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Nov. 30, 2007
Try some deep-fried delights
Children's favorites dishes for Chanukah are high in oil content.
PAM REISS
Many of us commemorate the miracle of oil by frying up a batch of potato latkes. Others might try their hand at sufganiyot. In different regions around the world, there are different traditions. For me, Chanukah was always my favorite holiday as a child, and so I think it's only fitting to focus on foods that kids would enjoy for the holiday. They're all fried, so I wouldn't suggest serving them all up at one meal, but Chanukah lasts eight days – giving plenty of opportunity to try different things.
A note about frying. If you have an electric deep-fryer, use that. It is the easiest and best way to maintain the proper temperature while cooking. If you do not have one, you can use a deep, heavy pot with two to three inches of oil. Use a thermometer to test the temperature, and try to get it as close as possible to the called-for temperatures. I use canola oil for all of the recipes but, if you prefer, use another vegetable or peanut oil.
CORN DOGS
1 1/2 cups yellow cornmeal
1 cup flour
1 tsp. salt
2 tsp. baking powder
2 tbsp. sugar
1 cup water
cornstarch – for dredging
1 1/2 lbs. (10-15) hot dogs – or cocktail franks
oil – for frying
Mix the dry ingredients in a large bowl. In another bowl, whisk the eggs and oil together, then add the water. Pour the wet ingredients into the dry and stir until just combined. Set aside for about 15 minutes.
If you're going for a "true" corndog experience, you can use wood or bamboo chopsticks and place one hot dog on each chopstick. I'd rather not use sticks, but prefer cocktail franks instead, or regular hotdogs cut into three equal pieces. They're still fun, but much easier to cook.
Pour some cornstarch into a plastic bag. Place the hotdogs in the bag, close it and gently toss to coat them. Remove the hotdogs from the bag, shaking off the excess cornstarch. One at a time, dip the hot dogs into the batter and carefully place into the hot oil. The oil must be 350 to 375 degrees Fahrenheit. Cook for three to five minutes, or until golden brown.
Use tongs to remove and drain on paper towel. Do the same with each of the hot dogs. Serve with mustard and ketchup for dipping.
HUSHPUPPIES
1 1/2 cups yellow cornmeal
1 cup flour
1 1/2 tsp. salt
1 tbsp. baking powder
1 tbsp. sugar
2 large eggs
2 tbsp. canola oil
14 oz. (1 1/2 cups) creamed corn
1 medium yellow onion (7 oz.) – peeled and grated
1 1/2 cups frozen corn kernels
oil – for frying
Mix all the dry ingredients in a large mixing bowl. In another bowl, whisk the eggs and two tablespoons canola oil together. Mix in the creamed corn and grated onion. Add the corn kernels and stir. Add the wet ingredients to the dry and mix until just combined. Set aside for 10 minutes.
Heat the oil to 325 or 350 degrees Fahrenheit. Once it's at the right temperature, use a tablespoon to scoop a heaping spoon of batter, then hold the spoon right above the oil and use another spoon to carefully release the batter. Fry each side until golden brown, one to two minutes per side. Continue with the rest of the batter, being careful not to overcrowd the pot. Remove with a slotted spoon and drain on paper towel. Serve while hot. Makes about three dozen.
ROOT VEGETABLE CHIPS
2 lbs. potatoes – or mix of potatoes, sweet
potatoes, beets, carrots and parsnips
oil – for frying
salt – to taste
Wash and peel the vegetables. Use a mandolin, sharp knife or a good vegetable peeler to slice the vegetables as thinly as possible. The vegetable slices should go immediately into a bowl with ice-cold water and leave them in the water for about half an hour. When you're ready to fry, drain well and dry completely with paper towel. Keep each vegetable separate. If you're using beets, skip the water, just dry carefully with paper towel.
Heat oil to 350 degrees Fahrenheit. In separate, small batches fry the chips. Stir frequently with a slotted spoon and fry until the chips are golden brown. It should take two to three minutes per batch. Use the slotted spoon to remove the chips, shaking off as much oil as possible. Transfer them to a large bowl lined with a few layers of paper towel and toss the chips around to remove more oil. Sprinkle lightly with salt, then transfer to a large pan, lined with paper towel. The chips will crisp up as they cool. Continue with the rest of the vegetables. If you're using beets, fry them last, as they'll change the color of the oil.
After each batch has been well drained (you'll use a lot of paper towel), toss them altogether in a large bowl. Serve within an hour or two of frying.
You can use potatoes alone, or a mix of root vegetables. Frying caramelizes out the natural sugars in the vegetables and sweetens them. Yields about 10 cups.
APPLE FRITTERS
1 1/2 cups flour
1/4 tsp. salt
8 grams yeast – fast acting or instant (1 packet)
1/4 cup sugar
2 tsp. cinnamon
1 1/4 cups warm water
2 small apples (8 oz.) – peeled, cored and chopped into 1/4-inch cubes
oil – for frying
For rolling:
1/2 cup sugar
1 tsp. cinnamon
Whisk the flour, salt, yeast, quarter cup sugar and two teaspoons of cinnamon together in a large mixing bowl. Slowly whisk the water in, until you have a thick batter. Add the apples and use a spoon to stir. Cover the bowl with plastic wrap and set aside, letting the batter rise for 45-60 minutes, or until it has almost doubled in volume. In a shallow dish, mix the half cup sugar and one teaspoon of cinnamon together and set aside.
Once the batter has risen, it's time to fry. Use a tablespoon to scoop up a heaping spoon of batter, and hold the spoon right above the 325- to 350-degree oil. Use another spoon to gently release the dough into the oil. Fry for one to two minutes, until golden brown, then use a slotted spoon to turn the fritter over. Fry another one to two minutes, until golden brown. Use the slotted spoon to remove the fritter and place on paper towel to drain.
As soon as the fritter has drained, but is still warm, roll it in cinnamon sugar and then place it onto a serving platter. Do the same with all of the batter, being careful not to crowd the oil.
Serve within a couple of hours, but best eaten right away. Makes 30-36.
Pam Reiss lives in Winnipeg and is the author of Soup – A Kosher Collection.
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