brightness.
• Serve at once. People approach this “just to try the cauliflower” and then stay parked by the platter.

4) Hanukkah Chicken Schnitzel Strips

Crunchy, juicy, kid-friendly, and absolutely adult-approved, these schnitzel strips work as a snack, as part of a family meal, or as that one platter everyone keeps circling.

Ingredients

Chicken

• 900 g (2 lb) boneless, skinless chicken breasts, sliced into strips about 2 cm (¾ in) wide
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp garlic powder

Breading Station

• 120 g (1 cup) all-purpose flour
• 3 large eggs
• 60 ml (¼ cup) milk or water
• 200 g (2 cups) plain breadcrumbs (or a mix of plain and panko for extra crunch)
• 1 tsp sweet paprika
• ½ tsp dried oregano
• ½ tsp kosher salt

For Frying And Serving

• Neutral oil for shallow frying (enough for 1–1½ cm / ½ in depth)
• Lemon wedges
• Fresh chopped parsley

Turning Strips Of Chicken Into Serious Crunch

• Pat the chicken strips dry with paper towels. Toss them in a bowl with salt, pepper, and garlic powder until every surface has a light coating. This first seasoning step keeps the flavor inside the meat, not just in the crumbs.
• Set up a breading line: place flour in one shallow bowl. Whisk eggs and milk in a second bowl until smooth. In a third bowl, stir breadcrumbs, paprika, oregano, and salt.
• Dust each chicken strip in flour, shaking off the extra. The goal is a thin veil, not a winter coat.
• Dip the floured strips into the egg mixture, turning to cover fully. Lift and let excess drip off so the breadcrumbs stick evenly.
• Roll each strip in the breadcrumb mixture, pressing lightly so the coating adheres and wraps the strip from end to end. Set the breaded chicken on a tray while you finish the rest.
• Pour oil into a large skillet to a depth of about 1–1½ cm (½ in). Heat over medium-high until a breadcrumb dropped in sizzles and browns in about 40–45 seconds.
• Fry the chicken in batches, without crowding the pan. Each strip needs about 3–4 minutes per side, depending on thickness, until the outside looks deep golden and the inside reaches 74°C/165°F.
• Transfer finished strips to a wire rack over a sheet pan and sprinkle lightly with salt. The rack keeps the underside from softening.
• Repeat with the remaining chicken, giving the oil time to bounce back to temperature between batches.
• Serve on a big platter with lemon wedges and chopped parsley on top. Watch adults “help the kids finish theirs” more enthusiastically than the kids.

5) Herbed Zucchini Fritters With Garlic Yogurt

These fritters give you the satisfaction of fried food with a little green halo. They are crisp at the edges, tender in the center, and glorious dipped in garlicky yogurt.

Ingredients

Fritters

• 450 g (1 lb) zucchini (about 2 medium), ends trimmed
• 1 small carrot, peeled (for color and sweetness)
• 2 green onions, finely sliced
• 2 large eggs
• 60 g (½ cup) all-purpose flour
• 30 g (¼ cup) finely grated Parmesan cheese
• 2 tbsp chopped fresh dill or parsley
• 1 tsp kosher salt
• ¼ tsp black pepper

For Frying

• Neutral oil for shallow frying (about 240 ml / 1 cup, used in batches)

Garlic Yogurt

• 240 g (1 cup) thick Greek yogurt
• 1 small garlic clove, grated
• 1 tbsp lemon juice
• 1 tbsp olive oil
• ¼ tsp kosher salt

Turning Grated Veg Into Golden Edged Fritters

• Grate zucchini and carrot on the large holes of a box grater into a large bowl. Sprinkle with ½ tsp of the salt and toss. Let this sit for 10 minutes. The salt pulls out moisture that would fight with the hot oil.
• Transfer the grated vegetables to the center of a clean kitchen towel. Gather the towel and twist firmly over the sink until no more liquid drips out. This step decides whether you get crisp or soggy fritters, so give it muscle.
• Move the dried vegetables to a clean bowl. Add green onions, eggs, flour, Parmesan, remaining ½ tsp salt, pepper, and chopped dill or parsley. Stir until everything feels evenly combined and the mixture holds together when you scoop it.
• For the garlic yogurt, stir yogurt, garlic, lemon juice, olive oil, and salt in a small bowl until smooth and creamy. Place it in the fridge while you fry; the flavors settle together nicely.
• Pour enough neutral oil into a large nonstick or cast iron skillet to cover the bottom in a generous film, about ½ cm (¼ in). Heat over medium-high until a small drop of batter sizzles on contact and sets at the edges.
• Scoop about 2 tbsp of batter per fritter into the pan and flatten lightly with the back of a spoon into a small round about 7 cm (3 in) across.
• Leave space so you can flip them easily.
• Fry each fritter 3–4 minutes per side until deep golden and crisp at the edges, with a firm center. Adjust the heat if they color too fast.
• Transfer finished fritters to a wire rack or paper towel-lined tray and sprinkle with a tiny pinch of salt while still hot.
• Repeat with remaining batter, adding more oil as needed and letting it heat back up before adding new fritters.
• Serve warm with the chilled garlic yogurt on the side or drizzled over the top. These work as a snack, a side, or a “let’s just eat these and call it dinner” moment.

If your kitchen now smells like warm oil, garlic, and sugar, that means you did this right. With these Hanukkah fried foods, you built a little feast around the miracle of oil: crisp latkes, jam-filled bites, golden cauliflower, crunchy schnitzel, and herby fritters that make the vegetables feel like the fun part.

Save this lineup, tweak it to match your own family favorites, and bring it back every year. When someone asks how you turned one holiday into a full-on fried celebration, just smile and point back to these Hanukkah fried foods.