I love eating sufganiyot for Chanukah.
But I don’t always love making them.
Scratch that. I like making them, but the rise time is a major bummer.
So last night, when I had a hankering for something fried, but didn’t want to wait a few hours for my yeast dough to rise, I had a thought: Apple fritters.
No yeast, no rise time.
Twenty minutes later, I was in apple fritter heaven.
They hit the spot PERFECTLY. They were just as tasty as a sufganiyah, with about one-fifth the prep time. In fact, I think I’ve uncovered a new Chanukah tradition for my house.
If you’ve got a similar aversion to the sufganiyah rise time, give this dairy-free apple fritter recipe a try. I think you’ll love it, too.
(And P.S. I checked a few recipes, and then tweaked them to work for me, as I always do. This one is based mostly on a recipe from Southern Food. But I made it pareve / dairy-free.)
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/3 cup almond milk (rice or soy would probably work fine, too)
- 1 egg
- 1 tsp vanilla, or more to taste
- 3/4 apple, peeled and finely chopped
- 1/2 cup confectioners’ sugar, sifted
Whisk together flour, sugar, salt, and baking powder.
In a separate bowl, mix milk, egg and vanilla. Add to dry ingredients and beat until smooth. Mix in chopped apple.
Drop by teaspoonfuls into hot oil, either in a deep fryer or in 2 1/2 to 3-inches deep. Fry until golden browned.
Drain well on cookie rack, over paper towels or newspaper. Dust with powdered sugar. Try not to eat the first batch while you finish frying the last one.
Do you have a favorite recipe for Chanukah – new or old? Deep fried or… baked? (Sacrilege )
Please feel free to share in the comments section!