Maple Beef-Fry Bread

Chaya Surie Goldberger Chaya Surie Goldberger
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When planning your Chanukah dinner menu, fried food comes to mind. While we usually fry the main course or dessert, why don’t you try a fried dough for an appetizer? This recipe takes Chanukah frying to a whole new level. Your guests will definitely be asking for seconds.

40m 10
Easy Meat

Contains: Gluten, Wheat

Directions

  1. Heat the oil in a pan. Add the beef fry and sauté until slightly crispy. Add the maple syrup and sauté for another two minutes,

    mixing constantly to avoid burning or overcooking the beef fry.

  2. Remove the beef fry and fat bits from the pan with a slotted spoon and put them into a bowl to cool. Don’t discard the oil and drippings.

  3. Place flour, baking powder, salt, and black pepper in a mixing bowl. Add the water and beef fry and mix until it forms a soft, slightly sticky dough. Allow dough to sit for 10 minutes.

  4. Divide the dough into 10 equal parts, each about the size of a golf ball, and roll it with a rolling pin. It should be about four inches (10 centimeters) in diameter.

  5. Add oil to the same pan to equal one and a half inches (four centimeters) of oil and heat. Drop the pieces of dough into the pan and fry until lightly golden, about one to two minutes per side.

Credits

Tips:
For a perfect appetizer, top the breads with roasted fennel, some salad greens,
candied maple beef-fry strips, and maple aioli. You can also add several slices of your favorite steak.

Notes:
These breads are best served fresh and can’t be frozen. However, you can make the dough a day in advance, refrigerate it, and then allow it to come to room temperature when you’re ready to fry it.

Description:
Photography by Hudi Greenberger.
Food and Prop Styling by Shaina Maiman.
Food Prep by Leah Hamaoui.

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beef fry bread Chanukah Chaya Surie Goldberger dough facon fall flavors fried food kosher bacon latkes maple meat
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