Fritlach are deep fried pieces of dough, dusted with powdered sugar- perfect for Chanuka. These can either be made from a batter spooned into hot oil or dough rolled thin and cut into interesting shapes.

Classic Fritlach
- Cooking and Prep: 45 m
- Serves: 25
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Contains:
Ingredients (12)
Batter
Dough
Start Cooking
Prepare Fritlach from Batter
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Blend ingredients until smooth.
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Heat two inch oil in one quart pot.
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Using fritter form (patty form shell), dip form into oil until very hot.
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Shake off excess oil.
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Dip form into batter, taking care not to cover rim of form with batter.
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Place batter-filled form into oil, fry until golden brown.
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Remove fritter from form.
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Repeat until all batter is used.
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Sprinkle liberally with confectioners sugar.
Prepare Fritlach from Dough
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Combine all ingredients to form smooth dough.
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Roll out to eighth inch thickness.
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Cut circles, 12 each of one inch, one and half inch, and two inch in diameter.
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Stack each size, smallest on the top, pinch in center to attach.
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Cut five small slits, round and round through outer two circles.
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Deep fry, face down, for 30 seconds. Do not turn.
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Sprinkle confectioners sugar.
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For bowties, cut into one and half inch x 3 inch strips, tie in center. Proceed as above.
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For diamonds, cut into diamond (◆) shape, slit through center, not cutting through. Pull top point through slit and pull back up.
Credit
Photography and Styling: Tamara Friedman