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For Hanukkah, deep-fried sufganiyot, just like in Israel

Photos by Suzanne Kreiter/Globe Staff

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Potato latkes and Hanukkah are an age-old combination. The holiday, which begins Dec. 8 and lasts for eight days, commemorates the miracle of a one-day supply of oil to light the menorah in the ancient temple, which lasted for eight days. And so latkes, which are crisp pancakes, are fried in oil. In Israel, the holiday is celebrated with sufganiyot, a cross between a beignet and a jelly doughnut. When they emerge from the hot fat, they are filled with jam and dusted with confectioners’ sugar. At Cafe Eilat in Brookline, owner Levana Hassan makes several thousand beginning Dec. 9. They come plain or filled with strawberry jam ($1.45 each). The Butcherie also has a supply and owner Josh Ruboy reports that locals are wild about them. These are stuffed with raspberry jam ($1.50 each). From Dec. 8-16, Area Four pastry chef Katy Kimble offers her take on sufganiyot — a light yeasty dough laced with vanilla and filled with her homemade fruit preserves ($2.50 each). Leave the deep frying to the pros. Cafe Eilat, 406 Harvard St., Brookline, 617-277-7770; The Butcherie, 428 Harvard St., Brookline, 617-731-9888; Area Four, 500 Technology Square, Cambridge, 617-758-4444. DEBRA SAMUELS

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