Tuesday, November 30, 2010

Nutmeg Doughnuts

3 1/2 cups flour
1 2/3 cups sugar
3 tbsp. freshly grated 

2 1/2 tsp. baking powder
1 tsp. kosher salt
3/4 tsp. baking soda
1 egg
1 egg white
1 cup buttermilk
4 tbsp. unsalted butter, melted
Canola oil, for frying

1. In a medium bowl, whisk together flour, 2/3 cup sugar, 1 tbsp. nutmeg, baking powder, salt, and baking soda; set aside. In a bowl, whisk together egg and egg white until frothy. Whisk in buttermilk and butter. Stir buttermilk mixture into dry ingredients to form a dough. Transfer dough to a floured surface; gently roll to 1/2" thickness. Using a floured 3 1/4" round cookie cutter, cut out rounds of dough and transfer to parchment paper-lined baking sheets. Gather dough scraps, knead briefly to form a ball; flatten and cut out more rounds. Repeat until all dough is used. Using a 1 3/8" round cookie cutter, cut out center of each round. Chill doughnuts and holes for 30 minutes. Meanwhile, combine remaining sugar and nutmeg in a large paper bag; set aside.

2. Pour oil into a 6-qt. Dutch oven to a depth of 2"; heat over medium-high heat until a deep-fry thermometer reads 325°. Working in small batches, fry doughnuts and holes, turning, until golden brown, 2–3 minutes for doughnuts and 1–2 minutes for holes. Using tongs, transfer doughnuts to a wire rack to drain. Shake doughnuts and holes in the paper bag to coat in the nutmeg-sugar.


Brown Rice Fritters

1⁄2 cup grated parmigiano-reggiano
1⁄2 tbsp. chopped fresh oregano
1⁄2 tsp. kosher salt
1⁄4 tsp. freshly ground black pepper
1 beaten egg
1⁄2 cup flour
1⁄4 cup olive oil
3 tbsp. butter, plus more for garnish
Finely chopped flat-leaf parsley leaves
1. Combine rice, parmigiano-reggiano, oregano, salt, pepper, and egg. Form rice mixture into eight 2" round cakes. Transfer cakes to a sheet tray and refrigerate for 30 minutes to allow them to firm up.
2. Put flour on a plate; dredge cakes in flour. Heat oil and 3 tbsp. of the butter in a 10" skillet over medium-high heat. Working in 2 batches, fry cakes, turning once, until golden brown, about 4 minutes per side.
3. Garnish each cake with a thin slice of softened butter and sprinkle with finely chopped flat-leaf parsley leaves.


4 medium russet potatoes, peeled
2 eggs, lightly beaten
1 medium yellow onion, peeled and 
   finely chopped
2 tbsp. matzo meal
Salt and freshly ground black pepper
2 cups safflower or canola oil
1. Grate potatoes on the large holes of a box grater. Working with small handfuls at a time, squeeze out moisture from potatoes and transfer potatoes to a large bowl. Add eggs, onions, matzo meal, and salt and pepper to taste and stir until well combined.
2. Heat oil in a large deep skillet over medium heat until hot but not smoking. Working in small batches, shape potato mixture into loose 3" disks, using a scant 1⁄4 cup for each disk, and fry in hot oil, turning once, until golden brown and crisp on the outside, 2–3 minutes per side. Transfer potato pancakes with a slotted spatula to paper towels to drain.
3. Season potato pancakes to taste with salt while still hot or serve with sour cream and/or apple sauce, if you like.

Funnel Cakes

2 1/2 cups flour
1/4 cup granulated sugar
2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
2 1/4 cups milk
2 eggs
Peanut oil
3/4 cup confectioners' sugar

1. Sift flour, granulated sugar, baking soda, baking powder, and salt together into a large bowl. Whisk milk and eggs together in a medium bowl, then add to flour mixture and whisk until batter is smooth.
2. Pour oil into a deep 8"–10" cast-iron pot to a depth of 3" and heat over medium-high heat until temperature registers 375° on a candy thermometer.
3. Using a funnel with a 1/2"–1/3"- wide spout, block funnel's spout hand, pour 1/3 cup of the batter into funnel mouth. Holding funnel about 5" above the hot oil, release your finger to open the spout, letting batter fall into oil, and quickly move funnel around, making circles and crisscrosses with the batter in the oil. Fry until batter is golden brown on each side, turning once, 30–45 seconds per side. Transfer funnel cake to paper towels to let drain, then dust with confectioners' sugar. Repeat process with remaining batter and confectioners' sugar, making 10–12 funnel cakes in all. Serve warm