HOMEMADE CHURROS

Churros are a popular Mexican dessert typically fried until golden then tossed in cinnamon sugar and served with chocolate sauce. If you want to fry something new this Chanukah, this is the perfect recipe to make!

DOUGH 

1 cup all-purpose flour 

1 cup water 

1 tsp. vanilla extract 

1 tbs. sugar 

1/4 tsp. salt 

2 tbs. oil or butter 

2-3 cups oil for frying 

SUGAR COATING

1/4 cup superfine sugar 

1 tsp. cinnamon 

1. In a small saucepan over medium high heat, bring the water, oil, sugar, vanilla, and salt to a simmer.

2. Once the mixture simmers, shut off the heat and add the flour. Using a wooden spoon, mix well until a smooth batter forms without any lumps.

3. Heat the frying oil to 350 degrees, over a medium high flame. Transfer the dough to a piping bag fitted with a medium size star tip. 

4. Pipe 5-inch-long logs of dough and gently drop into the hot oil, using clean scissors or kitchen shears to cut the dough.

5. Fry for 2-3 minutes until golden brown, then using tongs, remove the churros from the oil and immediately toss in the cinnamon sugar. Serve warm.

MIDDLE EASTERN MEAT AND POTATO LATKES

Growing up in a Middle Eastern home, meat and potato latkes, or as we called them “edjeh”, were a common Friday afternoon lunch. They are made up of shredded potatoes, ground beef, fresh parsley, and spices. You must give these a try!

3 russet potatoes, grated 

1/4 cup fresh parsley with stems, minced 

2 eggs, whisked 

1 small yellow onion, grated 

3/4 tsp. salt 

1/4 tsp. black pepper

1/4 tsp. allspice 

1/4 cup flour 

1/2 lb. ground beef

Oil for frying 

1. Combine the potato, onion, parsley, ground meat, and eggs. Add the spices and flour and mix well.

2. Heat a thin layer of oil in a wide frying pan over medium-high heat. Scoop two tablespoons of batter into the pan and lightly press down, repeat with more batter. Fry in batches, for 2-3 minutes on each side until golden brown.

3. Drain over paper towel, serve hot with tahini sauce.

CHEF’S TIP

3 tips for frying like a pro!

1. Choosing the right oil: For a flavorless fry, use a neutral oil like canola, safflower, or avocado oil. These oils also have a high smoking point, so they can heat up to high temperatures and can be used for long periods of time. 
2. Oil temperature: The perfect frying temperature is between 350-375 degrees. The best two ways to detect if the oil is ready for frying is by using a thermometer, or by placing a wooden spoon or skewer in the oil and waiting for bubbles to form around the wood. 
3. Same size pieces: Whether you’re frying proteins, vegetables, or desserts, make sure the food is all cut in uniformly sized pieces. This will prevent the smaller pieces of food from burning or overcooking.