2 yeast,active dry envelopes warm wat, er
2 1/2 cup flour, unbleached up to 3 salt
2 tsp anise seeds
2 tbsp olive oil
1 cup raisins, seedless dark
1 cup olive oil, or other for frying
1 1/2 cup honey
2 tbsp lemon juice
Directions
Frittelli di Chanuka Dissolve the yeast in 1 cup of warm water.
Combine flour, salt and anise seeds in a bowl. Gradually add the
dissolved yeast and the 2 Tbsp olive oil, mixing until a rather soft
dough is formed. Turn out onto a floured working surface. Knead for
about 10 minutes or until dough is smooth and elastic.
Spread the raisins over the working surface 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 and let rise in a warm place
for 1 hour or till doubled in bulk.
With the palms of your hands, flatten down to about 1/2" thickness.
Let rest, uncovered, 15 minutes. With a sharp knife, cut into 36
diamonds.
Heat the oil in a deep saucepan and fry the diamonds a few at a time,
turning, until golden brown on both sides. Transfer to a paper towel
to drain.
Heat the honey in a saucepan with 2 Tbsp of lemon juice and boil for
just 3 minutes. Arrange frittele on a serving plate and pour the hot
honey over them. YIELDS: 3 dozen
Servings: 1 servings
Chanuka Fritters Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Food historians have proved the existence of recipes back into ancient history, at least as far back into recorded history as early Egypt, and maybe even further. In practice though, in the main part, these old cookbooks were just primitive pictorial instructions for preparing meals.
Progressing into The time of the romans 25BC a man called Apicius created a number of scripts describing recipes prepared by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, main course and dessert, something that is very familiar to us today. This early Roman chef recounts how the chefs of Roman times were skilled in the use of many aromatic flavors, including some familiar names for example thyme, rue and parsley. Over the next few centuries, the rich families of the West competed with each other to offer the most extravagent meals, and as a result chefs and their recipe collections were much in demand. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe publications became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, trying out, and writing down recipes common in their social group. By the arrival of the twentieth century, cooking publications were in great demand, mostly as a result of increased literacy, leisure time and having more money. |
We hope you enjoy this Chanuka Fritters recipe.
