RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Fritters, Hanukkah - dairy
This is from an article by Zillah Bahar in the Jewish Bulletin of Northern California; December 1, 1995. She writes: "... Chanukah Fritters from Nechama Tamler of Palo Alto. You'll love this alternative to the more traditional Israeli sufganiot because the recipe lets you dispense with all the rising, kneading and rolling that yeast entails. And you're still rewarded with a plump and golden cheese-flavored treat." This also fits in with the tradition of serving dairy dishes, but I intend to stay with my traditional meat menu. Ruth NECHAMA TAMLER'S CHANUKAH FRITTERS ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Makes about 10 fritters 1 cup cottage cheese 1 egg, well beaten 1/4 cup milk 1 cup flour 2 tsp. baking powder 1/2 tsp. salt 1 tsp. sugar (optional) oil for frying Combine cottage cheese and egg, then beat until well blended. Stir in milk. In a separate bowl, sift together flour, baking powder, salt and sugar, if desired. Add dry ingredients to wet ones and stir lightly. Drop by tablespoonfuls into a deep pot of hot oil. (Please protect yourself against splattering oil!) Fry until brown, 2 to 4 minutes. Drain on absorbent paper towels. Serve immediately with jam and sour cream. Recipe may be doubled. (c) 1995, San Francisco Jewish Community Publications Inc., dba Jewish Bulletin of Northern California. www.shamash.org/jb/bk951201/cook.htm Last Updated December 1, 1995
