The Culinary Connoisseur
Fritter Away
03
Dec
Dec
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 refer to both batter type fried foods as well as those made
from a rolled and cut dough. We’ve got both versions for you to try at your
next Chanukah celebration.
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 refer to both batter type fried foods as well as those made
from a rolled and cut dough. We’ve got both versions for you to try at your
next 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 is at optimal temperature to ensure your fritlach cook evenly without
burning.
using a deep fry or candy thermometer. This inexpensive gadget will help keep
your oil is at optimal temperature to ensure your fritlach cook evenly without
burning.
3 eggs
5 tablespoons sugar
¼ teaspoon salt
4 tablespoons white wine
4 tablespoons oil
2 ¾ 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 degrees F on a deep fry thermometer or until a
tiny bit of dough dropped into the oil sizzles and immediately floats to the
top.
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 degrees 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.
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 paper towels, sprinkle with
confectioners’ sugar and serve.
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
Whisk together corn starch, flour, sugar and salt until
well combined. Add water, egg and vanilla and whisk until no lumps remain.
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 degrees 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.
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.
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 iron into the batter.
works well for dipping the two-pronged 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.
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 & 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.
it will cook & 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.
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.
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.