Sourdough Rosettes (Fritlach)

When it comes to Jewish cuisine, nothing quite says Chanukah like deep-fried treats. And one treat that has stood the test of time is the sourdough rosette. These delicate, crispy, and sweet fritters, known as “fritlech” in Yiddish, were a staple in the kitchens of many Hungarian and Polish Jewish grandmothers. The mere mention of sourdough fritlech brings back memories of warm kitchens and the comforting smell of frying oil.

This recipe for sourdough rosettes is simple and the only unique thing this recipe requires is a rosette iron, which is a small investment worth making for this delicious treat.. In addition to being a Chanukah staple, sourdough rosettes are also enjoyed in different cultures and seasons, from Italy to Germany, France to Norway, and the Netherlands to Sweden.

These rosettes stay crispy for 1-2 daysmaking them a perfect treat for parties or large gatherings. Simply store them in a container to maintain their crispness.

Bring back the memories of your grandmother’s kitchen and enjoy the sweet, crispy goodness of sourdough

Sourdough Rosettes

Experience a traditional Chanukah treat rooted in Eastern European Jewish culinary heritage. Simple to make, these sweet, crispy fritlach are perfect for advance preparation, ideal for gatherings and celebrations."

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

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Servings

20 rosettes

1x2x3x

Equipment

• Bakers Scale
• Rosette iron
• Frying Thermometer
• Cooling Rack
• Sheet pan
• Coconut Oil
• Sugar Duster
• Slotted spoon

Ingredients

• 50g non-active starter (sourdough discard)
• 285g milk or almond milk
• 200g All Purpose flour
• 2 eggs
• 25g honey
• 3g salt

Instructions

• In a bowl, mix all ingredients until well combined (the batter should be a liquid pancake batter consistency)
• At this point, you can fry right away or let it ferment in the fridge for 6-24 hours.
• When you're ready to fry, add oil to a heavy pot to measure about 2-3 inches deep (I used refined coconut oil)
• Heat the oil to 325-335°F
• While the oil is heating up, prepare a cooling rack over paper towels next to the stove.
• Dip the rosette iron in the hot oil and heat it for 1-2 minutes. Keep a paper towel handy and wipe away any excess oil.
• Dip the hot mold in the batter then in the hot oil (Make sure the batter only comes up ¾ of the sides, do not let it come all the way to the top otherwise you won’t be able to remove the fried dough).
• The batter will start to pull away, use a tong or fork to push away the rosette from the iron. Flip the rosette and fry for an additional 5-8 seconds.
• Remove the rosette from the oil and place on a cooling rack.
• Once cooled, sprinkle with confectioners' sugar or dip in cinnamon sugar.

Notes

• Preparing this batter is super easy, the consistency should be a thin batter (If it is too thick the rosettes will not turn out crispy).

• Make sure the iron is hot before dipping it into the batter, otherwise, the batter will not adhere to the iron (read the instructions exactly on how to prepare it).

• A frying thermometer is not essential, but I highly recommend it to yield consistent results. If the oil is not the correct temperature, the batter will stick to the forms.