December 12, 2011
Frying high: Keeping known, lesser-known culinary traditions
Latkes and sufganiyot, the jelly-filled doughnuts especially popular in Israel, are well-known Chanukah fare made with oil to signify the holiday tale.
Lesser known is the tradition of cheese and the story of Judith.
Like the Chanukah story, which is part of the Apocrypha—books not incorporated in the Bible—the book of Judith tells of a beautiful widow whose town was under siege by the army of the Assyrians and decided to visit the commander in chief of the army to ask him not to overtake the town. As the story goes, she gives him wine, he gets fall-down drunk and falls into a stupor. Judith beheads the king and saves her people and the town.
Legend has it that Judith fed him cheese to make him thirsty, and since she lived in the same period as the Maccabees, Jews of various communities instituted the custom of eating cheese dishes in honor of her heroism.
On my cookbook shelf is a a classic written in the 1970s—“A Taste of Tradition” by Ruth Sirkis, the “Julia Child of Israel.” Sirkis has written numerous cookbooks and was the food editor for a major Israeli women’s magazine; she also had a popular radio show.
“A Taste of Tradition” covered all the Jewish holidays; below are some of her Chanukah recipes. Plus to celebrate Judith, some cheese recipes are included from various sources.
This recipe is from “Spice and Spirit, The Complete Kosher Jewish Cookbook of the Lubavitch Women.”
1 cup milk
1 cup drained cottage cheese
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons sugar
1 teaspoon vanilla extract
1/2 cup oil
1. Place eggs, milk, cottage cheese, flour, baking powder, salt, sugar and vanilla in a bowl and mix until smooth.
2. Heat oil in a frying pan (if using nonstick pan, use less oil.) Drop batter by spoon into hot oil. Fry until brown on both sides. Drain on paper towels and continue until all batter is used. Keep warm until serving. Serve with sour cream or applesauce.
VANILLA RICOTTA FRITTERS
This recipe comes from a Chicago chef Gale Gand, who got it from her mother-in-law.
3 large eggs
1/4 cup sugar
1/2 teaspoon vanilla extract
1 cup whole milk ricotta cheese
1 1/4 cups flour
2 teaspoons baking powder
1. In a large saucepan, heat 2 inches of vegetable oil. Set a large wire rack over a baking sheet, top with paper towels and position near the saucepan.
2. In a large bowl, beat the eggs, sugar and vanilla with a wooden spoon. Add the ricotta and beat until smooth. Add flour and baking powder and beat until just blended.
3. Using a very small ice cream scoop or 2 teaspoons, slide 8 walnut-size rounds of batter into the hot oil. Fry over moderate heat until deep golden all over and cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the fritters to the rack to drain. Continue frying the remaining fritters in batches of 8. Arrange the fritters on a platter and dust well with confectioners’ sugar. Makes 8 servings.