It’s deep fried rugelach! What could be better for Hanukkah?? Or any Tuesday. I’ll repeat that. Deep. Fried. Rugelach.
Oh no she didn’t! Yes. Yes I did.
Hanukkah is all about super indulgent food. And what could be more indulgent than taking a rich cookie and deep frying it and then smothering it in powdered sugar?? If you said dipping it in a boozy chocolate sauce, well shoot. That would be more indulgent. Next time. But deep fried rugelach is up there!
It’s actually easier than you’d think. Freeze your favorite rugelach. This helps solidify it so the cookies don’t fall apart when you are battering and frying. I used my chocolate chili rugelach from yesterday! And a few leftover of another rugelach I’m working on for January. I’ll share soon I promise! Whip up the batter, fry. Rejoice over the pillows of fried goodness in front of you! Try not to finish the whole plate.
It’s as easy as pie. Or, well, rugelach.
But what would dessert be without the rest of a Hanukkah meal? Okay, you can skip straight to dessert, but I suggest checking out my fellow bloggers Hanukkah recipes:
Appetizer: Samantha from The Little Ferraro Kitchen made Turkish Lentil Soup
Main: Melinda from Kitchen Tested made a Roasted Jalapeno and Cheddar Strata
Side: Miriam from OvertimeCook made Mac and Cheese Latkes
Drink: Chanie from Busy In Brooklyn made Gelt Hot Chocolate
Deep Fried Rugelach
- 24 rugelach cookies you can always use less if you want, frozen
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1 tablespoon granulated sugar
- Pinch of salt
- 1 large egg yolk
- 1 1/4 cups sparkling water
- Canola or vegetable oil for frying grape seed works too!
- Powdered sugar for garnish
- To make the batter, combine flour, baking powder, granulated sugar and salt in a large bowl. Whisk together and then add in egg and sparkling water and mix well. You want a thick batter to coat the cookies well. Make batter right before you are going to fry, not before. This will ensure a light and fluffy coating!
- Heat 3-4 inches of oil in a large, heavy bottomed stock pot to 375 degrees F using a candy thermometer. Set aside a cooling rack over paper towels.
- Take 2-3 of the cookies out of the freezer and coat in the batter on all sides. Leave remaining cookies in the freezer. Using a slotted spoon, remove each cookie from the batter; let any extra batter drop off, and carefully place in the oil. It's hot!
- Fry for 3-4 minutes, flipping a few times, until brown and crispy. Place on cooling rack to drain and repeat with remaining cookies.
- Serve warm with lots of powdered sugar!
Oh and P.S. if you still need a super last minute Hanukkah gift, can I suggest some items from my store? 🙂