Chanuka Fritters

Recipe Ingredients

2		Yeast - active dry envelopes
1 cup	237ml	- warm water
2 1/2 cups	156g / 5.5oz	Flour - unbleached up to 3
1 teaspoon	5ml	- salt
2 teaspoons	10ml	Anise seeds
2 tablespoons	30ml	Olive oil
1 cup	160g / 5.6oz	Raisins - seedless dark
1 cup	237ml	Olive oil - or other for
1 1/2 cups	355ml	Honey
2 tablespoons	30ml	Lemon juice

Recipe Instructions

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 until 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

Source:
Emeril Lagasse

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