Side Pannel
Chanuka Fritters
Chanuka Fritters
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Holiday, Italian
Ingredients List
- 2 Yeast,active dry envelopes
- 1 c -Warm water
- 2 1/2 c Flour;unbleached up to 3
- 1 ts -Salt
- 2 ts Anise seeds
- 2 tb Olive oil
- 1 c Raisins;seedless dark
- 1 c Olive oil;or other for
- -frying
- 1 1/2 c Honey
- 2 tb Lemon juice
Directions
Frittelli di Chanuka Dissolve the yeast in 1 cup of warm water. Combine
flour, salt and anise seeds in a bowl. Gradually add the dissolved yeast
and the 2 Tbsp olive oil, mixing until a rather soft dough is formed. Turn
out onto a floured working surface. Knead for about 10 minutes or until
dough is smooth and elastic.
Spread the raisins over the working surface and knead the dough over them
until they have all been incorporated into the dough. Shape into a ball,
cover with a clean kitchen towel and let rise in a warm place for 1 hour or
till doubled in bulk.
With the palms of your hands, flatten down to about 1/2" thickness. Let
rest, uncovered, 15 minutes. With a sharp knife, cut into 36 diamonds.
Heat the oil in a deep saucepan and fry the diamonds a few at a time,
turning, until golden brown on both sides. Transfer to a paper towel to
drain.
Heat the honey in a saucepan with 2 Tbsp of lemon juice and boil for just
3 minutes. Arrange frittele on a serving plate and pour the hot honey over
them. YIELDS: 3 dozen
flour, salt and anise seeds in a bowl. Gradually add the dissolved yeast
and the 2 Tbsp olive oil, mixing until a rather soft dough is formed. Turn
out onto a floured working surface. Knead for about 10 minutes or until
dough is smooth and elastic.
Spread the raisins over the working surface and knead the dough over them
until they have all been incorporated into the dough. Shape into a ball,
cover with a clean kitchen towel and let rise in a warm place for 1 hour or
till doubled in bulk.
With the palms of your hands, flatten down to about 1/2" thickness. Let
rest, uncovered, 15 minutes. With a sharp knife, cut into 36 diamonds.
Heat the oil in a deep saucepan and fry the diamonds a few at a time,
turning, until golden brown on both sides. Transfer to a paper towel to
drain.
Heat the honey in a saucepan with 2 Tbsp of lemon juice and boil for just
3 minutes. Arrange frittele on a serving plate and pour the hot honey over
them. YIELDS: 3 dozen
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