Recipes for a Bright Hanukkah Meal
Hanukkah is almost here and it is a time for families to get together and enjoy eight nights of celebration and delicious meals. At Dare to Be Different, we always want to make sure that nobody is left out of holiday traditions and festivities by offering a way for everyone, regardless of dietary restrictions, to enjoy traditional foods. With our new Cauliflower Crumbs, everybody is invited to the Hanukkah table for a healthy feast.
In addition to being 100% gluten-free, our breadcrumb substitute is kosher and keto-friendly, so everyone gets a plate. They also come in three varieties, with only 95 calories in each serving so you can transform any dish into one with added health benefits.
Wondering how to celebrate a gluten-free Hanukkah? Grab your dreidels for a spin on traditional Hanukkah foods with these three recipes we’ve pulled that will make your meal a healthy, delicious, and inclusive one.
Crispy Gluten-Free Latkes
Latkes, also known as potato pancakes, are fried in oil to remember the miracle of Hanukkah. After reclaiming the Holy Temple in Jerusalem, there was only enough oil to light the Temple’s Menorah, or candelabrum, for one day. That oil lasted eight days, which is why the holiday lasts as long as it does.
Using our Classic Cauliflower Crumbs to make your latkes, you can increase your intake of nutrients like vitamin C, vitamin K, antioxidants, and plenty of fiber. Try our Chili Lime and Italian varieties to add delicious flavors to the star of your gluten-free Hanukkah.
- 2 1/2 pounds potatoes
- 1 whole large onion
- 3/4 cup Dare to Be Different Cauliflower Crumbs
- 2 large eggs
- 1 tablespoon dry potato starch
- Salt and pepper
- Grapeseed or peanut oil for frying
- Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.
- Peel the potatoes, then grate them using a hand grater or food processor shredding attachment with fine holes (small shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid onion tears when grating the onion.
- Place grated potato into a bowl and immediately cover with cold water.
- Meanwhile, grate the onion using the same grater or attachment you used for the potatoes (fine holes for small shreds).
- Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
- Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.o
- Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
- Pour potato and onion into the clean, dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
- Pour oil into skillet to a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F. While oil is heating, use the fork to stir the Cauliflower Crumbs, beaten eggs, dry potato starch (optional), salt and pepper into the potato shreds. The dry potato starch helps to hold the latkes together, but it's not required. Add salt and pepper to taste. Add about 3/4 tsp of salt and a 1/4 tsp of pepper. Make sure the egg and seasonings are fully mixed throughout the potato shreds.
- Scoop up 3 tablespoons of the potato mixture.
- Squeeze the mixture firmly in your palm over an empty dish to remove any excess liquid
- Shape the potato mixture into a tightly compacted disk.
- Place the disk carefully into the hot oil.
- The oil should sizzle but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don't fry a whole batch until the temperature is right.
- Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time for 2-3 minutes per side till brown and crispy. Note: If your latkes aren't holding together, stir more potato starch into the mixture, 2 teaspoons at a time, till the batter holds.
- Remove the latkes from the pan using a metal spatula and place them on a cooling rack to drain.
- Serve latkes with applesauce and/or sour cream, if desired.
A Gluten-Free Noodle Kugel
Kugel is a traditional Jewish casserole that can be either sweet or savory. Sweet versions include cinnamon for a topping whereas savory ones will have vegetables. Just get a gluten-free egg noodle brand, or our Cauliflower Gnocchi, and you’re ready to make a delicious side dish to your gluten-free Hanukkah meal.
- 4 tablespoons unsalted butter, melted, divided
- 8 ounces cooked gluten-free egg noodles, rinsed and cooled
- Kosher salt and freshly ground white pepper
- 2 large eggs, lightly beaten
- 1 cup organic sour cream
- 1/2 cup organic cottage cheese
- 3 tablespoons finely chopped chives
- 1 cup Gruyère cheese, grated, divided
- 1/2 cup plain Dare to Be Different Cauliflower Crumbs
- Heat the oven to 350°F. Butter a 1½-quart casserole dish. In a medium bowl, toss the noodles with 3 tablespoons of the butter; season with salt and pepper.
- In another medium bowl, whisk the eggs, sour cream, cottage cheese, chives, and ½ cup of the Gruyère to combine. Add to the noodles and mix well to combine; lightly season with salt and pepper.
- In a small bowl, mix the Cauliflower Crumbs and the remaining 1 tablespoon of the butter; season with salt and pepper.
- Pour the noodles into the prepared pan. Spread the remaining ½ cup of the Gruyère over the noodles. Top with the Cauliflower Crumbs. Bake for 30 to 40 minutes, until the edges are bubbling, the crumbs are browned, and the center is set.
No Hanukkah is complete without delicious sufganiyot for dessert. These traditional Israeli jelly donuts are another food that is fried in oil to commemorate the Hanukkah miracle. This recipe is sure to be a sweet hit at your gluten-free Hanukkah table.
- 2 eggs, beaten
- 2 cups buttermilk 1⁄4 cup butter, melted
- 5 cups gluten-free rice flour mix
- 1 cup sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons salt
- 2 teaspoons xanthan gum
- 1 teaspoon nutmeg
- 1⁄2 teaspoon cinnamon
- 1 beaten egg
- 1⁄2 cup sugar, set aside in a bowl seedless raspberry jelly or strawberry jelly
- Beat 2 eggs, buttermilk, and melted butter in a large bowl with a whisk.
- Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
- Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to 1/4 inch thick. If dough is sticky, work in more rice flour blend.
- Heat 2 inches of canola oil until very hot (375 degrees F).
- Use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough. Place 1/2 teaspoon of jelly in the center of one disk. Brush the beaten egg you've set aside around the outer edge of the dough. Place a second disk of dough on top, and use your fingers to crimp the edges until they are sealed. Repeat until you've used up all the dough. Remaining dough scraps can be rolled into balls ("donut holes") and fried.
- Carefully place sufganiyot in hot oil with a slotted spatula. Cook until very brown on one side. If necessary, turn the donut over and brown on the second side. Remove from oil and place on a plate lined with two layers of paper towel or brown paper. While warm, roll sufganiyot in the bowl of sugar to coat.
- Serve warm.
Happy Hanukkah from Dare to Be Different
You’re now ready to start preparing your gluten-free Hanukkah meals with some of the more traditional foods. Head over to our online store to stock up on our Cauliflower Crumbs for the holiday season. Happy Hanukkah!