Tag: Hanukkah recipes

Israeli Couscous Arancini

A real #oldiebutgoodie, this arancini was born out of my love of cheesy fried deliciousness and fun Chanukah appetizers. Arancini is as labor-intensive as it is delicious, because it starts with a base of leftover risotta (who ever has leftover risotto?!), so here, I substitute ptitim, or Israeli couscous as it’s called in this country, for rice, and you’re left with a quick-cooking pasta with the most delicious mouthfeeel that comes together super fast! I can never make these little bites of heaven fast enough, and kids just can’t stop popping them. A winner for your Chanukah party!

Israeli Couscous Arancini
reprinted from Millennial Kosher

1 Tbsp butter
¼ cup shallot, minced
2 cloves garlic, minced
1 (8.8-oz.) bag Israeli couscous
2 cups whole milk
½ tsp salt
2 cups shredded mozzarella
3 eggs
salt and pepper, to taste
2 cups panko crumbs
1 tsp dried basil
1 tsp dried oregano
½ tsp garlic powder
canola oil, for frying
grated Parmesan cheese, for dusting
marinara sauce, for serving

Method:

In a large saucepan, over medium heat, melt butter. Add shallot and garlic; sauté until softened and fragrant. Add couscous, milk, and salt; bring the mixture to a simmer. Cook until couscous is tender and milk is absorbed, about 8 minutes. Stir in the mozzarella.

Spread couscous mixture into a 9×9-inch pan lined with parchment paper; refrigerate until pasta is solid. Remove from the pan and cut into cubes.

In a shallow bowl, combine panko crumbs, basil, oregano, and garlic powder. Mix to combine; season with salt and pepper.

In a second shallow bowl, beat eggs lightly; season with salt and pepper.

Heat 2 inches of canola oil in a deep skillet over medium-high heat. Working in batches, dip the pasta cubes first in eggs and then in panko crumbs, to coat. Fry until golden and drain on paper towels.

Dust the arancini with Parmesan; serve with marinara sauce, for dipping.

Note: To prepare in advance, you may freeze the arancini before or after frying. You may fry unfried frozen arancini until browned and crisp. If arancini have already been fried, bake at 400°F on a greased baking sheet until crispy and heated through.

Related Recipes:

bissli pizza wheels
Pizza En Croute
jalapeno poppers
broccoli parmesan poppers

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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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All Purpose Deep-Fried-Anything Batter


We’re halfway through Chanukah and I don’t know about you but I am all donuted-out! We love making fried Oreos in my house, But you can literally use this batter to deep fry anything! We tried dates, Peanut butter cups, even grapes and rice crispy treats! What’s the craziest thing you have deep fried?!

Click here to view the reel on Instagram.

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!

Related Recipes:

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