Spin the dreidel with the PINK girls! Have a Latke Hanukkah Party!!

Hanukkah is just around the corner! Celebrate with your friends by hosting a Latke Party!

Yummy! 

Enjoy the recipes below... they were tested by us and they are DELISH!

xoxo

Your Pink Girls

FOR Latkes... (POTATO PANCAKES)

Ingredients

Serves 4

• 2 (about 1 1/4 pounds) all-purpose or Yukon gold potatoes, peeled
• 2 large eggs, room temperature
• 1 medium white onion, finely grated
• 8 scallion greens, finely slivered
• Salt and freshly ground black pepper
• Vegetable oil, for frying

Directions

1. Over a large bowl of cold water, grate potatoes into long strips, using the largest holes of a box grater. Transfer grated potatoes from water into another bowl. Pour off water from first bowl, reserving sediment. Add sediment to potatoes.
2. Add eggs, onion, and scallion greens. Season with salt and pepper. Mix well by hand.
3. Fill a large heavy-bottomed frying pan with 1/2 inch to 3/4 inch of oil until very hot, about 385 degrees.
4. Drop 1 heaping tablespoonful of potato mixture into the pan. Cook until golden brown, about 3 minutes; the pan should hold five or six latkes per batch. Turn latkes over, and cook on the other side until golden brown, about another 3 minutes.
5. Latkes can be transferred to a baking sheet and kept warm in a 200 degrees.oven for up to a half hour before serving.

Source: Martha Stewart Living 1995

For: Sufganiyot (Jelly Donuts)

Ingredients

Makes 20

• 2 tablespoons active dry yeast
• 1/2 cup warm water (100 degrees to 110 degrees)
• 1/4 cup plus 1 teaspoon sugar, plus more for rolling
• 2 1/2 cups all-purpose flour, plus more for dusting
• 2 large eggs
• 2 tablespoons unsalted butter, room temperature
• 1/2 teaspoon freshly grated nutmeg
• 2 teaspoons salt
• 3 cups vegetable oil, plus more for bowl
• 1 cup seedless raspberry jam

Directions

1. In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
2. Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
3. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
4. In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
5. Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

Source: Martha Stewart Living 1997