The sweet taste of Hanukkah
- 2 cups all-purpose flour
- 1 Tbsp. sugar
- 1 Tbsp. baking powder
- ½ Tsp. salt
- 1 cup milk
- 3 Tbsp. vegetable oil, plus 4 to 6 cups for frying
- 2 large eggs
- 1 tsp. Chef Merito® Lemon Pepper Seasoning
- ½ cup lemon curd for glazing (optional)
Whisk together flour, sugar, baking powder, and salt in a medium bowl. In another small bowl, whisk together milk, 3 Tbsp. oil, eggs, and Chef Merito® Lemon Pepper Seasoning. Stir the wet ingredients into the dry until just combined. (The batter will be slightly lumpy, like a thick pancake batter.)
Heat oil in a large, straight-sided skillet over medium-high heat until it reaches 350º F on a thermometer. Slowly drop tablespoons of batter into the oil using a silicone spatula to release batter from spoon. Cook until deep golden brown and puffed — turning occasionally — about 3 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Let cool.
In a small bowl, use a little warm water to soften the lemon curd, whisk until yoghurt consistency. Roll donuts in lemon curd glaze and serve.
Potato Pancakes (Latkes)
- 2-3 Russet potatoes (about 1 lb.)
- 2 Tbsp. flour
- 2 eggs
- 1 Tsp. salt
- ½ Tsp. Chef Merito® Black Pepper
- 1 tsp. Chef Merito® Garlic Powder
- Oil for frying (as needed)
Peel potatoes and cut into 1-inch cubes. Grind in food processor until pureed. Pour over clean dish cloth or cheese cloth; pull corners of cloth together and squeeze liquid out. Put dried potatoes into a mixing bowl. Add eggs, flour, salt, garlic, and pepper. Blend together until smooth.
Drop 3 to 4 large spoonfuls of potato mixture onto a shallow pan with about 1/4-inch oil heated to medium heat. Flip when bottom turns golden in color and fry on other side (about 3 to 4 minutes per side). Remove with slotted spatula and place on a plate covered with paper towels.
Optional: serve with sour cream