It’s the fattiest -- and for some, the tastiest -- of Jewish holidays. For time immemorial, Jews around the world have celebrated Hanukkah by eating jelly doughnuts and pancakes fried in oil to commemorate a miracle: a small flask of oil lasted long enough to light Jerusalem’s holiest temple for eight days in an uprising against the Greek more than 2,000 years ago. Lately, some followers have started worrying about what the frying is doing to their arteries and waistlines. In Israel, where it’s not unusual to gobble down several daily doughnuts during the feast also known as the Festival of Lights, some bakeries are tweaking ancient traditions and selling Hanukkah treats that boast less fat, as well as some vegan and gluten-free alternatives. Bread Story, a bakery on Tel Aviv’s trendy Dizengoff Street, has ditched frying altogether. Instead, manager Nir Zur says strawberry, chocolate, caramel, and pistachio doughnuts are baked in the oven, allowing him to advertise one-third fewer c...