On Chanukah, it's all about the oil

Slice of Life

If asked what the quintessential Chanukah food might be the most probable answer would be potato latkes. However, the real star of the show should be the oil, not the potato. That whole miracle of the oil thing is what we are celebrating. Taking this into consideration, on one night of Chanukah my menu becomes all about frying up French fries and all other kinds of veggies in seasonings and batters.

According to Gourmet (a magazine that is sadly ceasing publication) the key to making the perfect French fries is to double fry them. They suggest that you flash fry them first to eliminate moisture, then fry them again for crispness. While the recipe for the fries was pretty good I decided that a few recipes that incorporate other vegetables and can be “oven” fried might just be the perfect food gift for readers. Some of the recipes call for regular corn oil, others olive or peanut. They all have their own distinctive flavor and you can really use them interchangeably.

FRENCH FRIES A LA GOURMET MAGAZINE (pareve)

• About 8 cups vegetable oil
• 2 pounds medium baking (russet) potatoes, peeled
• a deep-fat thermometer; an adjustable-blade slicer fitted with French fry or large (1/4-inch) julienne blade

Heat 1 1/2 inches oil to 325 in a 5-quart heavy pot over medium heat. While oil is heating, cut potatoes with slicer into 1/4-inch sticks. Fry potatoes in 5 batches for 1 1/2 minutes per batch (potatoes will not be golden) and transfer with a slotted spoon to paper towels to drain. (Return oil to 325 between batches.) Heat oil to 350. Refry potatoes in 5 batches until golden and crisp, about 5 minutes per batch, and transfer to clean paper towels to drain. (Return oil to 350 between batches.) Season fries with salt.

From Gourmet May 2009

SEASONED OVEN FRIES (pareve or dairy)

• 4 large potatoes
• 4 tablespoons olive oil
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons cayenne
• 2 teaspoons onion powder
• 1/4 teaspoon cumin
• Cheddar cheese (optional)
• Salt to taste

Preheat oven to 400. Cut potatoes into wedges and place them on a greased cookie sheet with sides. In a bowl combine the oil, paprika, garlic salt, chili powder, onion powder and cumin. Brush the wedges with the oil and spice mixture. Bake for 35 to 45 minutes depending on how crispy you want the fries. You can sprinkle the cheese over the top of the fries in the last 4 to 5 minutes of cooking. Salt to taste. Serves 4.

ROSEMARY PARMESAN SWEET POTATO FRIES (dairy)

• 3 large sweet potatoes
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon dried rosemary
• 1 tablespoon Parmesan cheese
• 1 to 2 tablespoons bread crumbs
• 3 tablespoon oil

Preheat oven to 450. Cut sweet potatoes, with skins on, into long thin sticks.

In a bowl, combine the oil salt, pepper, rosemary, bread crumbs and Parmesan cheese. Add the sweet potato sticks and toss to coat. Place cooling rack on top of cookie sheet, spread potatoes in a single layer on top of cooling rack.

Cook at 450 degrees for 40 minutes or until desired crispiness.

FRIED ZUCCHINI (pareve)

• 3 large zucchini, washed, trimmed, cut lengthwise into strips
• olive oil
• 1 tablespoon of salt

For batter:

• 1 1/2 cup soda water
• 1/2 teaspoon salt
• 1 1/2 cup flour

Put the zucchini pieces in a bowl, salt them lightly and then let them sit for 20 minutes. Pour off the liquid, pat dry and set them aside.

In a bowl combine the soda, flour and salt. Whisk together.

Heat the oil. Dip the zucchini strips in the batter and then fry them in the oil for 4 to 5 minutes. The batter will puff up while it’s frying. The strips will be done when they are lightly golden brown. Drain on paper towel and serve immediately. This doesn’t reheat well. Serves 4 to 5 as a snack.

BATTER FRIED

MUSHROOMS (pareve)

• 2 to 3 cups oil for frying
• 1 lb. whole white button mushrooms, cleaned and dried
• 2 eggs, beaten
• 8 oz. seltzer
• 1 cup cornstarch
• salt and pepper to taste

Preheat the oil in a deep fryer or in a deep saucepan. In a bowl combine the eggs and water and whisk to combine. Whisk in the cornstarch and salt and pepper a little bit at a time to prevent lumps. Dip the mushrooms in the batter and fry 1/3 of them at a time making sure that they don’t clump together. Fry them for 2 to 3 minutes or until they are golden brown. Drain on paper towels and season with a little salt. Serve with immediately. Serves 4 to 6. This recipe can be doubled or tripled.

GARLIC ONION RINGS (pareve)

• 2 cups flour
• 3 tablespoons breadcrumbs
• 3/4 teaspoon garlic salt
• 12 ounce beer, flat and at room temperature
• 1/4 cup oil, plus oil for frying
• 2 egg whites
• 4 LARGE flat sweet onions, cut in to 1/2 inch rings, separated

In a large mixing bowl, combine the flour, breadcrumbs and salt.  In another bowl combine the beer and the oil. Pour the beer mixture into the flour mixture, stirring with a whisk until just combined, do not over mix and let set for at least an hour. Heat at least 2 inches of oil in a deep fryer or large pot. While the oil is heating, beat the egg whites to stiff peaks and fold them into the batter being careful to not over mix. Dip the rings into the batter, then drop into the hot oil, making sure to not crowd them. Fry until golden brown. Drain on paper towel and serve. Don’t salt before serving. Serves 6 to 8.

Modified from The New Southern Cook