Tag: chanukah recipes

Bissli Pizza Salad

I could say that I’m running out of Bissli salad ideas – but that just doesn’t happen to me. Give me an ingredient and a challenge and I’m all over it! Especially when it’s one of my favorite snacks – BISSLI! The pizza flavor might not be my favorite, but I can’t get enough of the crunch – so I figured why not coat some  actual cheese into pizza “croutons” – almost like one of those goat cheese salads, you know?

But then I thought – I really need something acidic to cut through all that heavy fried cheese – and I made these insane marinated onions that were so good I wanted to drink the sauce! And it doubles as the dressing too! Throw it all over some arugula with parmesan and you’ve got a salad worthy of your Chanukah party! Happy frying!

To view the reel on Instagram click here.

Bissli Pizza Salad & Dressing

1/4 cup extra virgin olive oil
1 tbsp tomato paste
2 tbsp red wine vinegar
Juice of ½ lemon
3 frozen basil cubes
1 clove garlic
½ tsp dried oregano
2 tbsp honey
Salt and pepper, to taste
1 small red onion, thinly sliced into half moons
7oz arugula
2 tbsp capers
Parmesan cheese, for finishing

Blend the salad dressing and pour over the onions. Set aside to marinate while you make the cheese croutons.

BISSLI PIZZA CROUTONS
1 bag pizza bissli
1/4 cup flour
1 egg
10 cheese balls
Salt and pepper, to taste

Method:

Blitz the bissli into crumbs and transfer to a shallow bowl. Whisk an egg and season with salt and pepper. Add flour to a Ziploc and season with salt and pepper. Add cheese to the flour and shake to coat. Working with one wheel of cheese ar a time, shake off excess flour, dip in egg and then Bissli crumbs. Fry unti crispy, about 1 minute per side (if you fry for too long the cheese will ooze out).

To assemble the salad, layer arugula, marinated onions with some of the salad dressing, capers, croutons and Parmesan cheese.

Related Recipes:

More Chanukah Recipes

Bissli Salad Series Recipes:

Green Goddess Bissli Chicken Salad
Falafel Salad
Italian Antipasto Salad

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Greek Yogurt Donut Poppers

On Hanukkah, it’s customary to eat fried foods like jelly donuts to remember the miracle of the oil that lasted for 8 days in the Holy Temple and to commemorate the Maccabees victory over the Greeks. In keeping with this Jewish tradition, I developed a quick and easy yeast-free donut recipe that incorporates Greek yogurt! I know that making yeasted donuts can be time consuming, so these poppers use baking powder as the leavening agent, and they come together in minutes!  Made with just Domino™ granulated sugar, Greek yogurt, eggs, vanilla, flour and baking powder, the poppers are pleasantly sweet and vanilla scented with a crispy exterior and fluffy, cakey interior. You can roll them in granulated sugar, or dust with powdered sugar and serve with raspberry jam, if desired.

To view the reel on Instagram click here.

Greek Yogurt Donut Poppers
makes 18 poppers

2 cups all purpose flour
1 ½ tsp baking powder
½ tsp kosher salt
1 cup Greek yogurt
1 cup milk
1 large egg
¼ cup granulated sugar
1 tsp vanilla extract
4 cups canola oil
½ cup granulated sugar, for coating
raspberry jam optional

Method:

In a cast iron or heavy-bottomed skillet, heat the oil to 325 degrees.

In a small mixing bowl, add the flour, baking powder and salt, whisk to incorporate. In a large mixing bowl, combine the Greek yogurt, milk, egg, sugar and vanilla. Whisk to combine. Add the dry ingredients to the wet ingredients and mix with a spoon until a batter forms. Using a cookie scoop or 2 spoons, drop small balls of batter into the oil, taking care not to overcrowd the pot. Fry for approximately 3 minutes, turning the poppers over until evenly browned. Remove with a slotted spoon and drain on paper towels.  Immediately transfer to a bowl of sugar and toss to coat. Serve immediately, with jam, if desired.

Related Recipes:

More Chanukah Recipes

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Okonomiyaki Latkes

I think I like making Okonomiyaki just so I can say the name. It’s so fun, amiright!! It wasn’t necessarily in the plans but I had some cabbage in the fridge (when do I not?) and I was craving something savory and pancakey so I threw it all together and it was everything I was craving and more!

Traditional Japanese Okonomiyaki is basically a kitchen-sink savory pancake with loads of veggies and proteins thrown in, binded together with a batter, fried to crispy perfection, and topped with Japanese mayo, sweet sauce and lots of other fun things like pickled ginger, nori, bonito flakes and more. There are no rules here, have fun with it and make it your own!

To view the reel on Instagram click here.

Okonomiyaki Latkes

1/4 of small head red cabbage, Finely shredded on a mandolin
1/4 of small head green cabbage, Finely shredded on a mandolin
3 scallions, chopped
2 eggs + 2 egg whites
3/4 c Panko seasoning
1/2 tsp umami seasoning (or sub onion soup mix)
Pinch red pepper flakes, optional
1 1/2 cups shredded mozzarella or meunster
1 tsp white sesame seeds
1 tsp black sesame seeds
Grapeseed + a little sesame oil, for frying
Toppings: spicy Mayo, sweet sauce, nori flakes, sesame seeds

Mix up the ingredients and give it a good massage to break down the cabbage. Let the cabbage sit for 10-20 minutes to wilt down a bit then fry!

Related Recipes:

More Chanukah Recipes

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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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