Tag: chanukah

Beer Battered Pumpkin Rings

I seem to create trends for myself when it comes to the holidays. Of course every Chanukah there’s a latke, and every Purim, a hamantasch. But it’s more than that. Every Succot, I post a different type of mechshie (a Syrian stuffed vegetable dish), every Purim, I do something else with salami. And it seems, every Chanukah, I post something with gourds (different varieties of pumpkin).

It wasn’t really on purpose, and I didn’t even realize it until I made these! First there was my amazing zucchini parmesan chips, then my Thanksgivukkah pumpkin ricotta cheese latkes with cranberry syrup (you MUST make these for Chanukah morning, they’re insanely good!), and finally my gluten free butternut squash latkes with ginger applesauce and curried sour cream.

This year, I’m continuing the trend using delicata squash – a small mild-flavored squash with an edible peel (you gotta love the no-peeling!). To make the most of my fried pumpkin idea, I decided to coat the squash in pumpkin beer batter. If you’ve never tried a pumpkin ale, it’s got a hint of pumpkin flavor from vine ripened pumpkin and harvest spices. It’s definitely up there with one of my favorite drinks, as well as one of my favorite batter ingredients!

What beer does for tempura batter is truly amazing. You can google it, of course, but  basically the foam, alcohol and carbon dioxide in the beer cause a chemical reaction when it hits the hot oil. It results in an incredibly crisp and light batter. And who doesn’t love a light and crispy coating?

It’s Chanukah after all, so exploring the best type of batter for deep frying is exactly the sort of research we should be doing! Fried latkes and donuts are all good, but there’s nothing like a deep fried oreo, some tempura-fried veggies or sweet and delicious apple fritter rings.

Traditionally, beer batter is used more in savory dishes, but I love to shake things up, so I added a little sugar and some more pumpkin spices, to really bring out the pumpkin flavor. What you get is an ultra-crunchy light coating that pair perfectly with what’s inside….delicata squash.

The only thing better than the pumpkin beer batter is what I put on top! Some cinnamon-scented powdered sugar! And to really take it to the next level, I created a maple GREEK yogurt dipping sauce – as an ode to the Chanukah miracle!

Now when you look at these beer battered pumpkin rings – what do you see? Come on, you all know you’re thinking of it…DONUTS! I love that these look just like the traditional fried Chanukah dessert, yet they’re something else entirely! How fun is that?!

And when you top ’em off with the thick Greek yogurt sauce, it looks just like frosting. And believe me when I tell you – this sauce is probably the best frosting you’ll ever taste! It’s even good for you – so how’s that for deguiltifying the whole beer-battered deep fried rings thing. They’ve even got squash inside, so you’re technically just eating veggies with greek yogurt, right? ;)

To get the recipe for my Beer Battered Pumpkin Rings with Greek Yogurt Dipping Sauce, head on over to my guest post on THE NOSHER!

Other Fried Chanukah Recipes:

zucchini parmesan chips
confetti latkes with harissa sour cream
gluten free butternut squash latkes
corned beef arancini
french fried chicken nuggets
spinach falafel burgers

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Zucchini Parmesan Chips

A couple of months ago, a bunch of kosher bloggers and I went out to celebrate the anniversary of The Kosher Connection (a group that we formed that presents monthly challenges to kosher food bloggers). We all met at Siena’s, a dairy Brooklyn restaurant on Kings Highway to have some fun and enjoy good food. And that we did. One of the first things they served us were crispy tempura-fried zucchini chips with marinara sauce for dipping. Those chips were completely addictive and being pregnant at the time, I repeatedly craved them throughout my pregnancy!

Fast forward a couple of months later and I’m craving those chips again. With Chanukah in mind, I decided to try a breaded version, with some parmesan mixed in. Eating fried foods on Chanukah is a well known custom (to commemorate the miracle of the oil), but eating dairy is as well. We do so to remember the bravery of Yehudit, a young widower who lived in Bethulia in the land of Judea. To save Jerusalem from a paralyzing siege and approaching enemy troops, Yehudit seduced a Greek general into a drunken slumber by feeding him salty cheese and quenching his thirst with strong wine. As the general slept, she beheaded him with a sword. After finding that their general had been killed, the Greek army fled in disarray.

So not only do we gorge ourselves on fried doughnuts and chocolate gelt – we also add dairy to the mix to really tip the scales! Thanks to the zucchini in this recipe, you get to deguiltify the whole deep-fried thing altogether! Which reminds me…

I made these zucchini chips on a Wednesday morning. I remember because right after they came out of the fryer, I went out to pick up the New York Times. You see, I’m not much of a newspaper-reading gal, but on Wednesdays, the paper includes a fantastic Dining supplement and I just have to have it. To my amusement, the front page of the Dining Section was dedicated to the art of deep frying. It read, “Deep Fried and Good for You.” Talk about deguiltifying.

In the article, Mark Bittman reasons that deep frying is not all that bad for you, since fat is actually good for you. He concedes that not all fats are created equal and continues on to reject the notion that olive oil is inappropriate for frying. Since most deep-frying is done at around 350 degrees, and olive oil smokes at 375, it’s a fine option, he says.

I turned the page to continue the article and found that Mark had included a recipe for fried zucchini sticks, similar to the chips I had just made. “Mark says they’re good for you,” I told myself as I continued to eat the whole pan (did I mention I was pregnant?!).

Zucchini Parmesan Chips

1-2 large zucchini
1/2 c flour
1-2 eggs, whisked
1/2 c Panko breadcrumbs
1/2 c grated parmesan
salt & pepper, to taste
canola oil (or any neutral flavored oil), for frying
Marinara sauce, for dipping

Method:

Using a mandolin or knife, slice the zucchini into approximately 1/4″ rounds. Prepare your breading station by placing separate bowls of flour, egg and panko mixed with parmesan. Season each bowl with salt and pepper. Dredge the zucchini in flour and shake off to remove excess. Repeat with egg and then panko-parmesan mixture. Heat 2-3 inches of oil in a saucepan to 350 degrees*. Place a few pieces of zucchini into the hot oil. When the zucchini begins to brown on one side, flip it over to brown the other side. Remove with a slotted spoon or spider and drain on paper towels.

Serve immediately, with marinara sauce for dipping.

*If you don’t have a deep fry thermometer, you can test the temperature by adding a pinch of flour to the oil. If it sizzles immediately, the oil is ready.

VARIATION: try this recipe with eggplant, asparagus, green beans, or any veggie of your choice.

NOTE: If you prefer to bake these, place the breaded zucchini rounds on a greased cookie sheet, spray with cooking spray and bake at 450 degrees, for 15 minutes per side, until browned and crisped.

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DIY Candy Mosaic Chanukah Tray

While this blog has become mostly about food, I still try and put on my crafting apron every once in a while, especially around the holidays. When I was given the opportunity to develop a craft for the Joy of Kosher Mike ‘n Ike Campaign – I was all over it. But coming up with a craft using oblong shaped candy isn’t as easy as it looks.

I don’t know if you’ve ever tried lighting a handful of menorah’s on a small plastic table with oily wicks and colorful candles scattered everywhere. It’s not pretty. Usually, we just wrap our table with aluminum foil for easy cleanup. But the truth is, I’ve always wanted a pretty tray to make the table look more festive. Making your own tray using a picture frame is pretty easy, and sprucing it up for Chanukah is all in the details.


To vamp up the Chanukah flair, I created dreidel handles by gluing two draidel to the sides of the frame (gimmel-side-up, of course!). Then, I turned to my bag of colorful (and tasty!) Mike & Ikes to create a custom candy mosaic under the glass. The candies had my kids squealing with excitement, as they watched the mosaic unfold into different shapes.

I spread double sided tape onto a paper that fit perfectly inside the frame matte. Then, I went to work “drawing” different shapes with candies. I tried creating a menorah, writing the word Chanukah in Hebrew, designing a dreidel and a Star of David. It takes some work maneuvering the candy around until it fits perfectly. One of the best parts about creating the candy mosaic, was noshing on the candy as I was doing it! I needed half of a Mike & Ike in some spots, and my kids were all too happy to “cut” the candy in half, with their teeth.


I love how versatile this tray is. You can make a big one for the whole family, or individual small ones for each menorah. And it doesn’t have to be just for Menorah lighting.  You can also use it to serve candy at your Chanukah party.

Imagine a collection of trays to adorn your Chanukah set-up. You can make individual ones as a school craft, or set one out at your party to collect Chanukah gelt for the kiddies!

Imagine a tray to display your collection of dreidels! Or one where the kids gather around to play (and bet!)


I encourage you to use your imagination in creating a fun candy mosaic. Draw Chanukah symbols, or abtract “art”.  It doesnt’ really matter – it’s candy, and no matter what you do with it, it will look awesome!

The most important thing is to have fun, no matter how you decorate! For detailed instructions to create this candy mosaic Chanukah tray, head on over to Joy of Kosher.

Other Mike & Ike Crafts & Recipes:

Mike & Ike Butterfly Candy Craft
Mike & Ike Menorah
Mike & Ike Rainbow Cake
Mike & Ike Rice Krispy Treats
Mike & Ike Bejeweled Sugar Cookies

Other Chanukah Crafts:

Chanukah Wall Hanging Craft
Dreidel Snowglobe

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Confetti Latkes with Harissa Sour Cream


True story. I’m somewhere late into my 9th month of pregnancy and a little something called Braxton Hicks comes to pay me a visit. If you’re not familiar, Braxton Hicks are false labor pains that feel almost like the real thing. They play with your head, make your think you’re going into labor, and sometimes even have you rushing to the hospital. Which is exactly what happened.


It’s amazing how no matter how many kids you have, you completely forget how it all goes down at the end. I suppose that memory lapse is natures way of protecting procreation. I mean, what woman in their right mind would want to go through labor ever again?


So there I was, pulling up to Mount Sinai Hospital when I caught site of a farmer’s market at the corner. Now let me explain what it’s like for a farm-fresh-veggie-loving-foodie like me to stumble upon a farmer’s market. It’s enough to stop me dead in my tracks and have me all but forget about my contractions. “I think they’re going away,” I muster to my husband as I eye the rainbow carrots in the corner crate. “Oh no you’re not!” he counters. “I promise I’ll take you to every farmer’s market in town once you have this baby!”


A couple of hours and plenty of false labor pains later, I’m back at the same corner picking farm-fresh produce.I score the most amazing purple kohlrabi, beets, carrots, baby turnips, breakfast radishes and little sugar pumpkins. The Braxton Hicks are behind me and I’m dreaming up all types of recipes as I head home on the FDR.


With farm fresh bounty in hand, this recipe practically wrote itself. I combined the kohlrabi (which is white inside, by the way), carrots and beets with some fresh beet greens to create beautiful jewel-toned latkes, that are even tastier than they are colorful. In fact, my husband brought a pan of the crispy-fried latkes to a business meeting and they were gone in seconds. He came home with rave reviews and a generous offer to take me back to the farmers market!

Confetti Latkes (Kohlrabi, carrot & beet)

1 large kohlrabi, peeled and grated (approximately 2 cups)
3 medium beets, peeled and grated (approximately 2 cups)
2 large carrots, peeled and grated (approximately 2 cups)
1 handful beet greens, shredded (approximately 2 cups)
1 medium onion, grated
4 eggs
1/2 c Panko breadcrumbs
salt and pepper, to taste
oil, for frying

Method:

Grate the kohlrabi, beets, carrots and onion in a food processor using the shredding disc. Wash the beet greens to remove dirt and finely shred with a knife. Place the grated veggies and beet greens into a large colander and press down to remove excess moisture. Add to a large bowl and mix in eggs, panko, salt and pepper. Heat oil in a frying pan and fry until golden and crispy on both sides.

NOTE: If the mixture starts to get soggy, form patties and squeeze out excess moisture before frying.

Harissa Sour Cream

1 c sour cream
1 tbsp Harissa
Juice of 1 lemon
1/2 tsp lemon zest

Method:

Add all ingredients to a bowl and mix to combine. Serve with confetti latkes.


Other latke recipes:

pumpkin ricotta cheese latkes with cranberry maple syrup
gluten free butternut squash latkes
cheese latkes with raspberry sauce
gefilte fish latkes
snacker-crusted salmon cakes

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Pumpkin Ricotta Pancakes with Cranberry Syrup


I bet you didn’t think it could get any better than good old pumpkin pancakes. How about pumpkin ricotta pancakes with some cranberry maple syrup to top it off? Thanksgiving heaven, wouldn’t you say? This is fair warning: you might want to get yourself some tissues. There’s going to be some drool involved.


I love pancakes. Any flavor suits my fancy. Blueberry corn and Speculoos Spiced are favorites, but gimme some cheese and I call ’em latkes. These old cheese latkes with raspberry sauce were my idea of a deconstructed donut. This year, I decided to get into the Thanksgivukkah spirit with some pumpkin flavored pancakes with a generous dose of ricotta and autumn spices. Whip ’em up on Chanukah or Thanksgiving morning – better yet – lunch, or even dinner (I am not beyond eating pancakes for dinner)…


I’m gonna go all Pioneer-Woman on you and throw in some extra photos for your drooling pleasure. I don’t know what was better, getting to eat these, or photographing them. They almost look too good to eat, don’t they?


Go ahead, dig in. These babies won’t last long…


Now open up WIDE, there’s a mouthful of flavor on that fork…


Be generous. Slather on that buttery goodness…

Pumpkin Ricotta Pancakes

3 eggs
1 cup milk
1/2 c brown sugar
8 oz. ricotta cheese
1 cup pumpkin puree (not pie filling)
1 tsp vanilla
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of ginger
pinch of cloves
butter, oil or cooking spray, for frying

Method:

Add the eggs, milk, brown sugar, ricotta, pumpkin and vanilla to a bowl and mix to combine. In a separate bowl, whisk the flour, baking powder, salt and spices. Add the dry ingredients to the wet ingredients and mix until incorporated, but still slightly lumpy. Heat a skillet and grease with butter or oil. Add 1/4 cup of batter and fry until golden brown on both sides. Continue with remaining batter, adding additional butter or oil, as needed.

Nothing goes together quite like pumpkin and cranberries – two fall favorites that complement each other like yin and yang. There’s also no better topping for pancakes than pure sweet maple syrup. Why not combine the  two to make cranberry maple syrup over pumpkinlicious pancakes – a perfect pairing for the autumn holidays!

Cranberry Maple Syrup

1 cup maple syrup
1 cup cranberries
1 cinnamon stick
juice of 1/2 lemon
1 tsp lemon zest

Method:

Add all ingredients to a pot and bring to a boil. Lower the heat and simmer, covered, until cranberries burst, about 10 minutes. Crush the cranberries with a fork or spatula and continue to simmer until thickened, 5-10 minutes.

Related Posts:

cheese latkes with raspberry sauce
healthy baked pumpkin oatmeal
pumpkin banana bread

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