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)
Gertrude’s 10th annual Krautfest is coming in January. Tickets are on sale now for John Shields' two-day celebration of sauerkraut.
The first Krautfest, in 2003, was a collaboration between Shields and Tomislav Niksic, who was Gertrude's chef at the time, and was inspired by homemade basement sauerkraut of Shields' grandmother, Gertrude Cleary, for whom his restaurant is named. What began as a small celebration at the restaurant's bar has evolved into a Baltimore dining tradition, a celebration with polka dancing and a full Bavarian menu of locally made sausages, stuffed cabbage, borscht, sauerbraten, spaetzle, winter vegetables and even kraut-inspired dessert.
Krautfest is held 6 p.m. to 9 p.m. Jan. 11 and Jan. 12 at Gertrude's, 10 Art Museum Drive. Tickets are $40. Call 410-889-3399.
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