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FIT TO BE FRIED

Fit to Be FRIED 

 

When we think food on Chanukah we automatically think FRIED! There are always the classics like latkes and sufganiyot, but sometimes it’s nice to deviate from our traditions and try something new. These recipes may seem familiar, but they will each deliver a unique and fun twist to your Chanukah meals, making great entertainment dishes that the kids and adults will love!

CRISPY PLANTAINS (TOSTONES)

Tostones are twice fried plantains traditionally found in Latin American cuisine. I love to serve mine as an appetizer with guacamole and spicy chili peppers. This makes an excellent crowd pleaser!

 

1 green plantain 

2 cups oil for frying 

Salt, to taste 

Prepared guacamole

Fresh cilantro to garnish

 

  1. In a frying pan, heat the oil to 350 degrees.

2.Peel and cut the plantain into 1-inch thick slices. 

  1. Carefully drop them into the oil and fry for 3-4 minutes. 
  2. Place the fried plantain between two pieces of parchment paper and press down using a plate or cup, to create ¼-inch thick tostones. Repeat with all the plantain pieces.
  3. Fry the plantains once more for an additional 2-3 minutes until the edges are golden brown.
  4. Drain over paper towel then season with salt. Serve with guacamole and top with fresh chopped cilantro.

FRIED GNOCCHI WITH TOMATO CREAM SAUCE

Gnocchi can tend to be mushy in texture and bland in flavor. Frying them amplifies the potato flavor and completely transforms the pasta giving you a whole new gnocchi experience! 

 

1 package prepared gnocchi (can be found frozen or stored on the shelf)

1 jar marinara sauce

1/2 cup heavy cream 

Salt, to taste 

2 cups oil for frying 

1/4 cup parmesan cheese

Fresh basil or parsley, minced 

 

  1. Heat the oil to 350 degrees.
  2. Fry the gnocchi for 3 – 4 minutes until golden brown and crispy.
  3. For the sauce: In a small saucepan, heat the marinara sauce. Allow to simmer and cook down to a thicker sauce consistency for about 10 minutes on medium heat.
  4. Once the sauce has thickened, add a nice pinch of salt and the heavy cream. Allow the sauce to reduce for 10 more minutes, and taste once again to adjust salt levels.
  5. Toss the fried gnocchi with parmesan cheese and fresh basil. Serve over the tomato cream sauce.

 

CHEF’S TIP

AIR FRY IT!

If you’re trying to keep things on the lighter side, air frying is the perfect way to make and enjoy fried foods!

 

For the Tostones:

  1. Peel and cut the plantain into 1-inch chunks, spray with oil and air fry at 350 degrees for 15 minutes.
  2. Place one piece between two sheets of parchment paper and press down to create ¼-inch thin tostones.
  3. Dip the pressed plantain into 1/4 cup of water seasoned with 1/2 teaspoon of salt and 1/4 teaspoon of garlic powder.
  4. Spray with oil once again and air fry on the highest setting for 8 -10 minutes flipping midway.

 

For the Gnocchi:

  1. Toss the prepared gnocchi with a drizzle of olive oil and season with salt and garlic powder.
  2. Air fry at 375 degrees for 10 – 15 minutes until golden brown and crispy. Open the air fryer and shake occasionally. 
  3. Toss with parmesan cheese and fresh basil and serve over your favorite pasta sauce.

 

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