Happiest of Hanukkahs!

Many holidays are celebrated with specific dishes. Hanukkah, on the other hand, is celebrated with a technique -- frying -- as the oil used to fry the foods commemorates the miraculous oil that kept the sacred flame of the Temple alight for 8 days following the victory of the Maccabeans over Antiochus.
Florence's Comunità Ebraica suggests, among other things:

• Risotto al Radicchio, made with the deep red radicchio of Treviso (omit the butter and increase the olive oil).
• Fusilli al Pomodoro con Polpette, Corkscrew pasta with tomato sauce and tiny fried meatballs (scroll down to Giuliana Ascoli Vitali Norsa's recipe).
• Fritti al Cartoccio, fried packets containing meat and vegetables. I don't have a specific recipe, alas, but you could adapt this chicken cartoccio, omitting the cheese and frying the packets rather than baking them.
• Bomboloni, puffs, filled with marmalade (use Kosher shortening rather than butter in the batter).
• Apple fritters -- use orange juice rather than milk as the liquid.

Other Hanukkah dishes, and a few words on Italian Jewish cooking