I Tested Out Popular Hanukkah Hacks And Here's What Happened

DID IT WORK? Definitely.

THE RESULTS: I used frozen hash browns from Trader Joe’s, so I only had to use about 5 frozen patties to make a big plate of latkes. The tater tot version didn’t taste exactly like traditional potato pancakes with their wispy, crisp edges and tender center. (They were much thicker and chewy all around.) But with a dollop of sour cream and chives on top, they were really tasty. After making regular latkes (as you’ll read about below), I can definitely see the appeal in skipping the potato grating and taking the easy way out.

DID IT WORK?: OMG. Yes!

THE RESULTS: I’d never made challah in my life, so I seriously couldn’t believe how well this bread turned out. First, I made the dough. Then every 30 minutes for the next 2 hours, I would grab the edges of the dough, fold it into the center, flip it over, let it rest for 30 minutes, and repeat. (If that sounds confusing, the Food52 recipe does a great job of explaining the process.) Once I finished the folding process, I braided the dough into two loaves and baked them in the oven for 20 minutes. To my surprise, the challah came out perfectly. It was yellow and moist on the inside, with a tougher, glossy crust. Not to mention, my apartment smelled like amazing, freshly baked bread all day. If you’re committed to following the directions and taking this methodic approach to baking, anyone can make this recipe.

DID IT WORK?: Kinda.

THE RESULTS: If you're a die-hard doughnut lover, this dessert will disappoint you. But if you just love baked goods and want something that feels festive for Hanukkah, these babies are perfect. They were SO easy to make, coming together from start to finish in about 30 minutes. I carved a hole into each of the cupcakes with a sharp knife and filled them with Bonne Maman raspberry preserves, then dusted them with powdered sugar. They tasted similar to jelly doughnuts — but were probably more like muffins, TBH.

DID IT WORK? IMO, yes — and they didn't really taste like vegetables.

THE RESULTS: OK, if you’re a hardcore latke purist, you’re going to be disappointed by these fritters. There is absolutely no potato in these pancakes, which means by default they won’t be as starchy or as crispy as normal latkes. BUT if you’re looking for a lighter alternative to latkes, these are a winner. Even people who don’t love vegetables will enjoy these fritters (I mean, hello, they’re fried, they’re delightfully greasy, and the texture of the grated zucchini, carrot, and onion mimics the texture of potatoes). You could definitely go even further and bake these in the oven instead of frying them, but they’d probably taste more like veggie patties than like latkes.

THE IDEA: If you’ve never had Manischewitz before, I don’t recommend it. If you have, you’ll know it tastes kind of like if airplane wine and cough syrup had a baby. It’s very sweet — but it also costs about $8, so it gets the job done. If Manischewitz is a staple on your holiday table, then this sangria recipe will (hopefully) turn it into an enjoyable big-batch party drink. I consider myself to be somewhat of a sangria ~connoisseur~ because I drink quite a lot of it, so I concocted a Manischewitz version myself.

Here's the recipe I used:
• 1 bottle Manischewitz wine

• 2 Honeycrisp apples, chopped

• 1/2 bag fresh cranberries

• 1 750 ml bottle dry, hard sparkling cider (like E.Z Orchards)

• 1/4 cup orange liquor or brandy

• 1 bottle club soda

DID IT WORK? You know what? It wasn't bad.

THE RESULTS: I’ve had way worse big-batch cocktails before, and this was definitely drinkable. TBH, when mixed with fruit, orange liquor, sparkling cider, and served over ice, Manischewitz tastes pretty much identical to any other budget wine you'd use in sangria — like Yellow Tail or Penguin. The Honeycrisp apples, cranberries, and cider also gave it a nice fall-like feel. If I'm choosing between drinking Manischewitz straight or mixing it into a festive sangria, I'd chose the latter every time. It's also super affordable (you can make a huge pitcher for about $15), which makes it the perfect big-batch drink for a Hanukkah get together with friends.

DID IT WORK? Not really.

THE RESULTS: TBH, I didn't love this recipe. While it was far easier to make than I was expecting, I was disappointed once I cut into my warm challah bread. The orange juice and zest added too much sweetness to the bread, which IMO should be eggy and savory. And the olive oil was too strong — almost overpowering. If you're specifically looking for a new twist on an old classic, I'd recommend giving this recipe a try, but it wasn't for me.

DID IT WORK?: Yes — but it wasn't worth the extra effort.

THE RESULTS: For the latkes, I used this highly-rated recipe from Food & Wine — and made two versions to compare. In one bowl, I grated the potatoes according to the Kitchn's ice water method, and in the other I used Food & Wine's method. Long story short: The ice water method took much longer and was more intensive — and the difference wasn't even that noticeable. Both final latkes were super crispy and delicious. I'd skip it, unless you have the extra time.

THE IDEA: Playing dreidel is a Hanukkah tradition. In my house growing up, we played dreidel to win gelt (or chocolate coins). My siblings and I never cared about the game; we just wanted to win all the chocolate — so I know we would have gone crazy for these. These DIY dreidels are made out of pretzel sticks, marshmallows, Hershey's kisses, frosting, and sprinkles, so you can eat the whole thing.

DID IT WORK? I mean...what's not to work?

THE RESULTS: These dreidels came out super cute and since there was zero cooking or baking required, they were really easy to make. If I were throwing a Hanukkah party with young kids, this would be the perfect DIY activity to keep them busy. They could also be a very cute lunchbox addition to send your kids to school with around Hanukkah time.