recipe

Ohel Leah Synagogue

OLS: CONNECT

Kislev 5768 - December 2007 Hong Kong

CHANUKAH RECIPES

by International Cookery Writer Denise Phillips

RUM & RAISIN FRITTERS

Text Box: Chanukah would not be the same without a latkes and donuts, however this recipe is a really good alternative. The mixture is made with flour, yeast and raisins and deep fried like a donut. It is flavoured with orange and lemon zest and a little brandy and finally dipped into caster sugar to create something that is absolutely divine and a must for all donut lovers. The brandy not only enhances the flavour but helps to reduce the amount of oil absorbed during cooking. These are just perfect to enjoy after lighting the Chanukah candles when the whole family are around.

Text Box:

Method Mix the beaten eggs, sugar, rum, lemon and orange zest, brandy, nutmeg and vanilla sugar and blend well. Add the flour, yeast, raisins soaked in rum, pinch of salt and mix well so the dough has a medium thick texture. Add a little warm water if the mixture is too stiff. Using a dough hook attachment for the mixer or a wooden spoon by hand, mix the dough until it becomes smooth and glossy. Remove the dough from the bowl and knead by hand into a bowl. Lightly grease the bowl with some vegetable oil. Return the dough to the bowl. Cover with cling film and leave to rise in a warm place for 1 hour. Using a deep–fat fryer or a deep frying pan, heat the vegetable oil so that it is hot. With wet hands, take a tablespoon size of dough and roll into a ball. Carefully drop the dough into the hot oil. Do not put too many into the oil at once as it reduces the heat temperature. Turn the fritters after 3 minutes. Transfer to a plate lined with kitchen paper. Either eat immediately or to keep hot, place in the oven on 180 C/200F/ Gas mark 6 for a maximum of 10 minutes. 8. To serve the stylish way: Serve hot sprinkled with caster sugar.