Hanukkah Fritters or Bumuelos
Fried-foods are an important part of Hanukkah celebrations from the savory potato latke to the sweet sufganiyot or jelly-filled donut. If you are from the southern United States, you are probably familiar with apple fritters. This Hanukkah delicacy originates from Jews in Spain and is called Bumuelo. It is also popular in Turkey and other Sephardic countries. Very similar to the common American fritter, you will enjoy this fried-food twist for your Feast of Lights celebration.
1 packet rapid-rise yeast
2 tsp sugar
1 cup and 1 Tbs warm water
1 Tbs canola oil
¼ tsp salt
2 cups flour
Vegetable oil for frying
Real maple syrup, honey, or powdered sugar
Combine yeast and sugar in medium bowl and stir in warm water. When mixture bubbles, add oil. In another medium bowl, mix together salt and flour. Stir flour into the yeasty liquid. With your hands, combine mixture until the dough is smooth. It will be sticky and soft. Cover bowl with plastic wrap and set in warm spot for one hour.
When dough has risen and is ready, heat oil in a deep pan. Keep at 375 F. Set aside a small bowl for wetting your hands. Scoop out 2-3 Tbs of dough and form a ball, opening a hole in the center with your thumbs. Slide off into the hot oil, carefully not to splash. These Hanukkah fritters will rise to the surface and puff up as they fry. Flip with tongs when golden brown and allow raw side to brown. Drain on paper towels. Feeds about 16. They are better served warm and drizzled with maple syrup or honey. Powdered sugar may also be used as an alternative to syrup.
Recipe adapted from: http://www.theglobaljewishkitchen.com/2012/12/10/bumuelos-or-chanukah-fritters/