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 rosettes brings back memories of warm kitchens and the comforting smell of frying oil.
If you’re looking for a nostalgic treat that’s easy to make and uses up your sourdough discard, then look no further. This recipe for sourdough rosettes is simple and only requires a pair of rosette irons, which can be easily purchased online. 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.
This recipe is not only delicious but also super easy to make, with a preparation time of just 10 minutes and a cook time of 15 minutes. It’s a great way to use up your sourdough discard! If you’re not familiar with sourdough discard, check out this article to learn more about it. The only unique thing this recipe requires is a pair of rosette irons, which is a small investment worth making for this delicious treat.
Bring back the memories of your grandmother’s kitchen and enjoy the sweet, crispy goodness of sourdough
- 1 (optional)Rosette iron Coconut oil candy thermometer
- 50g non-active starter (sourdough discard)
- 285g milk or almond milk
- 200g All Purpose flour
- 2 eggs
- 25g honey
- 3g salt
- 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.
- 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.
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