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Fried pasta is popping up in many Jewish communities around the world, and this one probably looks a lot like others.
EVery cultured batter in one form or another. As I mentioned before, Jewish cuisine has long adopted deep-frying as the primary cooking method, from the origin of fish and chips many years ago, to latkes and sufganiyot on Chanukah.
Fried pasta is popping up in many Jewish communities around the world, and this one probably looks a lot like others. The base here is the Escoffier donut dough, which is very close to choux pastry, a.k.a. éclairs paste, churro dough, etc.
This gives about a liter of dough; I usually use a # 40 serving spoon (about 1?? oz / 50ml) to make my donuts; they come out about the size of a golf ball, maybe a little bigger, and cook relatively well in 8-10 minutes, which works in a restaurant environment. A larger fryer makes them faster than my countertop fryer, which will be faster than a pot on the stovetop.
Donuts
Ingredients
- 3.5 ounces (99g) of butter
- 16 fl. oz (473 ml) water
- 2 pinches of sugar
- 1 pinch of salt
- 2/3 pounds. (302 g, or about 10 2/3 oz) all-purpose flour
- 7 eggs
instructions
Put the butter, water, sugar and salt in a small saucepan (at least 2 liters) and bring to a boil. Add the flour and mix well with a spatula or wooden spoon, cooking over medium-high heat while stirring, until the mixture comes away cleanly from the sides of the pan.
Off the heat, add the eggs one by one, incorporating them completely before adding the next. Once fully combined, transfer to a cold non-reactive container (plastic, glass, ceramic) and allow the mixture to cool to room temperature.
Prepare a deep fryer (or a small pan of oil at least 3-4 inches deep over medium-high heat) until it reaches around 375 ° F. Use a thermometer to frequently monitor the temperature (if you can’t fix it to the side, check every two minutes and adjust your heat accordingly. Scoop up the dough with a small cookie spoon or two spoons, carefully shaping it into ball about the size of a shooter ball Fry dough in vegetable or canola oil at 350-375 ° F until golden brown Place on brown paper to drain oil. Coat liberally with powdered sugar and serve with the sweet sauces of your choice.
Chief Aaron blogs on the Isaac Agree Downtown Synagogue Facebook page. Reprinted with permission.
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