It is traditional on Chanukah to eat any food that has been fried in oil. For some reason, though, we tend to restrict ourselves to two items: latkes and donuts. So here are my suggestions to diversify our menu for each day of the holiday. It’s geared toward this year, but can be adapted for any.
- Wednesday night: Fried hamburger (Forget the broiler or the grill; my grandmother from Ukraine used to make this for me whenever I visited, so I consider fried hamburgers to be traditional Eastern European Bubbe Food.)
- Thursday dinner and Friday lunch: Fried turkey (Good any year, but perfect for that once-in-a-lifetime convergence of Chanukah and Thanksgiving.)
- Friday night: Fried chicken (Very appropriate for Erev Shabbat.)
- Saturday brunch: French toast (Tastes best when made with butter rather than oil, in my opinion, but it’s still a wonderful way to use up the challah from Friday night. And continue the butter theme on Saturday night with a big bowl of popcorn.)
- Sunday: Fish and chips (The greasier, the better.)
- Monday: Chicken fried steak (No idea how it tastes; I’ve only seen it on menus.)
- Tuesday: Fried flounder (So much tastier than broiled or baked.)
- Wednesday: Fried anything and everything (onion rings, broccoli, zucchini, mushrooms, pickles, Oreos …. The list is endless.)
Experiment and mix it up this Chanukah. It’s a holiday, so the calories and cholesterol don’t count. And I guarantee that if you eat all these staples of American non-haute cuisine this week, you will need to have your stomach stapled.
Comments on: "START NEW CHANUKAH FOOD “TRADITIONS”" (1)
I made my first batch of latkes this Chanukah/Thanksgiving and loved them! Of your new Chanukah food traditions, I’m especially eager to try the fried turkeyand the French toast. I often fry broccoli and zucchini in olive oil and top them with Italian bread crumbs. Panko would make another great topping. And as for buttered popcorn, I’m a huge fan! Thanks so much for these great suggestions, Rabbi Ilene! 🙂