cucinanicolina

Festival of the Fried Foods

17 December 2006

Last night, we made a (too-small) batch of latkes that of course were fried into crisp perfection; they were preceded by matzo ball soup, and accompanied by a simple green salad, apple sauce, and roasted asparagus. For dessert, I made sufganiot (or, as the Washington Post called them in their recipe “Chanukah Donuts”), served with whipped cream and strawberry jam.

Using a food thermometer made all the difference — shockingly, it does matter how hot the oil is for frying. These are perhaps not the most heart-healthy (because of the whole oil thing), but they are surprisingly simple to make and are quite light in cholesterol. Also, they’re pretty darn delicious.

[It’s a little dark, but I think you’ll get the idea.]