Oh, the joys of preparing and eating Sufganiot. Perhaps you are a serious latke fan. I used to be. Then, once upon a time after eating Chanukah latkes for four or five days straight, I decided to make Sufganiot. Truthfully, I was afraid--I had been warned that yeast-based recipes can be unpredictable. This recipe uses self-rising flour, which contains baking powder, so it's relatively easy-peasey. It's quick, it's cheap, it's tasty--and it gets the cook in and out of the kitchen with relative ease and little mess. (Okay, the mess is relative.) Today, we fried Sufganiot in Gan Aleph. Here's our recipe:
2 1/2 cups self-rising flour
2 eggs
1 1/2 cups sour cream (not low fat--real sour cream, please, or this recipe will not work.)
2 tablespoons sugar (plus some extra to roll the doughnuts in when finished frying)
1 teaspoon lemon juice
1/4 teaspoon salt
1/2 teaspoon vanilla
At least 32 ounces vegetable oil
Combine flour, eggs, sour cream, sugar, lemon juice, salt and vanilla in a mixing bowl. Mix well. Batter will be soft.
Heat oil to about 370 degrees. Drop batter, about a tablespoonful for each doughnut, into the hot oil.
Fry until the underside becomes light brown. Turn over and fry until light brown and firm. Remove from oil with a slotted spoon and drain on paper towels. Sprinkle with granulated sugar. Serve warm.
Makes about 24 doughnuts.
Remember to share a story of the Chanukah miracle of the oil with the children as you eat and enjoy your Sufganiot.
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