Fry-Tfully Delicious

THE SOUND OF THE SIZZLE IS BACK! Do you feel like a mad scientist when you stand over boiling oil, waiting impatiently to throw food in the pan? Even if you don’t do this regularly, Chanukah is definitely the time to fry. It doesn’t stop with doughnuts and latkes either. Use your imagination or turn the page for some inspiration. Anything is fry-able if you just believe.

Tip: Deep-fry your doughnuts one at a time in a small pot to avoid wasting so much oil.

—Chaya Surie Goldberger

Beer-Battered Mexican Meatballs with Doctored Salsa

With everything we have deemed worthy of frying over the years, it’s a wonder it took us this long to reach the meatball. The best supper with an added beer-battered crunchy shell? There’s no way it could be anything short of delicious. Really, it’s a no-brainer. And to elevate your game, dip these flavor bombs into a sauce that takes zero effort to create.

SERVES 4-6

• 1 lb (450 g) ground meat
• 1 shallot, diced
• 3 cubes frozen garlic
• 2 cubes frozen parsley
• 2 cubes frozen cilantro
• 1 tsp onion powder
• 1 tsp cumin
• ½ tsp salt
• ½ tsp smoked paprika
• ½ tsp chili lime seasoning (if not available, use paprika instead)
• ½ tsp coarse black pepper
• 1 Tbsp lemon juice
• 1 egg

Beer Batter

• 1 cup flour
• ½ tsp baking powder
• 1½ tsp salt
• 1 tsp garlic powder
• 1 cup light beer

Doctored Salsa

• ½ cup salsa of choice
• ¼ cup teriyaki sauce
• 2 Tbsp honey

Mix all the meat mixture ingredients together until everything is combined. Roll the meatballs, using a heaping tablespoon of meat for each ball.