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Name: Frittelle Di Chanuka - Chanukah Fritters
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 2 Envelopes active dry yeast; 2 tb olive oil; 1 1/2 Cups honey; 2 tb Lemon juice; 2 1/2 c Unbleached flour (up to 3); 1 c Raisins; 1 c Warm water; 1 ts Salt; 1 c Olive oil, for frying; 2 ts Anise seeds

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INGREDIENTS

2 Envelopes active dry yeast
2 tb olive oil
1 1/2 Cups honey
2 tb Lemon juice
2 1/2 c Unbleached flour (up to 3)
1 c Raisins
1 c Warm water
1 ts Salt
1 c Olive oil, for frying
2 ts Anise seeds

Servings

INSTRUCTIONS

These three recipes come from the < by Edda Servi Machlin (an interesting cookbook). Alaine This was a specialty of my Aunt Argia. During the eight days of Chanukah, she would get up at dawn to start making frittelle for all the extended family. Punctually at mealtime she would knock at our door with a big plate of fragrant hot frittelle. Dissolve yeast in warm water. Combine flour, salt & anise seeds in bowl. Gradually add the dissolved yeast & the olive oil, mixing until a rather soft dough is formed. Turn out onto a floured work surface. Knead about 10 minutes or until dough is smooth & elastic. Spread the raisins 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 & let rise in a warm place for 1 hour or until double in bulk. With the palms of your hands, flatten to about 1/2 inch thickness. Let rest uncovered for 15 minutes. With a sharp knife, cut into 36 diamonds. Heat the oil in a deep saucepan & fry a few diamonds at a time, turning, until golden on both sides. Transfer to a paper towel to drain. Heat the honey in a saucepan with 2 tbsp of lemon juice & boil for 3 minutes. Arrange frittelle on a serving plate & pour the hot honey over them. Posted to JEWISH-FOOD digest V96 #79 Date: Sun, 17 Nov 96 10:24:07 CST From: bgl@leass.PCC.COM (Barbara Leass)

NOTES

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Frittelle Di Chanuka - Chanukah Fritters

2 Envelopes active dry yeast
2 tb olive oil
1 1/2 Cups honey
2 tb Lemon juice
2 1/2 c Unbleached flour (up to 3)
1 c Raisins
1 c Warm water
1 ts Salt
1 c Olive oil, for frying
2 ts Anise seeds

These three recipes come from the <<Classic Cuisine of the Italian Jews> by  Edda Servi Machlin (an interesting cookbook). Alaine    This was a specialty of my Aunt Argia. During the eight days of Chanukah,  she would get up at dawn to start making frittelle for all the extended  family.  Punctually at mealtime she would knock at our door with a big  plate of fragrant hot frittelle.    Dissolve yeast in warm water. Combine flour, salt & anise seeds in bowl.  Gradually add the dissolved yeast & the olive oil, mixing until a rather  soft dough is formed. Turn out onto a floured work surface. Knead about 10  minutes or until dough is smooth & elastic.    Spread the raisins 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 & let rise in a warm place for 1 hour or until double in bulk.    With the palms of your hands, flatten to about 1/2 inch thickness. Let rest  uncovered for 15 minutes. With a sharp knife, cut into 36 diamonds.    Heat the oil in a deep saucepan & fry a few diamonds at a time, turning,  until golden on both sides. Transfer to a paper towel to drain.    Heat the honey in a saucepan with 2 tbsp of lemon juice & boil for 3  minutes.  Arrange frittelle on a serving plate & pour the hot honey over  them.    Posted to JEWISH-FOOD digest V96 #79    Date: Sun, 17 Nov 96 10:24:07 CST    From: bgl@leass.PCC.COM (Barbara Leass)

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Nutrition

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Serving Size: 1 Serving (47g)
Recipe Makes: 10 Servings

Calories: 109
Calories from Fat: 8 (7%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 4.2mg		0 %
Potassium 268.4mg		7 %
Total Carbohydrate 27.3g		8 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 25.8g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 109

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