Fritter Away

Yes, we are all quite familiar with doughnuts, homemade or store-bought. But, did you know there is a whole selection of delicious fried treats to wow your family this Chanukah? One of our favorites is fritlach, or fritters. These deep-fried pieces of dough can be free-form or beautifully shaped. Fritlach refers to both batter-type fried foods as well as those made from rolled and cut dough. We’ve got both versions for you to try at your Chanukah celebration.

The one tip we strongly recommend when deep-frying is using a deep-fry or candy thermometer. This inexpensive gadget will help keep your oil at optimal temperature to ensure your fritlach cook evenly without burning.

Rolled Fritlach

3 eggs

5 tablespoons sugar

1/4 teaspoon salt

4 tablespoons white wine

4 tablespoons oil

2 3/4 cups flour

4 cups canola oil for frying

Mix the eggs, sugar, salt, wine and oil until well combined. Add flour to form a smooth, not sticky, dough, adding more flour if needed.

Divide dough into two parts. Roll each section out as thin as possible. Using a fluted pastry wheel or pizza cutter, cut dough into 1” strips. Then cut each strip into 4” pieces. Cut a slit in the center of each strip and fit one end of the strip through, creating a twist.

Heat oil in a large pot to 350°F on a deep-fry thermometer or until a tiny bit of dough dropped into the oil sizzles and immediately floats to the top.

Drop 4-5 pieces into the oil and fry until golden brown, turning once to cook both sides evenly. Remove from oil and allow the oil to return to the correct temperature before placing the next pieces.

Drain fritlach on a rack or on paper towels. Sprinkle with confectioners’ sugar and serve.

Chanukah Fritlach Rosettes

1/3 cup cornstarch

1 cup flour

1/2 cup sugar

1/2 teaspoon salt

1 1/2 cup water

1 egg, beaten

1 teaspoon vanilla extract

1 quart canola or peanut oil for frying

Equipment needed:

2-pronged rosette iron

Whisk together corn starch, flour, sugar and salt until well combined. Add water, egg and vanilla and whisk until no lumps remain.

Place oil in a heavyweight 4-quart pot and heat to 375° on a deep-fry thermometer. (Using a thermometer ensures your oil will be hot enough to cook the fritters quickly, to minimize the amount of oil absorbed.)

Prepare a few sheets of paper towel on your countertop. Prepare a cooling rack with some paper underneath it.

Place the batter in a loaf pan. We’ve found that the shape of a loaf pan works well for dipping the two-pronged rosette iron into the batter.

Once the oil has reached the optimal temperature, place the design of your choice on the rosette iron. Dip the iron in the hot oil. After 2 minutes, remove the iron and blot well on the paper towels prepared on your counter. Dip the hot iron into the batter-filled loaf pan, just until the batter comes halfway up the side of the iron.

Do not allow the batter to go over the top of the mold as it will cook and seal itself onto the iron and become hard to remove. Leave the iron in the oil until the rosette has turned golden, about 10-15 seconds.

Remove iron from the oil and use a knife or skewer to separate the fried rosette from the iron. Place on prepared cooling rack to drain.

Continue to heat the iron for a minute, blot dry, dip halfway into batter and fry, until all the batter has been used. Be sure to heat the iron for 1 full minute between each. Stir batter occasionally as you will inevitably get some oil into it. Allow the rosettes to cool, then dust with confectioners’ sugar. Serve immediately.

Many ingredients are prone to infestation. Please consult a local Rav for specific guidelines on how to avoid transgressions related to insects.