If there is one Jewish holiday that’s rich with traditions, it’s Hanukkah! It celebrates the rededication of the Second Temple in Jerusalem and the miracle of the oil that lasted eight days. To mark this event, we light the Hanukkiah (the modern Hebrew term for menorah), retell the exciting story of the Maccabees, play dreidel, and enjoy the delicious fried foods that have become a beloved part of the celebration.
Deep-fried foods are a Hanukkah tradition, symbolizing the miracle of oil lasting eight days in the Temple. While latkes – crispy potato pancakes – and sufganiyot — fried jelly doughnuts — are the most famous, Jewish cultures from across the world offer their own unique fried delicacies.
Here are six deep-fried dishes to light up your Hanukkah menu this year — just in case by the fourth night, you’re ready to give the classics a break.
1. Sfenj
Sfenj (Arabic for “sponge”) is a deep-fried dessert popular with North African, or Maghrebi Jews. This Hanukkah delicacy is a light and spongy ring of fried dough that can be enjoyed plain, soaked in honey or sprinkled with powdered sugar. In Morocco, sfenj are a street food enjoyed all-year-round but in the Jewish community, they are mostly served on Hanukkah.
Check out this recipe for sfenj from Chef Ron Arazi
2. Atayef
Atayef are dumpling-like stuffed pancakes traditionally enjoyed by Syrian Jews.
While they feature the familiar fried dough components common in many Hanukkah desserts, what sets this treat apart is the rich cheese filling. These syrup-drenched desserts honor Judith, the unexpected heroine, whose story — The Book of Judith — is read on Hanukkah. Check out this amazing atayef recipe from Chef Geila Hocherman
3. Zalabia
With a texture similar to funnel cake, Zalabia is an Iraqi and Yemenite Jewish confection that’s light, sweet, and, of course, deep-fried.
The dough is shaped into intricate patterns, then drizzled with syrup or honey and sometimes dusted with powdered sugar or cinnamon. It’s essentially the same as Indian Jalebi and Syrian Zalabiah (although they are shaped differently), both of which are also enjoyed by the Indian and Syrian Jewish communities, respectively, during Hanukkah. Get the recipe for zalabia from Chef Dina Korman.
4. Tostones
Get some of your five-a-day in with these fried plantains called Tostones, enjoyed by Cuban Jews on Hanukkah.
Resembling pieces of gelt and — you guessed it — deep-fried, Tostones’ shape are achieved using a tostonera or just the bottom of a pan. Check out a traditional recipe for tostones from the Jewish Food Society recipe here.
5. Aloo Tikki
Aloo Tikki (“Aloo” meaning potato in Hindu and “Tikki” translating to a croquette or cutlet). This dish is made by Indian Jews, specifically by the Bene Israel Jewish community of Gujarat. It consists of potatoes, peas, cumin and other Indian spices and is traditionally served alongside a chutney. Esther David, arguably one of the most well-known members of Bene Israel, recalls Aloo Tikki and other traditional Jewish Indian dishes in her book, “Bene Appetit: The Cuisine of Indian Jews.” Try out Esther David’s recipe here.
6. Loukoumades
Reflecting on the connection between the Jews and the Greeks in the Hanukkah story, this dessert honors the rich heritage of Greek Jews.
Loukoumades, while similar to Sufganiyot, stand out with their unique texture — rising just once to create a perfect balance of lightness and indulgence. What truly sets them apart, however, is the finishing touch: a small drizzle of honey and sprinkling of pistachio. A truly fitting treat to celebrate both tradition and taste. Try this recipe from Chef Ruth Oliver.
