Drop Donuts
Makes about 2 dozen
INGREDIENTS
1/2 cup granulated sugar
1/2 teaspoon kosher salt
A few gratings of fresh nutmeg
2 1/4 teaspoons baking powder
2 cups all purpose flour, sifted
1/3 cup whole milk
1/4 cup heavy whipping cream
2 large eggs
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
Canola oil, for frying
Powdered sugar or cinnamon sugar, for rolling
METHOD
1.
In a large mixing bowl whisk together the sugar, salt, nutmeg, baking
powder and flour. Stir in the milk, cream, eggs and vanilla and
vinegar.
2.
Preheat peanut oil in Deep Fryer to 350°.
3.
Using a small ice cream scoop or two spoons, scoop up batter drop
dough by tablespoon bits into oil. Fry for about 4 minutes, turning
donuts over once.
4.
Remove finished donuts and drain on an absorbent towel.
5.
Roll in sugar as desired and eat while hot.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Falafel
Makes 18 falafel
INGREDIENTS
1 12-ounce bag dried chickpeas, soaked for 12 hours
1 large onion, peeled and quartered
6 cloves peeled garlic
1 teaspoon dried chili flakes
2 teaspoons whole cumin seed
1 tablespoon whole coriander seed
1/2 cup each, fresh Italian parsley leaves and cilantro leaves
2 tablespoons tahini
1 tablespoon fresh lemon juice
1 teaspoon baking powder
1 tablespoon kosher salt
METHOD
1.
Soak chickpeas for 12 hours in cold water and then rinse but do
not cook.
2.
Preheat peanut oil in Deep Fryer to 350°.
3.
Combine chickpeas and all remaining ingredients into bowl of food
processor and pulse until evenly combined and chickpea pieces are
small. Do not puree too finely.
4.
Use a small ice cream scoop to form round balls of the batter and
drop 6 balls carefully into hot oil. Fry for 4 - 5 minutes or until dark
brown on all sides. Remove and drain on absorbent paper. Repeat
with remaining mixture.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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