Cannabis-infused Hanukkah Recipes

[dropcap class=”kp-dropcap”]H[/dropcap]anukkah, one of the most highly anticipated and a joyous Jewish festivals, is right around the corner. Like many Jewish holidays—or any holiday for that matter—Hanukkah has accompanying food traditions. Fried foods like sufganiyot (Jewish doughnuts) and latkes (potato pancakes) are especially popular. Now, do you celebrate Hanukkah? Are you going to host a party this year? Or are you a mere cannabis enthusiast or foodie? If your answer to any of the above questions is “yes,” your cool factor is about to get ratchet up a few notches this year with these amazing cannabis infused Hanukkah dishes!

LAUGHING LATKES

Ingredients:

6 tablespoons of cannabis-infused oil

5 medium-sized potatoes

3 eggs, beaten

1 tablespoon grated onion

2 1/2 tablespoons matzo meal

2 teaspoons kosher salt

Pinch black pepper

Directions:

1.      Peel the potatoes. Halve the peeled potatoes. Grate the potatoes, or shred with a food processor.
2.      In a large bowl, combine shredded potatoes with the beaten eggs, matzo meal and pepper.
3.      Over a medium heat, add the cannabis-infused oil to a skillet.
4.      Drop large dollops of the potato mixture into the skillet and press down with a spoon to create mini pancake shapes.
5.      Fry each side of the latkes for four minutes or until crisp and golden. Repeat until all the latke mixture has been fried. Let cool.

CANNABIS-INFUSED SUFGANIYOT

Ingredients:

4 tablespoons of cannabis-infused oil

1/4 teaspoon dry yeast

1/3 cup milk

3 tablespoons sugar

2 large egg yolks

3 tablespoons sour cream

Pinch of kosher salt

2 drops vanilla extract

2 cups flour, plus more for kneading

6 cups vegetable oil

Directions:

1.      Mix yeast and sugar to milk. Let sit until mixture is frothing.
2.      In a large bowl, combine eggs. Stir in sour cream, salt, vanilla, and yeast mixture. Combine for 10 minutes.
3.      Fold in flour slowly until consistency is stretchy; about five minutes.
4.     Coat dough mixture in oil.
5.      Cover the bowl with plastic wrap and set aside while the yeast expands.
6.      Sprinkle flour on a flat surface. Remove plastic. Place dough on floured surface, then flatten with a rolling pin until dough is 1/3 inch thick.
7.      Use a cookie cutter to cut out circles. Knead leftover dough and cut more circles.
8.  Sprinkle flour on a baking tray and place circles one inch apart. Allow circles to rise for another 20 minutes.
9.  Heat vegetable oil at medium-high. Drop in circles, with two or three at a tiime.
10.  Put a lid on the saucepan and fry for about five minutes. Turn over circles.
11.  Carefully remove and place on paper towels to drain and dry. Garnish with powdered sugar.