Hanukkah fritters are light puffs of batter or simple dough that have been fried. This recipe makes fritters that are quick to prepare, because they use a batter leavened with baking powder instead of yeast. Forming them is quick, too. Instead of rolling out dough with a rolling pin and cutting it in rounds, you shape the fritters with spoons, like making cookies.
Serve the fritters a short time after frying them. Accompany them with a small bowl of jam, jelly, or fruit preserves if you like.
Sweet Hanukkah Fritters
Special tools: Deep fryer or heavy deep saucepan, frying thermometer if possible
Preparation time: 10 minutes
Cooking time: 15 minutes
Yield: 4 to 6 servings (16 to 18 small fritters)
Keeping kosher: Dairy
1-1/4 cups flour
1-1/4 teaspoons baking powder
2 large eggs
3 tablespoons sugar
1/3 cup milk
1/4 teaspoon salt
3 tablespoons cool melted butter or vegetable oil
1/2 teaspoon vanilla extract
1-1/2 teaspoons finely grated orange zest
5 cups vegetable oil (for deep frying)
Powdered sugar, sifted (for sprinkling)
Prepare a tray lined with paper towels. Sift flour with baking powder. Whisk eggs and sugar in a bowl. Whisk in milk, salt, butter, and vanilla until smooth. Stir in orange zest. Add flour mixture and stir slowly with the whisk to a smooth thick batter.
Heat oil for deep frying in a deep fryer or a deep heavy saucepan to 350°F on a frying thermometer, or until a small piece of dough added to oil makes it bubble gently.
Take a rounded teaspoon of batter. Dip a second spoon in the oil and then use it to push the batter from the first spoon gently into the oil. To prevent hot oil splatters, do not drop dough from high above oil. Be careful not to crowd pan.
Fry 2 to 3 minutes on each side or until golden brown. Remove with a slotted metal spoon. Drain on paper towels. Pat tops gently with paper towels to absorb excess oil.
Check oil temperature and reduce heat if it has increased. Continue making more puffs with remaining batter. Serve fritters hot or warm, dusted with powdered sugar.
