Jews the world over have for many generations used plenty of oil in their Chanukah baking and cooking. This is to remind us of the miracle of the olive oil when the Maccabees lit the Menorah in the Temple.

Potato pancakes, known in Hebrew as 'levivot' and in Yiddish as 'latkes', are a Chanukah favorite in all Jewish communities. Before the discovery of America in 1492, Europeans were unfamiliar with potatoes. When this vegetable was 'discovered', it was rare and very expensive. Christians in Russia 400 years ago made potato pancakes as a delicacy reserved for Christmas. Since Chanukah is in the same season, Jews in Russia soon adopted it as a holiday favorite.
Since then, different Jewish communities may prepare their 'levivot' in different ways:
In Damascus they are made with chunks of meat;
In Germany with flour and eggs;
In Buchara the dough is filled with lamb;
In Eastern Europe the potatoes are mixed with flour and fried;
In Turkey and the Balkans they are stuffed with cheese;
In Algeria they are prepared with 'kuskus' and wine;
In Hungary they are seasoned with garlic;

And in Israel, you'll find all of the above!
 
 

Preparing Levivot

Ingredients:
two cups of graded potatoes, drained before measuring;
two eggs;
a tblspn of flour;
a pinch of salt;
a level teaspoon of baking powder;
optional: one small onion, finely sliced;
 
Preparation:
Mix all ingredients; fry on both sides in boiling oil as small-sized pancakes; serve hot with sweet condiments or with salt.
 

 Preparing Sufganiyot - Israeli Jelly Doughnuts

Ingredients:
two cups flour;
3/4 cup of milk, 'leben', or water;
15 gms. yeast;
three egg-yolks;
two tblspns oil or margarine;
two tblspns sugar;
a pinch of salt;
optional: tblspn of brandy

Preparation:
Add to lukewarm milk or water 15 gms.yeast with tblspn sugar and tblspn flour; stir and allow to sit for 10-15 minutes, until it rises; add mixture to the remainder of the flour after sifting; add all other ingredients, and knead until dough loses stickiness;
Cover with dry towel and allow to rise (about one hour at higher than room temperature;
Sprinkle flour over work surface and roll dough flat to 1/3 inch thickness; use round cup to cut circles and allow at least 15 minutes to continue rising;
Deep-fry until slightly brown on both sides; drain excess oil, allow a few minutes to cool, and inject with jam; sprinkle top with confectioner's sugar;