If you love fried foods, Hanukkah gives you a guilt-free reason to serve many of your favorites. While potato fritters are much appreciated, how can one resist a fritter for dessert? The Italian honey topping is wonderful, but, as a change of pace, you could dip these briefly in a classic Middle Eastern sugar-and-water syrup seasoned with cinnamon stick and orange zest. In Greece these fritters are called loukoumades, and in Turkey, lokma.
In a small bowl, dissolve the yeast and sugar in the lukewarm water and let stand until foamy, about 5 minutes. In a large bowl, stir together the flour, aniseeds, and salt. Add the yeast mixture,
Turn the dough out onto a lightly floured work surface, punch it down, and flatten it into a square or rectangle
Pour vegetable oil to a depth of
When all of the fritters are fried, make the glaze by stirring the lemon juice into the warmed honey. Drizzle the honey over the fritters and serve warm.
© 2000 Joyce Goldstein. All rights reserved.