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Hanukkah fritters
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 (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 (Bill Hogan/Chicago Tribune /December 13, 2012)
Baltimore has its first "cupcaketini" shop. Jazzy's Sweet Treats sells alcohol-infused cupcakes in the revamped food court at the Gallery at Harborplace.
Jazzy's is a family-owned shop. The principals are Jasmine Zellner-Fing, the "cupcaketini mixologist," and her children, Joshua Zellner-Fing and Denise Zellner-Fing. They've been introducing their Happy Hour Cupcaketinis in flavors like Peach Sangria, White Russian and Watermelon cupcaketinis at wine festivals and other events.
Jazzy's Sweet Treats is at 200 E. Pratt St. For information call 410-576-2253 or go to jazzysweettreats.com.
Follow Baltimore Diner on Twitter @gorelickingood
