Try Some Hanukkah Recipes

Traditional potato latkes
4 medium baking potatoes (about 2 pounds) peeled, and coarsely shredded
1 medium onion, coarsely grated
4 green onions, chopped (about 1/2 cup), optional
1 1/2 tablespoons all-purpose flour (do not use matzo meal)
1 large egg, beaten
salt to taste
oil for frying (canola, peanut or vegetable are best)
In a large bowl, mix potatoes with onion. Wrap mixture in clean kitchen towel or napkin and squeeze out all liquid.
In a large bowl, combine potato mixture, green onions, egg, flour and salt.
Heat oil to a depth of 1/2 to 1 inch in a large skillet. Use a small scoop or your hands to gather about 2 tablespoons of the potato mixture and form into a pancake. Place on a baking tray and flatten with spatula. Repeat with remaining mixture.
When oil is hot (350), cook pancakes a few at a time until browned on both sides. Adjust heat if pancakes are browning too quickly.
Transfer pancakes to platter lined with paper towels to drain. Cover loosely with foil; keep warm. Repeat with all pancakes.
Makes about 24 latkes.
Serve with applesauce or sour cream as desired.
(Adapted from a recipe from Good Housekeeping, 1998.)
Sweet-potato latkes
2 large eggs, beaten
1 tablespoon dark brown sugar
1 teaspoon apple pie spice
1 teaspoon kosher salt
1/2 teaspoon black pepper
About 41/2 cups shredded sweet potatoes (about 2 large potatoes)
1/2 cup matzo meal
vegetable oil for frying
In a food processor fitted with a steel blade, purée eggs, brown sugar, apple pie spice, salt and pepper until smooth. Add 2 cups shredded potatoes and matzo meal and pulse for 15 to 20 seconds.
Transfer mixture to a medium-sized bowl. Stir in remaining sweet potatoes. In a large cast-iron skillet over medium heat, heat 1 inch of vegetable oil.
Ladle about 1/4 cup of batter into pan and let cook 6 to 8 minutes or until golden. Flip pancakes and cook another 6 to 8 minutes. Drain on paper towels.
Makes about 16 pancakes.
Note: These do not freeze as well as regular potato pancakes and are best when made fresh.
No-fry potato and spinach latkes
4 teaspoons canola or olive oil, divided
3 medium Idaho potatoes
10-ounce package frozen, chopped spinach, thawed and squeezed till dry
1 medium onion
1 or 2 carrots
2 tablespoons minced fresh dill (or 2 teaspoons dried dill)
2 eggs plus 2 egg whites (or 3 whole eggs)
1/4 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon pepper
Place oven racks on the lowest and middle position in oven. Preheat oven to 450. Line 2 baking sheets with aluminum foil; spray with non-stick spray. Brush each pan with 1 teaspoon of oil. (Or use 2 non-stick baking sheets and brush each one lightly with oil.)
Peel potatoes. Use a shredder blade of a food processor or large holes of hand-grater, grate potatoes. Remove potatoes from processor and insert the steel blade. Process spinach, onion, carrots and dill until fine. Add grated potatoes, egg, egg whites and remaining 2 teaspoons oil. Process with pulses to mix. Blend in remaining ingredients.
Drop mixture by rounded spoonfuls onto prepared baking sheets. Flatten slightly with the back of the spoon to form the pancakes. Bake, uncovered, at 450 for 10 minutes, or until bottoms are nicely browned and crispy. Turn latkes and switch pan positions in the oven. Bake about 8 to 10 minutes longer, until brown. Serve immediately.
Makes about 24 medium latkes or 6 dozen miniatures. These can be frozen.
Yeast doughnut recipe

Yeast doughnuts (sufganiot)
1 cup water, at 105-110 degrees
2 envelopes dry yeast
1 cup all-purpose flour
1/2 cup butter
1/2 cup sugar
2 eggs
1 teaspoon salt
2 teaspoons grated lemon rind
31/2 cups flour
Jelly of your choice
1 beaten egg for sealing dough
Oil for frying
Powdered sugar for dusting
Combine the water and yeast and let stand for 5 minutes. Sift, and stir in 1 cup of flour. Cover the mixture (the sponge), and let rise in a warm place for 30 minutes.
Beat the butter until soft; add the sugar and beat to blend. Beat in eggs, one at a time. Add the salt, and lemon rind. Combine this mixture with the sponge. Mix in the 31/2 cups of flour, beating for 5 minutes to make a smooth dough.
Turn mixture into a bowl; cover and let rise until double in volume. Punch it down and roll it to 1/2 inch thickness.
Cut with a floured glass or doughnut cutter into 3-inch circles. Drop a scant teaspoon of jam or jelly into the center of half the circles. Use a pastry brush to coat the outer edge of the jam-filled circles with the beaten egg.
Top the circles with the other half of the dough circles. Use your fingers to seal the circles well.
Heat 2 inches of oil to 350 in a large skillet (or use a deep fryer filled with oil). Drop the circles into the oil - do not crowd the pan. The doughnuts fry rapidly; adjust the heat as needed to prevent burning.
When they begin to float and brown, turn them and fry the other side.
Remove with a strainer to an absorbent paper-lined tray to cool. Dust with powdered sugar.
Caution: Doughnuts are very hot - allow them to cool 10 minutes before eating.

11 LATKE-MAKING TIPS
Chef Jean-Pierre Leverrier and Palm Beach Gardens Councilman Eric Jablin offer tips for perfect latkes:
Use russet potatoes. Do not store in the refrigerator - this will make them gummy.
Shred them coarsely to help keep the latkes crisp. Too-finely shredded potatoes will turn soggy when standing.
Do not use matzo meal in mixture with white potatoes; use regular all-purpose flour. The matzo will react with the egg and turn the potatoes black. (You can, however, use matzo with sweet potatoes.)
Do not use a food processor unless you have several pounds of potatoes to shred; it grates too finely, and the results are a soggier latke. If you do use one, set some potatoes aside to grate by hand.
Squeeze as much water as possible out of the potatoes using a cloth napkin or towel; cheesecloth won't hold up to the pressure this requires.
Use only a quarter of a sweet onion per three potatoes so as not to overwhelm the potatoes.
Do not use pepper when mixing; it will turn the potatoes bitter.
Canola or peanut oil or a mix of oils is best for frying.
Make latkes small - larger ones will not cook through.
Fry slowly and don't rush them - they should be cooked all the way through and nicely browned.
Freeze in layers, with parchment paper in between each layer; reheat by first thawing, then dropping back into hot oil for about 90 seconds. Drain well.

Source :- http://www.palmbeachpost.com/food/content/food_dining/epaper/a1fn_latkes_web_1129.html