RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Sweets: Turkish Fritters w/Sweet Syrup: Bunelos - dairy
The BOSTON GLOBE had an article about Hanukkah cooking which consisted of recipes from readers in the Boston area. The following recipe from Fran Putnoi of Cambridge, MA is for Fritters in Syrup. It is a variation on the fritter recipes currently in the archives because it uses mashed potatoes rather than flour for the dough. Putnoi got the recipe from her Turkish grandmother, Victoria Corri, a Sephardic Jew. Karen Selwyn * * * * * * Turkish Fritters with Sweet Syrup: Bunelos 2 russet potatoes, peeled, boiled, and mashed 2 eggs, lightly beaten 1/2 cup grated Parmesan or Romano cheese cup matzo meal Salt and freshly ground black pepper to taste Olive oil, for frying For sugar syrup: 1/2 cup sugar 1 cup water 2 teaspoons freshly squeezed lemon juice Allow the potatoes to cool slightly. Place them in a bowl with the eggs, cheese, matzo meal, salt, and pepper. Stir the ingredients until smooth. In a large, deep saute pan, heat 1/2 inch of olive oil till hot but not smoking. Drop 2 tablespoons of batter at a time into the hot oil, and fry on all sides until golden brown. Place on a baking sheet lined with brown paper. While still hot drizzle bunuelos with the sugar syrup (recipe follows), honey, or cinnamon-sugar. Serve at once. Place the sugar, water, and lemon juice in a saucepan and bring to a boil. Stir to dissolve the sugar. Turn the heat to low and simmer for 15 minutes. Serves 6. Source: "Latke recipes to make sure your Hanukkah spuds aren't duds" Julie Riven THE BOSTON GLOBE (on-line edition), 12/09/98
