email this pageFusing the cuisines from various culture, Chef Michelle Bernstein of Michy’s in Miami created carciofi alla Giudaia, or Italian Fried Artichokes, which she serves at home and at her restaurant, and Apple Fritters, a perfect dessert or breakfast dish, especially during the Passover observance.
Apple Fritters
Ingredients
1 cup unsalted matzo meal
3 large eggs
1/2 teaspoon salt
2 tablespoons vegetable oil plus oil for frying
1/2 cup water
3 peeled Granny Smith apples, diced
½ teaspoon ground cinnamon
Pinch of ground cloves
2 tablespoons sugar
Honey and walnuts (optional)
Instructions
3 large eggs
1/2 teaspoon salt
2 tablespoons vegetable oil plus oil for frying
1/2 cup water
3 peeled Granny Smith apples, diced
½ teaspoon ground cinnamon
Pinch of ground cloves
2 tablespoons sugar
Honey and walnuts (optional)
1. Beat matzo meal, eggs, salt, 2 tablespoons of oil and water together in a medium bowl with a spoon to form a batter. Carefully stir in apples, cinnamon, cloves and sugar.
2. Heat about 2 inches of oil in a heavy frying pan to 325F. Drop batter by the spoonfull or small ice-cream scoop, about 5 at a time, into hot oil. Fry until golden brown on each side. Serve warm. Drizzle a little honey and walnuts over fritters just before serving. Yield: 20 fritters.
Nutritional Information
2. Heat about 2 inches of oil in a heavy frying pan to 325F. Drop batter by the spoonfull or small ice-cream scoop, about 5 at a time, into hot oil. Fry until golden brown on each side. Serve warm. Drizzle a little honey and walnuts over fritters just before serving. Yield: 20 fritters.
Per fritter: 150 calories, 12g fat, 2g prot., 9g carbs., 0g fiber, 70mg sodium.
Italian Fried Artichokes
Adapted from The New American Cooking by Joan Nathan (Alfred A. Knopf, 2005). Serve this dish with a lemon dipping sauce or lemon mayonnaise.
Ingredients
Ingredients
Juice of 1 lemon
2 bay leaves
1 teaspoon sea salt or to taste
Handful of peppercorns
3 large artichokes (about 1 pound each)
Vegetable oil for deep frying
Instructions
2 bay leaves
1 teaspoon sea salt or to taste
Handful of peppercorns
3 large artichokes (about 1 pound each)
Vegetable oil for deep frying
1. Bring 3 quarts of water to a boil in a large pot with lemon juice, bay leaves, sea salt and peppercorns. Drop in artichokes. If necessary, add more water to just cover them. Cook about 15 minutes or until tender but still a little firm to the touch when pierced with a fork at the stem. Remove artichokes cooking tongs and let them cool slightly.
2. Remove outer leaves from artichoke, cut off ¼ inch from stem and tip ends, then cut each heart into 4 vertical pieces. Scoop out choke and feathery fibers embedded in center and refrigerate heart.
3. Fill a wok or frying pan with about 3 inches of oil and heat to 365F to 375F. Deep-fry 2 to 3 artichoke pieces at a time for 3 to 5 minutes; they will puff slightly as they cook. Serve hot, sprinkled with additional sea salt. Serves 4 to 6.
Reprinted with permission from Joan Nathan's New American Cooking (Alfred A. Knopf, 2005, www.aaknopf.com). "Spring Passover Table," April 2006 Relish.
2. Remove outer leaves from artichoke, cut off ¼ inch from stem and tip ends, then cut each heart into 4 vertical pieces. Scoop out choke and feathery fibers embedded in center and refrigerate heart.
3. Fill a wok or frying pan with about 3 inches of oil and heat to 365F to 375F. Deep-fry 2 to 3 artichoke pieces at a time for 3 to 5 minutes; they will puff slightly as they cook. Serve hot, sprinkled with additional sea salt. Serves 4 to 6.
Reprinted with permission from Joan Nathan's New American Cooking (Alfred A. Knopf, 2005, www.aaknopf.com). "Spring Passover Table," April 2006 Relish.
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