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Home > Food > Chanukah recipes

Chanukah recipes

tsp. ground cinnamon
4 large garlic cloves, finely chopped
3 Tbsp. fresh lemon juice
1 Tbsp. olive oil, plus additional oil for frying
Salt & pepper
11/2 pounds skinless, boneless chicken cutlets
About 1 cup matzah meal
2 large eggs
2-3 celery stalks, washed, dried well and cut into 4-inch lengths
Lemon wedges
Fresh parsley sprigs, for garnish

1. In a large mixing bowl, whisk together the cinnamon, garlic, lemon juice, olive oil and salt & pepper. Add the chicken and toss to coat thoroughly. Cover and marinate for 2-3 hours in the refrigerator, turning chicken occasionally.

2. Set up a work station near the stove. Spread matzah meal on a plate and season it with 1 tsp. salt and 1/8 tsp. pepper. Next to it, in a pie pan, beat the eggs with a few drops of water until well blended and smooth.

3. Dredge the cutlets well with matzah meal, rubbing it lightly into the chicken. Make sure each cutlet is covered all over with meal. If necessary, add more meal, and seasoning too.

4. Heat about cup olive oil in a 10-12 inch heavy skillet over medium-high heat, until hot but not smoking. Shake a cutlet to remove excess meal, then coat it thoroughly with the egg, and slip it into the hot oil. Repeating the process, add more chicken. Do not crowd the pan. Place a few pieces of celery in between the cutlets as they fry.

5. Using two spatulas, carefully turn the chicken when it is light golden, 2-3 minutes. Saute the other side for 2-3 minutes longer, or until cooked through. Turn celery when turning chicken.

6. Drain cutlets on paper towels. Discard celery. Transfer cutlets to an oven-proof platter. Warm in a 200-degree oven, until remaining pieces are done. Remove platter from oven. Garnish with lemon wedges and parsley. Serve immediately.

Yield: 4-6 servings


1 medium head of cauliflower
About 11/2 cups matzah meal
1 Tbsp. dried oregano
1 Tbsp. grated lemon zest
2-3 tsp. minced garlic
Freshly ground black pepper
2 large eggs
2 Tbsp. fresh lemon juice
Olive oil for frying
Lemon wedges

1. Break cauliflower into small florets and place in a large, heat-proof bowl. Sprinkle with 1 tsp. of salt. Bring a large pot of water to a rapid boil and pour over the cauliflower, covering it by at least an inch. Cover bowl and allow cauliflower to steep in water for 5-8 minutes. Stir around so all of the pieces are sloshed by water. If the florets test fork-tender (but before they become soft), drain them well. If not, let them steep a few more minutes.

2. In a bowl, stir together the matzah meal, oregano, lemon zest, garlic and plenty of salt and pepper. Divide the mixture in two, spreading half out on a plate and setting the other half aside. Beat the eggs well with lemon juice in a pie pan.

3. Taking one floret at a time, dip it into the beaten egg, coating well on all sides. Let the excess egg drip back into bowl. Dredge florets all over with meal. When the meal mixture gets lumpy with egg bits, discard and replace with the reserved mixture. Pat coated florets firmly so the meal adheres. Place them on a rack. Let stand for 15 minutes.

4. Heat inch of oil in a heavy 10-12 inch skilled over medium-high heat, until hot but not smoking. Saute florets in batches until golden brown on all sides. Drain on paper towels.

5. Salt and pepper florets and serve with lemon wedges. Serve immediately.

Yield: 4-6 servings

cup matzah meal
About 1 pound canned salmon, drained, bones and skin removed
2 large eggs beaten
2 Tbsp. chopped fresh dill
cup finely minced onions
5-6 ounces smoked salmon, cut into fine shreds
cup flour
freshly ground black pepper to taste

3 Tbsp. mayonnaise
2 Tbsp. Dijon mustard
1 Tbsp. fresh lemon juice
Olive oil for frying
Lemon wedges

1. Preheat oven to 350 degrees. In a baking pan, warm some olive oil. Add matzah meal. Season with salt and pepper and toss to combine. Spread in an even layer. Toast in oven until golden. Stir occasionally to avoid burning. Reserve.

2. Raise oven temperature to 450 degrees.

3. In a large bowl flake the canned salmon well. Add eggs, dill and onion, smoked salmon, and flour. Combine thoroughly. Season with pepper. Form mixture into 4-6 hamburger shaped patties.

4. Prepare coating. In a shallow bowl, whisk mayonnaise, mustard and lemon juice. Put reserved matzah meal on a plate. Using your fingers, spread each croquettes on all sides with mayonnaise mixture. Roll each in the meal to coat well. Pat coating firmly on croquettes. Refrigerate for 20 minutes.

5. With the oil, generously grease a baking sheet large enough to hold croquettes without touching. Heat it in the oven until oil sizzles. Gently shake off excess meal from croquettes. With a spatula, arrange them on the hot baking sheet. Bake until the bottoms are crisp and golden, 5-7 minutes. Turn and bake until golden on the other side, 3-4 minutes longer. Serve immediately with lemon wedges.

Yield: 3-4 servings

(Recipes adapted from "The Gefilte Variations" by Jayne Cohen, Simon and Schuster, 2000).

© JTA Inc., 2000. May not be reproduced without written permission

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