Perfect for any celebration!
Read my Holiday/Winter 2015 issue!
From Jamie: "The two customary Chanukah foods are latkes (potato pancakes) and sufganiot (donuts). But really the custom has nothing to do with potatoes
or sweet balls of dough. It's all about the oil. So why do we eat fried foods? In the Geller house, because we love them, and we need no excuse to
munch away. But the rest of the Jewish world has a reason – several, in fact.
The simple answer is that foods fried in oil remind us of the oil that burned miraculously for 8 days (when there was only enough oil to last for 1 day) when the Maccabees purified and rededicated the Holy Temple in Jerusalem. Potato pancakes and donuts are fried, which is why we eat those specifically on this holiday.
So when it came to developing recipes for my new cookbook Joy of Kosher: Fast, Fresh Family Recipes (William Morrow/HarperCollins 2013), I thought about fried desserts and immediately recalled my most happy childhood memory. Eating funnel cake with my family at the Philadelphia Zoo. We now live in Israel with our 5 children - far from the Philly zoo - but this sweet memory can be recreated in our kitchen across the world."
You will need:
• 1 teaspoon baking powder
• 2 cups all-purpose flour
• ¼ teaspoon kosher salt
• 1 tablespoon granulated sugar
• 1 and 1/3 cups whole milk
• 1 large egg, beaten
• ½ teaspoon pure vanilla extract
• Juice of ½ lemon
• Canola oil, for frying
• Confectioners’ sugar, for dusting
- Sift together the flour and baking powder into a large bowl. Add the salt and sugar and stir. Whisk together the milk, egg, vanilla, and lemon juice in a medium bowl. Add the wet ingredients to the dry ingredients and whisk together.
- Line a baking sheet with paper towels.
- Pour the batter into a squeeze bottle or a pastry bag fitted with a large plain tip. Pour about ½ inch canola oil into a 9-inch sauté pan and heat over medium-high heat until the oil reaches 350°F. Squeeze ½ cup batter in a squiggly pattern all around the pan. Cook until set, about 30 seconds. Carefully flip with tongs and cook until golden brown on both sides, about 30 seconds more. Drain on the prepared baking sheet. Top with confectioners’ sugar and serve immediately. Repeat with remaining batter.
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