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 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!
What’s your favorite non-donut Chanukah treat? Share it with me! Post a Comment
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
Tuna & melted cheese a la tuna melt!
Spicy tuna and spicy mayo
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
Greek Yogurt, Lox, Dill
Pastrami and sautéed onion
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
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.
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?
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.
1/4 cup mayo
1 tbsp rice vinegar
1/2 tsp sesame oil
1 tsp sriracha (or, to taste)
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)
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.
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
add scallions, herbs and/or cheese to the rice before frying.
If there’s anything my blog is known for, it’s probably my drunken hasselback salami. Clearly people like the stuff. They like to hang it, they like to dry it, and man do they like to eat it!
If I’m ever in need of a fun recipe idea, I can just stick salami in there somewhere and chances are, it will go viral. My salami babka from last year was such a hit that Abeles & Heymann decided to print it on their actual packaging and, come on, how many of you have NOT tried the hasselback version, even the stores are selling it now! What is it with Jews and salami?
Well, I don’t know, but I’ll tell you this – I’m knee deep in cookbook editing and when I realized that Chanukah was just a few days away, I knew I had to come up with a latke recipe, and pronto. I’ve always got A&H salami in the fridge, and when I opened the door for some inspiration, it hit me. Why not add it to my potato latkes for some seriously salty delicious flavor? I decided to try grating it in my food processor so I could incorporate the salami in fully, and it processed really well! The result is a super fun take on a traditional latke that you will truly enjoy.
Unlike other traditional Jewish foods, I find that people are really purists about their latkes. They don’t want to sub sweet potatoes for potatoes, they’re not interested in the healthier baked versions, no. They want crispy, fried potato latkes that leave your fingers all greasy and your house and clothes smelling like Chanukah.
So here’s the thing: these latkes are a fun twist on the traditional, but they still respect the humble potato latke and they taste pretty classic too, except for some hints of salami.
And if you’re wondering why there’s a carrot in my frying pan, it’s the most brilliant frying hack ever! Somehow the carrot soaks up all the gunk in the oil and it keeps your oil clean throughout frying. You must give it a try!
4 large russet potatoes, peeled
1 small white onion, grated
7oz. Abeles & Heymann salami (see note)
3 eggs, lightly beaten
2 tablespoons matza meal
2 tsp kosher salt
Freshly ground black pepper
Vegetable oil, for frying
spicy honey mustard aioli, for serving (recipe follows) pickled onions, optional
Using the shredding blade of your food processor, grate the potatoes and onion and place in a bowl of water to prevent browning. Cut the salami into chunks and grate in the food processor.
Drain the potatoes and place into a large piece of cheesecloth. Wrap it tightly and squeeze out as much juice as possible into a large mixing 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 grated salami, eggs, matza meal, salt and pepper to the starch and stir to combine. Mix in the grated potatoes and onions. Heat oil in a skillet and fry until golden brown on both sides. Drain on paper towels.
TIP: Use 1/4 cup measuring cup to portion out the latkes. This makes the latkes the same size. When you scoop out 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.
NOTE: 7oz. yields a very mild salami flavor, for a more pronounced salami taste, use the entire 14oz. package.
Yield: approximately 15 medium latkes.
Spicy Honey Mustard Aioli:
1/2 cup mayonnaise
2 tbsp yellow mustard
2 tbsp honey
1/4 tsp cayenne pepper, or, to taste