Hanukkah food has one glorious theme: fried in oil, eaten with joy. The sizzle of latkes hitting hot oil is practically the soundtrack of the holiday. These traditional recipes, crispy potato latkes, meltingly tender beef brisket, and pillowy sufganiyot doughnuts, cover the holiday table from first candle to last, with practical tips that make each one foolproof.

Crispy Potato Latkes

The perfect latke is lacy and shatteringly crisp at the edges with a tender, creamy center. The secret is removing moisture: grate 2 pounds of russet potatoes and 1 onion on the large holes of a box grater, then squeeze the mixture hard in a clean kitchen towel until it stops dripping. A dry batter is the difference between crisp and soggy. Mix with 2 beaten eggs, a quarter cup of matzo meal or flour, and 1.5 teaspoons of salt.

Heat a quarter inch of neutral oil (vegetable or canola) in a heavy skillet until it shimmers at about 350 to 375 degrees. Drop in packed tablespoons of batter, flatten gently, and fry 3 to 4 minutes per side until deep golden. Drain on a wire rack over a sheet pan, never paper towels alone, so air circulates and the bottoms stay crisp. Serve immediately with applesauce and sour cream. For a crowd, keep finished latkes warm in a 200-degree oven on the rack for up to an hour.

Slow-Cooked Beef Brisket

Brisket is the classic Hanukkah main because it feeds a crowd, improves overnight, and fills the house with an incredible smell. Use a 4 to 5 pound first-cut brisket. Sear it hard on all sides in a Dutch oven, then remove and saute 2 sliced onions and 4 cloves of garlic until golden. Add 2 cups of beef broth, a cup of crushed tomatoes, 2 tablespoons of brown sugar, and a tablespoon each of vinegar and paprika. Return the brisket, cover, and braise at 325 degrees for about 3.5 to 4 hours until a fork slides in easily.

The make-ahead trick that changes everything: cool the brisket in its braising liquid overnight in the fridge, then slice it cold against the grain into quarter-inch slices before reheating in the sauce. Cold slicing gives you clean, even slices that stay intact. Reheat covered at 325 degrees for 45 minutes. The sauce can be skimmed of fat the next day for a silkier gravy. Serve over the latkes or with roasted root vegetables.

Fluffy Sufganiyot (Jelly Doughnuts)

Sufganiyot are Israel's beloved Hanukkah treat: soft, round doughnuts rolled in sugar and filled with jam. Make a rich dough from 3.5 cups of flour, a packet of active dry yeast, a quarter cup of sugar, 2 eggs, a half cup of warm milk, and 4 tablespoons of soft butter. Knead 8 minutes until smooth and elastic, then let it rise about 90 minutes until doubled.

Roll to a half inch thick, cut 3-inch rounds, and let them rise again 30 to 45 minutes. Fry in 350-degree oil, about 2 minutes per side, until golden. Roll in granulated sugar while warm, then fill with raspberry or strawberry jam using a piping bag with a long tip, injecting from the side. Two piping tips for beginners: poke the hole first with a chopstick to make room, and fill until you feel slight resistance so they do not burst. Dust with powdered sugar for the classic bakery look.

Frying Tips for the Festival of Oil

Since oil is the theme of the holiday, a few frying fundamentals make every recipe better:

  • Temperature matters most: Keep oil at 350 to 375 degrees. Too cool and food absorbs grease; too hot and the outside burns before the inside cooks. A simple thermometer is worth it.
  • Do not crowd the pan: Fry in batches with space between pieces. Crowding drops the oil temperature and steams instead of crisps.
  • Choose the right oil: Neutral oils with high smoke points, canola, vegetable, or peanut, let the food's flavor shine.
  • Season hot: Salt and sugar stick best right out of the fryer.
  • Ventilate: Frying eight nights in a row fills the house with oil smell. Run the range hood and crack a window.

Round Out the Menu

A full Hanukkah spread balances the fried stars with fresh and simple sides: a crisp green salad with lemon vinaigrette, roasted carrots and parsnips with honey, and noodle kugel, a sweet or savory baked noodle pudding, as a make-ahead side that serves a crowd. For dessert beyond sufganiyot, try rugelach, chocolate babka, or a simple olive oil cake, which nods to the holiday's oil theme in the most elegant way. Plan one big cooking night early in the holiday for the brisket and kugel, then enjoy the fried foods fresh each night without marathon kitchen sessions.