Hanukkah treats: 5 doughnut delights

By Adell Shneer and The Canadian Living Test Kitchen

Fried foods, such as these new variations of doughnuts, are a delicious and symbolic Hanukkah tradition.

Fried foods are part of the Hanukkah tradition of commemorating the miracle of the Temple oil lasting eight days instead of the expected one. This Hanukkah, instead of the traditional jelly-filled sufganiyot (Israeli jelly-filled doughnut), try your hand at any of these fried delights.

Watch it: Use a deep-fryer thermometer and keep an eye on oil temperature as it rises and falls during frying, making adjustments to the heat source as needed.

All oils are not equal: Cooking oils have unique smoke points (the point at which they begin to smoke), which are determined by their fatty-acid content. The best oils for deep-frying are the ones with a high smoke point, such as canola, cottonseed, grapeseed and safflower. The clean neutral taste of safflower oil is best for doughnuts. It makes them light and crisp, and the oil remains clean longer than other oils.



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