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Frittelle Di Chanukah
(Hanukkah
Fritters)
(P)
Source:
The
Sephardic Table |
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Ingredients:
For the
Fritters:
- 2 envelopes active dry yeast
- 1 cup lukewarm water
- 3 cups all-purpose flour
- 2 teaspoons anise seeds
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup raisins
- Vegetable oil for frying
FOR THE GLAZE:
- 1-1/2 cups honey
- 2 Tablespoons lemon juice
Prepare the fritters: Dissolve the yeast
in the lukewarm water and let stand until
foamy, about 5 minutes.
Combine the flour, anise seeds and salt in a large bowl. Slowly add the
yeast mixture and the 2 tablespoons oil.
Mix with a wooden spoon until a dough is
formed, then turn out onto a work surface
and knead until the dough is smooth and
elastic.
Sprinkle the raisins over the dough and
knead them in. Return the dough to a clean
bowl, cover with a clean dish towel and
let rise in a warm place until the dough
doubles in bulk, about 1 hour.
Turn the dough out onto the work surface
and flatten it until it is about 1/2-inch
thick. Let it rest, uncovered, about 15
minutes. With a sharp knife, cut it into
36 diamonds.
Pour at least 3 inches of oil into a deep
pot. Heat the oil to 350° F; a cube of
bread tossed in will brown quickly. Fry
the diamonds several at a time, turning so
that they are golden on both sides. Remove
with a slotted spoon and drain on paper
towels.
Prepare the glaze: Heat the honey and
lemon juice in a small sauce pan and boil
3 minutes. Arrange the fritters on a
serving plate and drizzle the hot honey
mixture over them. Serve immediately.
Makes 36
Fritters. |
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Hanukkah Recipes |
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