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When planning your Chanukah dinner menu, fried food comes to mind. While we usually fry the main course or dessert, why don’t you try a fried dough for an appetizer? This recipe takes Chanukah frying to a whole new level. Your guests will definitely be asking for seconds.
2 tablespoons oil, such as Gefen Canola Oil
1 6-ounce (170-gram) package beef fry, finely diced
2 tablespoons Gefen Maple Syrup
2 cups Glicks Flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
Heat the oil in a pan. Add the beef fry and sauté until slightly crispy. Add the maple syrup and sauté for another two minutes, mixing constantly to avoid burning or overcooking the beef fry.
Remove the beef fry and fat bits from the pan with a slotted spoon and put them into a bowl to cool. Don’t discard the oil and drippings.
Place flour, baking powder, salt, and black pepper in a mixing bowl. Add the water and beef fry and mix until it forms a soft, slightly sticky dough. Allow dough to sit for 10 minutes.
Divide the dough into 10 equal parts, each about the size of a golf ball, and roll it with a rolling pin. It should be about four inches (10 centimeters) in diameter.
Add oil to the same pan to equal one and a half inches (four centimeters) of oil and heat. Drop the pieces of dough into the pan and fry until lightly golden, about one to two minutes per side.
Photography by Hudi Greenberger. Food and Prop Styling by Shaina Maiman. Food Prep by Leah Hamaoui.
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