Tag: Hanukkah recipes

Chanukah Treats that Aren’t Donuts!

We’re halfway through Chanukah and the donut fatigue has set in! But don’t you worry – I gotchyu!!

First on the list, is definitely my pizza dough zeppole. It’s so easy, you don’t even need a recipe! I rolled out some pizza dough (Trader Joes!), then cut it into roughly square shapes, then deep fried until golden. I dusted half in powdered sugar and served with raspberry jam, and rolled the other half in cinnamon sugar and served with caramel. You’re welcome!

These cheese pancakes can also be called latkes, so you get your latke and “jelly donut” in one fix! Recipe here!

Fritters are always a winner, and this all-purpose batter can be used for anything from apples to persimmon (pictured), or Oreos to candy bars!

All-Purpose Deep-Fried-Anything Batter:

1 1/2 cups flour
1/4 cup sugar
1 tsp baking powder
pinch of salt
1 egg
1 1/4 cups milk

Mix the dry ingredients in one bowl and the wet ingredients in a separate bowl. Add the wet to the dry and stir until smooth. Dip (almost) anything in the batter, shake off excess, and deep fry!

Yes! You are looking at JELLY DONUT NACHOS and they are a REVELATION!! So. So. Good. Fry up some wonton wrappers and dust in powdered sugar. Drizzle with jam. You’re welcome!

These jelly donut linzer cookies are SO. SO. GOOD. Get the recipe here!

These beer battered pumpkin rings are so fun! Get the recipe here!

HAPPY FRYING!

What’s your favorite non-donut Chanukah treat? Share it with me! Post a Comment

Lacy Latkes Tips & Tricks!

I’ll admit that I’m the first one to trash up latkes and have fun with them, but really, nothing competes with the classic perfect latke – if you get them right! There’s an art to the perfect potato latke, and I like to call them LACY LATKES for the shards of potato that crunch up between your teeth like crispy potato sticks! So how do you make these little bites of heaven? Read on!

• Use russet potatoes, they’re perfectly starchy!
• Place your potatoes in water until ready to grate so they don’t brown.
• Prep all your ingredients so that you can work fast!
• Alternate your potato and onion when you grate them, it keeps the mixture white!
• Grate your potatoes from top to bottom (or sideways in the food processor) for longer strands of potato = lacy edges!
• Squeeze your potato/onion mixture as dry as you can! Squeeze into a bowl so you can reserve the starch.
• Once the starch settles to the bottom of the bowl, discard the remaining liquid, and add the starch back in to the latke mixture for extra crispiness!
• Use a heavy bottomed skillet or cast iron pan.
• Add a carrot to your oil, it will keep it clean!
• Use plenty of oil, and get it nice and hot before adding the batter.
• Use a 1/4 cup measuring cup to scoop out the batter and flatten it out with the bottom of the measuring cup, so the edges spread out.
• Don’t overcrowd your pan, give the latkes plenty of room so they don’t steam.
• Leave the latkes alone! Don’t touch and let them develop a good crust! Flip and give the other side some time too!
• If the latke mixture starts to get soggy, give it a squeeze before adding it to the pan.
• Place the latkes on a rack set over a baking sheet to keep them crispy.

So you’ve made the perfect latke, now how do you top them? I put a Questions box on Instagram and here are some of the fun toppings that came in!

Sweet Chili Sauce
Sugar! (who knew?!)
Applesauce MIXED with sour cream!
Sour cream mixed with horseradish
Ketchup (!!!!!)
Tuna & melted cheese a la tuna melt!
Spicy tuna and spicy mayo
Truffle aioli
Sour Cream, pickled onions, capers
Poached egg (yes please!)
Cheddar cheese sauce
Beef fry and coleslaw
Labneh with garlic, dried mint, olive oil, Aleppo pepper
Garlic Mayo and shredded BBQ chicken or pulled beef
Cranberry Sauce
Greek Yogurt, Lox, Dill
Pastrami and sautéed onion
Sriracha
Guacamole
Tzatziki
Ranch Dip
Caviar and creme fraiche

Perfect Potato Latkes
YIELD: approximately 18 latkes

4 large russet potatoes
1 small white onion
2 large eggs, lightly beaten
2 tbsp matzo meal
2 tsp kosher salt
freshly ground black pepper, to taste
canola oil, for frying

Method:

Prepare the latkes: Peel potatoes and immediately place in a bowl of water to prevent browning. Drain the potatoes and grate, alternating between the potatoes and onion, either by hand or with a shredding disc in your food processor. Place the grated potato and onion mixture into a large piece of cheesecloth or a kitchen towel. Wrap it tightly and squeeze out as much juice as possible into a large bowl. Let the juice sit for a bit so the potato starch settles to the bottom. Slowly pour the liquid out of the bowl (into the sink), leaving the potato starch in the bowl. Add eggs, matzah meal, salt, and pepper to the starch; stir to combine. Add the grated potatoes and onions to the bowl and stir to incorporate. Heat oil in a skillet and fry 1/4 cup of batter at a time until golden brown on both sides.

TIP: Use ¼-cup measuring cup to portion out the latkes. This makes the latkes the same size. When you scoop the batter into the pan, use the flat underside of the measuring cup to press down on the latke and spread it out. This creates super crispy edges.

Other Latke Recipes:

crispy rice latkes
salami potato latkes
sabich latkes
falatkes (falafel latkes)
poutine latkes
confetti latkes
butternut squash latkes
cheese latkes

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Tempura Green Beans

Happy Fryfest you guys!!!! Chanukah is upon us and it’s time to heat up your cast iron skillet because latkes, and donuts, and funnel cakes, oh my!!

I love a good fryfest and it’s that time of year when calories don’t count (right?)! Tempura fried greens are literally my FAVE and after seeing a friend have them recently at Soho Asian Bar & Grill in Florida (where I first had them), I decided to fry up a batch myself!

Tempura fried anything is super simple to do and requires very minimal ingredients! As long as you get your temp right (I recommend a deep fry thermometer for frying!), you’ll be on your way to crispy deliciousness.

Keep in mind that having your oil too cold with result in greasy food, and having it too hot will result in burnt food! So get that temp accurate! (that works for donuts, funnel cakes, deep fried oreos or anything else you want to fry for the holiday!)

And once you have that fryer working, feel free to tempura fry everything in your produce drawer! Because if it’s veggies, it doesn’t count right? Right?

HAPPY FRYFEST!!!!!!

Tempura Green Beans

2 lbs. haricots verts (French green beans), trimmed
1 cup all-purpose flour
1 cup cold seltzer
1/2 tsp salt, plus more for finishing
red pepper flakes, to taste
toasted sesame seeds, to taste
spicy mayo and sweet sauce, for serving

Add flour, seltzer and salt to a bowl and stir until combined (don’t overmix).

Pour canola oil into a a skillet about 3 inches deep. Heat oil over medium-high heat until temp reaches 375°F or until batter sizzles when dropped in oil.
Working in batches, coat 5-6 green beans in batter and drop in oil. Fry until lightly golden, about 3 minutes. Transfer to a paper towel lined plate and transfer to a rack set over a baking sheet. Season with extra salt, red pepper flakes and sesame seeds. Serve immediately with spicy mayo and sweet sauce for dipping.

Spicy Mayo

1/4 cup mayo
1 tbsp rice vinegar
1/2 tsp sesame oil
1 tsp sriracha (or, to taste)

Add to a bowl and stir to combine.

Related Recipes:

cranberry sriracha green beans
fritto misto
beer battered pumpkin rings
zucchini parmesan chips

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Crispy Rice Latkes

Call ’em crispy rice latkes, call ’em snap crackle and pop cakes, call ’em crispy crack or even tahdig – just do yourself a favor and make them, ok??

These leftover sushi rice cakes were a total afterthought the morning after a make-your-own-sushi-roll for dinner night. I usually just stir fry my leftover rice and top it with a runny egg for breakfast the next morning but this time, I decided to crisp it up into what basically turned into a crack cake. It’s tahdig on steroids and solves the soggy latke problem, because even hours later, the latkes remained super crispy.

I think my biggest problem was what to top them with but I solved it pretty fast because runny eggs are my jam, especially when they are jammy soft boiled ones. But honestly, the options are endless. Lox and creme fraiche if you’re feeling fancy. Caviar if you really want to take it over the top. Some tuna tartare if you want to go Asian, or some sesame pulled beef if you’re feeling meaty.

And if you really want to be fancy, mix the scallions INTO the rice before frying. Or add any fillings of your choice. ENDLESS. OPTIONS.

Chanukah has been so good to me. It gave me life (I was born on the 5th night), and it celebrates my Anniversary (I got married on my birthday). I’ve always felt a special connection to the holiday of fried food, donuts and wine + cheese and I secretly wonder if it’s one of the reasons I was born with the foodie gene!

This Chanukah is especially momentous because I get to share the holiday with so many of my fans and followers at my local book signings in Williams Sonoma and Bloomingdales! I could not be more excited to share some of my favorite Chanukah recipes in some of my favorite stores. I am feeling so. very. blessed. Thank you all for making this year so special to me!

Wishing you and yours a very Happy Chanukah!

Crispy Rice Latkes

2 cups sushi rice
3 cups water
2 tbsp rice vinegar
1 1/2 tbsp sugar
1 tsp salt
oil, for frying
special equipment: ring mold (optional)

Method:

Rinse rice until water runs clear. Bring water and rice to a boil in a saucepan with a tight-fitting lid. Reduce heat, cover and simmer until all liquid is absorbed, about 20 minutes.

Place vinegar, sugar, and salt in a small saucepan. Heat slowly until salt and syrup dissolves.

Place cooked rice in a wide, shallow glass bowl. Toss rice gently with vinegar mixture using a plastic spoon. Cool completely.

Heat oil in a frying pan and grease a ring mold with cooking spray. With wet hands, press some rice into the mold in a thin layer. Alternatively, form rice cakes with your hands. Fry until a crispy brown crust has formed and flip over to crisp the other side.

Serving suggestions:
serve with soft boiled or sunny-side-up eggs with scallions and sriracha
serve with lox and creme fraiche
serve with pulled beef or lamb
serve with tuna tartare or sashimi
serve with guacamole
serve with kimchi and tofu

Variations:
add scallions, herbs and/or cheese to the rice before frying.

Other Latke Recipes:

salami potato latkes
sabich latkes
falatkes (falafel latkes)
poutine latkes
confetti latkes
butternut squash latkes
cheese latkes

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Potato Latke Funnel Cakes

Yay!!!!! Chanukah, the festival of donuts, potato latkes and all things fried is upon us, and I couldn’t be happier!! I was lucky enough to be born on the festival of fattening foods…uh…I mean….lights, so all the more reason to allow myself to really s.p.l.u.r.g.e.

I even got married on my birthday so between my anniversary, my birthday, and the holiday, it’s an eight day food fest with no restrictions. I’m not a big fryer during the year so when Chanukah comes around, I break out the gallon-sized canola oil and get to it.

I love all the donut making and latke topping, but I especially love to make other fun fried food that I don’t get around to enjoying otherwise. Like fried oreos, fried ice cream and funnel cakes! I also go savory with fried lasagna strips, zucchini chips and even beer battered salami! When I said I go all out, I meant it! (just ask my scale after the eight days are up!)

I’ve had some really fun latke ideas over the past few years, including my poutine latkes that landed me on the front page of The Wall Street Journal and my viral falafel latkes which turned into the ultimate sabich. I had to up the ante this year, and and what better way than fusing two of my favorite Chanukah indulgences – latkes and funnel cakes!

If you’ve never had a funnel cake, I’m sorry. It’s basically a thick pancake dough that’s piped into hot oil for a crispy sweet fried dough that gets covered in powdered sugar. It’s. so. good. I decided to go savory with the same concept by incorporating mashed potatoes and ranch seasoning into the dough. It was a really good idea. Just try it and you’ll see!

The potato dough takes a little getting used to, so I suggest practicing with a few mini cakes at first. But once you get the hang of it, you’ll be banging out potato latke funnel cakes like no-ones business! Just try not to eat the whole batch before your company arrives. They’re especially good straight out of the fryer!

This recipe was actually my first time working with ranch seasoning and I am hooked! Where has this addictive stuff been my entire life? Potatoes and ranch make such a perfect pairing, I can’t believe I’ve been eating chips without it until now.

If you can’t get your hands on one of these packets, just season up your potatoes to taste with the spices of your choice. My Greek yogurt ranch dip can give you some ideas!

I’m working on some other fun Chanukah recipes including a donut that you can drink (you’ll see!) and a super addictive twist on pb&j. Chanukah here we come!

What are your favorite deep fried foods to make for the holiday? I’d love to hear! Share them with me in the comments below.

In the meantime, get your stretchy skirts ready and stack up on that canola oil. You’re gonna need it!

Oh, and do yourself a favor and set your scale back 5 lbs, will you?

Potato Latke Funnel Cakes

2 lbs. russet potatoes, peeled and roughly chopped (3 large potatoes)
1 egg
1/2 cup milk
3 tbsp flour
1 packet Lipton ranch seasoning, divided
salt and pepper, to taste
canola oil, for frying
1 1/2 cups sour cream or Greek yogurt
grated parmesan cheese, for garnish

Method:

Cook the potatoes in a pot of salted water until fork-tender. Drain well and add to a bowl. Mash the potatoes with a potato masher or puree with a food mill. Add egg, milk, flour and 1 tbsp of the ranch seasoning (reserve the remainder for the dip). Mix the batter until all the ingredients are incorporated and season, to taste, with salt and pepper. Heat oil in a skillet to 350 degrees. Fill a Ziploc or piping bag with mashed potatoes and pipe the batter into the hot oil in an overlapping spiral. Fry until golden brown, about 2 minutes per side. Make sure not the flip the funnel cakes until they have fully crisped up. Remove with a slotted spoon and drain on paper towels. Dust with parmesan cheese and serve hot.

For the dip, add the remainder of the seasoning packet to the sour cream and mix to incorporate. Serve with potato latke funnel cakes.


This post was sponsored by Lipton Kosher. All opinions are my own. 

Related Recipes:

sabich latkes
falafel latkes
poutine latkes
confetti latkes
butternut squash latkes

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