Hanukkah frittersFritters with sweet syrup
Prep: 15 minutes
Cook: 4 minutes per batch
Makes: 20 fritters
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.
1 1/2 cups flour
1 teaspoon baking powder
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)
Check it out. Baltimore's DNA Theatre (Daydreams + Nightmares Aerial Theatre) is presenting 1920s Vintage Cabaret, a weekend-long fundraiser at the Theatre Project featuring live music, artisan cocktails and food. The cabaret benefits DNA Theatre's 2013 season of performances.
The Jan. 5 show at 7:45 p.m. will inlcude a "Prohibition-inspired haute cuisine menu" prepared by David Bersch. The four-course menu includes oysters Rockefeller, risotto Etouffee, braised short ribs and, for dessert, a mousse duo.
The 10 p.m. show on Saturday will feature a late-night lounge atmosphere with Baltimore's "sassiest burlesque performers." Both Saturday shows will include Prohibition-style cocktails prepared by Post Prohibition, a Baltimore-based movement celebrating the craft of the cocktail.
1920's Vintage Cabaret is held Jan. 4 at 8 p.m., Jan. 5 at 7:30 p.m. and 10 p.m. and Jan. 6 at 2 p.m. at Theatre Project, 45 W. Preston St. Tickets are $20-$30 for the Friday and Sunday shows, $75 for the Jan. 5 dinner and $30-$35 for the late-night burlesque on Jan. 5.
Tickets for the Jan. 5 dinner must be purchased in advance by Dec. 25 here.
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