Hanukkah Fritters
From Recipe is from Pamela Grau Twena's "The Sephardic Table."
Makes 36 fritters
2 envelopes active dry yeast
1 cup lukewarm water
3 cups all-purpose flour
2 tsps. anise seeds
1 tsp. salt
2 tbls. vegetable oil
1 cup raisins
Vegetable oil for frying
1 1/2 cups honey
2 tbls. lemon juice
To make the fritters, dissolve the yeast in the lukewarm water and let stand until foamy, about 5 minutes. Combine the flour, anise seeds and salt in a large bowl. Slowly add the yeast mixture and the 2 tablespoons of vegetable oil. Mix with a wooden spoon until a dough is formed, then turn out onto a work surface and knead until the dough is smooth and elastic. Sprinkle the raisins over the dough and knead them in. Return the dough to a clean bowl, cover with a clean dish towel and let rise in a warm place until the dough doubles in bulk, about 1 hour. Turn the dough out onto the work surface and flatten it until it is about 1/2-inch thick. Let it rest, uncovered, for about 15 minutes. With a sharp knife, cut it into 36 diamonds. Pour at least 3 inches of oil into a deep pot. Heat the oil to 350 degrees (a cube of bread tossed in will brown quickly). Fry the diamonds, several at a time, turning so that they are golden on both sides. Remove with a slotted spoon and drain on paper towels. To make a glaze, heat the honey and lemon juice in a small saucepan and boil for 3 minutes. Arrange the fritters on a serving plate and drizzle the hot honey mixture over them. Serve immediately.
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From Recipe is from Pamela Grau Twena's "The Sephardic Table."
Makes 36 fritters
2 envelopes active dry yeast
1 cup lukewarm water
3 cups all-purpose flour
2 tsps. anise seeds
1 tsp. salt
2 tbls. vegetable oil
1 cup raisins
Vegetable oil for frying
1 1/2 cups honey
2 tbls. lemon juice
To make the fritters, dissolve the yeast in the lukewarm water and let stand until foamy, about 5 minutes. Combine the flour, anise seeds and salt in a large bowl. Slowly add the yeast mixture and the 2 tablespoons of vegetable oil. Mix with a wooden spoon until a dough is formed, then turn out onto a work surface and knead until the dough is smooth and elastic. Sprinkle the raisins over the dough and knead them in. Return the dough to a clean bowl, cover with a clean dish towel and let rise in a warm place until the dough doubles in bulk, about 1 hour. Turn the dough out onto the work surface and flatten it until it is about 1/2-inch thick. Let it rest, uncovered, for about 15 minutes. With a sharp knife, cut it into 36 diamonds. Pour at least 3 inches of oil into a deep pot. Heat the oil to 350 degrees (a cube of bread tossed in will brown quickly). Fry the diamonds, several at a time, turning so that they are golden on both sides. Remove with a slotted spoon and drain on paper towels. To make a glaze, heat the honey and lemon juice in a small saucepan and boil for 3 minutes. Arrange the fritters on a serving plate and drizzle the hot honey mixture over them. Serve immediately.
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