Name: Fritters with Pine Nuts & Raisins
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup raisins; ½ cup grappa (or rum); 15 grams 1/2 oz active yeast if using pastry flour (25 grams if using all-purpose); 2 cups warm water; 4 cups pastry flour (it’s lighter than all-purpose and will rise better, but all-purpose can be used); 1/3 cup sugar (plus more for decorating); 1/2 cup pine nuts; grated zest of one orange; 1½ tablespoons candied etrog (optional); pinch of salt

Fritters with Pine Nuts & Raisins

Prep Time 15

Total Time 15

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Servings

Ingredients

1 cup raisins
½ cup grappa or rum
15 grams 1/2 oz active yeast if using pastry flour (25 grams if using all-purpose)
2 cups warm water
4 cups pastry flour it’s lighter than all-purpose and will rise better, but all-purpose can be used
1/3 cup sugar plus more for decorating
1/2 cup pine nuts
grated zest of one orange
1½ tablespoons candied etrog optional
pinch of salt

Instructions

1 Allow the raisins to plump in the rum or grappa for 30 minutes, then drain. 2 Dissolve the yeast in the water (which must be warm: you can use 1 cup of cold water and 1 cup of very hot water to reach the perfect temperature). Add 1/2 of the flour and allow to rest for 30 minutes in a warm area. 3 Then add the rest of the ingredients and mix until just combined. The mix will be just slightly thicker than a waffle batter. Let rest for 3 hours. 4 Heat at least 3 inches of peanut or olive oil in a wide pan with tall sides, and fry the batter by dropping spoonfuls into the hot oil. Fry until golden. Drain on a double or triple layer of paper towel, and dust with sugar.
As published in Joy of Kosher with Jamie Geller (Bitayavon Winter 2011) – Subscribe Now