Hanukkah Frying Pan Cookies
Submitted by aprilsmurf
Deep-fried Hanukkah cookies with lemon zest, dusted in cinnamon sugar while still warm. Crispy on the outside and soft inside, these traditional fried dough balls celebrate the holiday’s oil tradition in every golden bite.
YIELD
12 servingsPREP
15 minCOOK
15 minREADY
30 minFrying in oil is central to Hanukkah celebrations, and these cookies honor that tradition beautifully. Small balls of lemon-scented butter dough get deep-fried until golden, then tossed in cinnamon sugar while still warm so the coating sticks and melts slightly into the surface.
The dough itself is rich with butter and eggs, closer to a soft cake batter than a stiff cookie dough. The lemon peel brightens everything and keeps the flavor from being one-note sweet. When the dough balls hit the hot oil, they puff up and develop a crisp, golden shell while staying tender and cakey inside.
Frying in batches of about 8 is important. Crowding the pan drops the oil temperature, and low-temp frying soaks oil into the dough instead of crisping the outside. Keep the oil steady and give each ball room to float and turn.
Kitchen Tips
- Test the oil with a small piece of dough first. It should sizzle and float immediately.
- Turn the cookies with a slotted spoon halfway through for even browning on all sides.
- Toss in the cinnamon sugar while still hot. Once they cool, the sugar won’t stick.
- Drain on paper towels for a minute before coating so excess oil doesn’t make the sugar clump.
Variations
- Roll in powdered sugar instead of cinnamon sugar for a sofnganiyot-style finish.
- Add a pinch of cardamom to the cinnamon sugar for a Middle Eastern twist.
- Fill cooled cookies with a piping bag of jam or chocolate ganache for a stuffed version.
Ingredients
Directions
Cream butter and 1 cup sugar in bowl until light and fluffy.
Add lemon peel and salt.
Beat in eggs one at a time.
Sift together flour and baking powder in separate bowl.
Fold into butter mixture to make dough.
Heat enough oil for frying in deep frying pan to 360.
Shape dough into small balls and drop about 8 at a time into hot oil.
Fry 3 minutes.
Turn with slotted spoon and let dough fry until golden brown, 2 to 3 more minutes.
Lift out cookies with slotted spoon and drain on paper towels.
Combine remaining ¼ cup sugar and cinnamon, and while cookies are warm, sprinkle on the sugar and cinnamon.
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