Several Chanukahs ago, my husband came home with an electric deep-fryer large enough to accommodate a 12-pound turkey. I'd heard of suburban folks frying turkeys in their garages, but because we live in a Manhattan apartment I was less than thrilled with the gigantic appliance - which I had no room to store.
red horseradish, optional1 egg beaten9. If the oil in the pot sputters or boils up, turn off the flame. Do not use that oil again.My husband's family hailed from the Jewish community of Trieste, Italy, so every Chanukah we deep-fry rice balls. An Italian delicacy, these crunchy balls, held together with ricotta cheese, are sensational as hors d'oeuvres or side dish.6. Never submerge frozen, ice cold or wet foods into hot oil as they may cause flare-ups.On the theory that you can fry anything, I suggest widening your Chanukah repertoire. Here are some ideas:Deep-fried turkey is a fitting way to celebrate Chanukah, the festival of oil, because its preparation requires several gallons of oil. But how did fried foods become entwined with Chanukah's culinary history?1 1/2 teaspoons granulated saltBecause mixture is sticky, you should wet your hands while forming balls. Place a clump of the mixture in your palms and roll it into a ball 1 inch in diameter. Roll well to form a tight ball that won't fall apart while frying.Place the turkey into the bag and seal it. To keep the turkey submerged, cover the outside of the bag with weights, such as unopened cans of food. Do not brine the turkey in the deep fryer. Refrigerate for 8 to 16 hours.3. When deep-frying, you must use fresh (not frozen) turkeys.The BrineAs we light colorful Chanukah candles, our apartment fills with the scent of serious searing. Watching the candles twinkle, our family and friends can't wait to gobble the turkey.That first Chanukah, however, I acquiesced to deep-frying a turkey, which turned out to be more delicious than you can imagine. The bird was moist on the inside and crisp on the outside, an achievement that anyone who has roasted a turkey can tell you is no easy feat. Surprisingly, the bird didn't taste greasy.1 quart corn oil, or more if needed24 ice cubes1 . While some people fry turkeys by rigging up garbage cans on barbecue grills or above open fires, this is a dangerous practice. A safer route is to purchase a deep-fryer from a reputable company.brining bag or unused tall kitchen trash bagWhile fooling around in my kitchen, I've successfully fried some unexpected foods from Jewish cuisine into a whole new identity. Slices of sour pickles undergo a crusty transformation when they hit hot oil.1 pound haddock, groundUsing a long-riandled slotted spooh, place a few balls at a time in the oil. Fry for 3 minutes, rolling balls occasionally, until they are dark brown on all sides. Drain balls on a plate covered with paper towels. Serve immediately with horseradish, if desired.It started more than 2,1 00 years ago when the Greek king of Syria, Antiochus, occupied Israel. During his reign, the Jews and their customs fared poorly. When one of his officers arrived in a town outside of Jerusalem, he demanded the Jews take part in a Greek ceremony that entailed bowing to an idol and eating pork, both of which are forbidden by Jewish law.Deep-f rieft Gefilte Fish Balls2. For safety sake, it is imperative to follow all instructions that accompany a deep-fryer.Place breadcrumbs on a plate and reserve. In a large bowl, mix together until well incorporated haddock, egg, onion, granulated salt, white pepper, flour, dill and sugar. If mixture is too liquid to hold together, slowly add more flour until mixture is pasty.1 cup breadcrumbs, or more if neededSince then, fried turkey has become one of our most treasured holiday traditions. Of course, on the first night of Chanukah, we fill four skillets with latkes. Nothing is crunchier than grated potatoes browned in spattering oil. But on another night of this eight-day holiday, we invite a crowd and deepfry a turkey.1. Use a deep pot or saucepan, not a skillet or frying pan. A pot that comes with a basket insert is preferable.Candles had not yet been invented, so specially prepared olive oil was used to light the Temple's menorah. Finding only a one-day supply of the oil to keep the menorah burning, the Maccabees were awestruck that it lasted eight days, long enough for a new batch to be made.4. Heat the oil on a medium flame. Do not raise the flame.8. Keep small children away from the stove when you are deep-frying foods.Pour com oil to a depth of 3 inches in a medium-sized deep saucepan. Heat com oil on a medium flame to 375 degrees on an oil and candy thermometer, or until a drop of water sizzles in the oil.3. To reduce the chances of spatters or oil bubbling over, do not fill the pot or saucepan with oil more than halfway.Deep-fried turkey1/2 cup flour1/2 teaspoon sugar2. Face the pot's handle away from the edge of the stove to reduce the chances of knocking over a pot of hot oil. If possible, place the pot of oil on a back burner.7. To drain fried foods, lay down paper towels a reasonable distance from the flame so they do not catch fire.Non-kosher turkeys must be brined before deep-frying them. However, because kosher turkeys have already been salted, they should not be brined.1/4 teaspoon white pepper* Submerge any kind of pitted black or green olives (but not bottled or canned) into hot oil, where they will develop a delicious pucker within a minute or two.Outraged by such disrespect, the Maccabee family led a revolt to overthrow the occupiers. After defeating the Greek army, Judah Maccabee and his men began restoring the great Temple in Jerusalem, which lay in ruin.During the Maccabees' time, cheese pancakes were a popular fried food. Latkes weren't added to the Chanukah repertoire until centuries later. Jews from various countries now fry many kinds of foods, including donuts, fritters and pancakes.5. Always use a long-handled, slotted utensil to submerge or retrieve food from hot oil. Wear pot mitts when touching this utensil.12-pound turkeyGetting started:Roll ball in breadcrumbs until coated all around. Shake off excess crumbs and place on a clean platter. Continue until all batter has been rolled into balls and covered with breadcrumbs.1/2 pound kosher salt1 pound dark brown sugar6 quarts of hot waterThis spawned the eight-day celebration of Chanukah and the custom of observing the holiday by frying foods in oil.10. When you are finished deep-frying, turn off the flame and let the oil cool to room temperature before discarding it, preferably in a bottle or can with a top.While the brining bag is stiff enough to hold its shape, the trash bag is flimsy so it must be kept inside the large pot during brining.1 teaspoon dill, choppedBetter yet, the preparation time was reduced from several hours to 45 minutes.* Slide thinly sliced potatoes or florets of broccoli and cauliflower into a pot of hot oil until they turn delightfully brown. After placing them on paper towels and sprinkling with kosher salt, you'll savor every crisp mouthful.4. Use an oil with a high smoking point (preferably 450 degrees.). Aficionados recommend peanut oil as it imparts the most marvelous flavor. However, corn oil, safflower oil and canola oil are also safe choices. With the quantity of oil required, about 2 to 4 gallons, I suggest purchasing the oil at one of the big box stores.1 small onion, chopped fineIn a large bowl, stir salt and sugar in hot water until dissolved. Add ice cubes to cool down the brine. If it's still warm, chill it in the refrigerator. When cooled, pour the brine into a brining bag (available at kitchen stores) or line a pot deep enough to hold a turkey with an unused tall kitchen trash bag.Thoroughly rinse off the brine before deep-frying the turkey. Pat the turkey dry completely with paper towels. Before deep-frying the turkey, follow the manufacturer's instructions for technique, timing and amount of oil needed.Safety tips for stovetop deep-frying
Using a long-riandled slotted spooh, place a few balls at a time in the oil. Fry for 3 minutes, rolling balls occasionally, until they are dark brown on all sides. Drain balls on a plate covered with paper towels. Serve immediately with horseradish, if desired.
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