Alayne Zatulovs Sweet Hanukkah Fritters Recipes

HANUKKAH FRITTERS IN SYRUP (ZALABIA, OR BIMUELOS)

Steps:

• Dissolve yeast and sugar in 1/4 cup of warm water. Set aside in warm place until doubled, about 10 minutes.
• Place flour and salt in food processor. Pour in yeast mixture, milk and 1 cup of warm water. Process for just a few seconds. Add egg and process few seconds more. Continue to process, using on-and-off (pulse) mechanism until flour has been completely incorporated and mixture is smooth. It should be gooey mass thicker than pancake batter and about consistency of muffin batter. If it is too thick, add a little water, tablespoon at a time.
• Transfer batter to bowl, cover with damp towel or plastic wrap and set in warm place until doubled, about 45 minutes.
• Heat oil for deep frying to 375 degrees in a deep fryer, saucepan or wok. Using teaspoon that has been dipped into cold water, drop small mounds of batter into hot oil and fry until golden brown on all sides, about 3 minutes. Do not crowd fritters in pan. As they are finished, transfer to absorbant paper to drain.
• Pile finished fritters on platter while still warm. Pour syrup over them and sift confectioners' sugar mixed with cinnamon on top, or serve just dusted with sugar-cinnamon mixture. Serve at once.

ALAYNE ZATULOV'S SWEET HANUKKAH FRITTERS

Steps:

• Combine raisins and wine, and set aside.
• Proof the yeast by dissolving it with sugar and water in a large bowl. When it becomes foamy, after about 5 minutes, add flour, egg and anise seeds and mix well. Cover and allow to rise for 30 minutes.
• Add raisins and pine nuts, cover, and allow dough to rise 1 hour longer.
• Heat oil for deep frying in a skillet, wok or electric fryer. Oil should be maintained at 375 degrees.
• Using 2 teaspoons held together, drop dollops of the batter into the hot oil. Dipping teaspoons in cold water will facilitate this. Allow fritters to brown on one side, and then turn to brown other side. Do not crowd fritters in the pan. As they are done, use a slotted spoon to transfer them to absorbent paper.
• Serve fritters while they are still warm, with honey syrup spooned over or dusted with confectioners' sugar.

ALAYNE ZATULOV'S GIANT VEGETABLE LATKES

Steps:

• Combine shredded potatoes, carrots, onion, celery root and apple in a bowl. Stir in eggs, parsley, flour and thyme. Season with salt and pepper.
• Heat half the oil until very hot in a heavy 10-inch skillet. Spread vegetable mixture into the skillet in an even layer, covering the entire surface.
• Fry vegetable mixture undisturbed until edges begin to show color, 5 to 8 minutes. If it sticks to the pan, gently release it with a thin spatula.
• When the underside is golden, slide the pancake onto a large plate. Invert another plate over it, and flip it over. Add remaining oil to the skillet, and when it is hot, slide the pancake back into the skillet to brown the other side. Fry until crisp.