Ponchiki
These doughnuts were a specialty of Warsaw Jewish bakers. The Polish Catholics who stood in line to buy them in the depths of winter probably did not realize that they were eating a Jewish delicacy made to celebrate Chanukah, when fried foods are traditional. Nowadays these doughnuts are as popular in Israel, where even Arabs enjoy them.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 eggs
- 1 1/2 cups sour cream
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- oil for deep-frying
- 3 cups confectioners sugar
Instructions
- Combine all ingredients except oil and confectioners sugar in a large mixing bowl. Blend well; the batter will be very soft.
- Heat the oil in a deep-fryer until it is so hot that a cube of bread dropped into it will brown in 1 minute, about 375°F.
- Drop a few tablespoons of the mixture carefully into the oil and fry until golden brown on one side, then turn and fry on other side, about 3 minutes.
- Drain on paper towels and continue with remaining batter.
- When all the doughnuts are done, pour the confectioners sugar onto a shallow platter and roll doughnuts in it to coat thoroughly. Serve warm.
Calories: 429 kcal
Carbohydrates: 79 g
Protein: 6 g
Fat: 10g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 63 mg
Sodium: 178 mg
Potassium: 119 mg
Fiber: 1 g
Sugar: 48 g
Vitamin A: 328 IU
Vitamin C: 1 mg
Calcium: 89 mg
Iron: 2 mg