Hanukkah fritters

<b>Fritters with sweet syrup</b><br>
<br>
Prep: 15 minutes<br>
Cook: 4 minutes per batch<br>
Makes: 20 fritters<br>
<br>
<i>Note:</i> Tori Avey of The Shiksa in the Kitchen blog said this recipe stems from her Israeli mother-in-law. The original called for yeast and needed time to rise; Avey uses baking powder to speed up the prep. Her mother-in-law also uses a syrup flavored with rose water or orange water for a "wonderful, exotic Middle Eastern twist." Look for them at specialty or ethnic markets.<br>
<br>
<b>Ingredients:</b><br>
1 1/2 cups flour<br>
1 teaspoon baking powder<br>
Pinch salt<br>
1 egg<br>
1 cup milk<br>
Grapeseed or peanut oil for frying<br>
<br>
<b>For the syrup:</b><br>
1 cup sugar<br>
3/4 cup water<br>
1 tablespoon rose water or orange blossom water<br>
<br>
1. Mix the flour, baking powder and salt together in a bowl with a fork. Beat the egg in a separate bowl. Whisk the milk into the egg until well combined. Add the egg-and-milk mixture to the flour mixture; stir with a fork until a batter forms.<br>
<br>
2. Heat about an inch of oil in a deep skillet or heavy-bottomed saucepan over medium heat until hot enough for frying, about 365 degrees. Working in batches, use a metal soup spoon to scoop up by heaping tablespoonfuls; drop into the hot oil. The oil should sizzle but not splatter; if the oil pops or splatters, let it cool slightly before proceeding. Fry the fritters until golden brown on both sides, turning once during cooking, 2-3 minutes total. Drain fritters on rack set over paper towels.<br>
<br>
3. For the syrup, heat the sugar and water to a boil in a small saucepan, stirring occasionally; add rose or orange blossom water. Reduce heat; simmer until the liquid thickens and coats the back of a spoon, about 5 minutes. Remove from heat; cool slightly. Serve hot, with warm syrup poured over freshly fried fritters.<br>
<br>
<a href=http://www.chicagotribune.com/features/food/sc-food-1130-hanukkah-fritters-20121205,0,7384894.story> Read the Good Eating story </a>

( Bill Hogan/Chicago Tribune / December 13, 2012 )

Fritters with sweet syrup

Prep: 15 minutes
Cook: 4 minutes per batch
Makes: 20 fritters

Note: Tori Avey of The Shiksa in the Kitchen blog said this recipe stems from her Israeli mother-in-law. The original called for yeast and needed time to rise; Avey uses baking powder to speed up the prep. Her mother-in-law also uses a syrup flavored with rose water or orange water for a "wonderful, exotic Middle Eastern twist." Look for them at specialty or ethnic markets.

Ingredients:
1 1/2 cups flour
1 teaspoon baking powder
Pinch salt
1 egg
1 cup milk
Grapeseed or peanut oil for frying

For the syrup:
1 cup sugar
3/4 cup water
1 tablespoon rose water or orange blossom water

1. Mix the flour, baking powder and salt together in a bowl with a fork. Beat the egg in a separate bowl. Whisk the milk into the egg until well combined. Add the egg-and-milk mixture to the flour mixture; stir with a fork until a batter forms.

2. Heat about an inch of oil in a deep skillet or heavy-bottomed saucepan over medium heat until hot enough for frying, about 365 degrees. Working in batches, use a metal soup spoon to scoop up by heaping tablespoonfuls; drop into the hot oil. The oil should sizzle but not splatter; if the oil pops or splatters, let it cool slightly before proceeding. Fry the fritters until golden brown on both sides, turning once during cooking, 2-3 minutes total. Drain fritters on rack set over paper towels.

3. For the syrup, heat the sugar and water to a boil in a small saucepan, stirring occasionally; add rose or orange blossom water. Reduce heat; simmer until the liquid thickens and coats the back of a spoon, about 5 minutes. Remove from heat; cool slightly. Serve hot, with warm syrup poured over freshly fried fritters.

Read the Good Eating story

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