Fry â€™em Up

Recipes

Written by Elke Probkevitz

Thursday, 02 December 2010 12:58

The holiday that celebrates the miracle of one jug of oil lasting a full eight days and nights inspires us all to abandon our grease-free diets and embrace fried foods. The most exceptional of these fried delicacies is the latke, which is reminiscent of our childhood Chanukah memories. Jelly doughnuts, as well, are traditional treats during Chanukah that use the deep-fried method, resulting in pillow-like confections difficult to resist. Whether you are frying the traditional holiday treats or any deep-fried food, here are some tips to ensure crispy, golden results every time.

Perfect the temperature. The temperature of the oil has to be just right so that the food can cook quickly enough not to absorb too much oil, while not cooking too fast on the outside before it is fully cooked within. The ideal temperature for deep-frying is 350Â°F. If you donâ€™t have a deep-frying thermometer, you can test the oil with a small piece of batter. The oil should start bubbling hard around the batter without it becoming brown and burnt right away.

Leave room in the pan. When you add food to the oil, the temperature is decreased. If you add too much food at one time, the oil wonâ€™t be at the right temperature to cook evenly. Work in batches and wait till the oil returns to the right temperature before you add the next batch so they will cook properly.

Skim as you go. Make sure to skim off little bits and pieces that are left in the oil between batches so they donâ€™t burn and stick to the food you add to the oil. Try to keep the oil as clean as possible for best results.

Fry right before you eat. When you fry foods, they are always best eaten right from the pan. Ideally the oil should be hot and ready to fry so you can just drop the foods right in and eat them as they come out. The longer they sit around, the less crispy they will be. If you must make them ahead of time, drain on a paper towel and place in an oven to keep warm.

Donâ€™t waste the oil. After deep-frying, there is a lot of oil left over. Spilling it down the sink is not good for the pipes or the environment. You can skim the oil and place it in an airtight container in the refrigerator to reuse for the other nights. If you want to dispose of the oil, cool it down and then pour it into an empty milk or orange-juice carton lined with paper towels. Then you can throw it in the garbage.

Splurge a little. Chanukah is all about joy and fun, getting together with family and friends, and having a good time. So treat yourself to some deep-fried indulgences, and leave the dieting for after the holiday.

Honey-Glazed Doughnuts with Raisins and Pine Nuts

Ingredients:

11â„2 cups warm water
1â„2 tsp. sugar
1 envelope (1â„4 oz.) active dry yeast
3 cups unbleached all-purpose flour
1â„2 tsp. salt
1â„4 cup raisins
1â„4 cup pine nuts
1 large egg, beaten to blend
1 Tbsp. vegetable oil, plus more for frying
11â„2 cups honey
3â„4 cup water
1 Tbsp. ground cinnamon

Directions:

Combine 1â„4 cup warm water and sugar in small bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves and mixture is foamy, about 6 minutes.

Whisk flour and salt in large bowl to blend. Make a well in center and add raisins, pine nuts, egg, and 1 tablespoon oil to well. Pour remaining 11â„4 cups warm water over, then pour yeast mixture over. Stir until smooth dough forms. Scrape down sides of bowl; cover bowl with plastic wrap, then a towel. Let dough rise in warm, draft-free area until doubled in volume, about 11â„2 hours.

Line large rimmed baking sheet with double layer of paper towels. Pour enough oil into large deep saucepan to reach depth of 2 inches. Heat oil till it reaches about 350Â°â€“365Â°F. Working in batches of 5 or 6 doughnuts, dip metal tablespoon into hot oil to coat and scoop up rounded tablespoonful of dough. Drop into oil and fry until deep golden, turning occasionally, about 5 minutes. Using slotted spoon, transfer doughnuts to prepared sheet and drain.

Whisk honey, 3â„4 cup water, and cinnamon in heavy medium saucepan over medium-high heat until syrup comes to boil. Remove pan from heat. Dip warm doughnuts into honey syrup and pile onto platter. Pour remaining syrup into bowl. Serve doughnuts with remaining syrup.

Eating quality, delicious meals is easy when all the work is done for you. Hire a personal chef to prepare your dinners, Shabbos meals, or small parties. For more information, contact Take Home Chef personal chef services by calling 516-508-3663, writing to elke@TakeHomeChef.net, or visiting www.TakeHomeChef.net.