Deep Fried Rugelach
Recipe type: Dessert
Cuisine: Hanukkah
Prep time: 
Cook time: 
Total time: 
Serves: 24 cookies
It's deep fried rugelach! What could be better for Hanukkah?? Or Tuesday. I'll repeat that. Deep. Fried. Rugelach.
  • 24 rugelach cookies (you can always use less if you want), frozen
  • 1 cup all-purpose flour
  • ¾ teaspoon baking powder
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • 1 large egg yolk
  • 1¼ cups sparkling water
  • Canola or vegetable oil for frying (grape seed works too!)
  • Powdered sugar for garnish
  1. 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!
  2. 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.
  3. 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!
  4. Fry for 3-4 minutes, flipping a few times, until brown and crispy. Place on cooling rack to drain and repeat with remaining cookies.
  5. Serve warm with lots of powdered sugar!
Recipe by What Jew Wanna Eat at