Among the many festive elements of Chanukah is the custom of eating special foods, some fried in oil and some dairy-based.  Susie has two great recommendation for you to taste test, both from her latest cookbook, Kosher By Design Teens and 20-Somethings.  Another – Pasta Quattro Formaggio – was posted last week. Enjoy them!

One of the wonderful things about Chanukah is that you have eight nights to share these yummy recipes with family and friends!

This recipe has a parve option, but some of the cornbread/muffin mixes are dairy, so shop carefully. Also, they vary in size, so you may need 2 packs; just make sure you have at least 10 ounces of mix before you begin the recipe.

1  small zucchini, with skin, cut into 1/4-inch pieces

1  cup broccoli florets

1  cup cauliflower florets

water as needed

1  large egg

1  cup milk or plain unsweetened soy milk

1  tablespoon canola oil

1⁄2  teaspoon fine sea salt

2  cups dry cornbread mix

2  tablespoons all-purpose flour

canola oil for frying

jarred marinara sauce, warmed, for dipping

1.  Place the zucchini into a 2-cup measuring cup. Break the broccoli and cauliflower florets into tiny florets, cutting away the thicker stem parts.

2.  Add enough of the tiny broccoli and cauliflower florets to the zucchini to make 2 cups. Place into a microwave-safe bowl. Cover with water. Microwave on high for 4 minutes, until the vegetables are soft. Drain and set aside.

3.  In a medium bowl, whisk the egg, milk, tablespoon canola oil, and salt. With a silicone spatula, stir in the cornbread mix and stir until a smooth batter forms.

4.  Sprinkle the flour over the drained cooked vegetables. This will keep them from sinking to the bottom. Mix vegetables into the batter, using your spatula to distribute them evenly.

5.  Heat 1⁄2-inch canola oil in a large skillet over medium heat. You will know the oil is ready when you drop a tiny amount of batter into the pan and it sizzles. If it sizzles too vigorously, turn the heat down. Use a 1⁄4-cup measuring cup to add the batter to the pan; do not crowd. Depending on the size of your skillet, work with 3–4 fritters at a time. Use a metal spatula to flatten each fritter as the batter hits the pan. Fry for 2–3 minutes per side, until golden brown. When flipping the fritters, flip away from your body to prevent splattering yourself with hot oil.

6.  Drain on paper towels. Serve with warm marinara sauce.

Yields 10 fritters

Among the many festive elements of Chanukah is the custom of eating special foods, some fried in oil and some dairy-based.  Susie has two great recommendation for you to taste test, both from her latest cookbook, Kosher By Design Teens and 20-Somethings.  We’ll share another – Veggie Corn Fritters – early next week. Enjoy them!

One of the wonderful things about Chanukah is that you have eight nights to share these yummy recipes with family and friends!

Pasta Quattro Formaggio means “pasta with 4 cheeses” in Italian and it is an absolutely incredible, creamy, rich sauce. For a tangier sauce, you can substitute blue cheese crumbles for the mascarpone, which is a sweet Italian cheese available kosher in most regular supermarkets. It is creamy and comes in a tub.

This dish needs to be eaten as soon as the sauce hits the pasta. If you are cooking in advance, cook your pasta until al dente, rinse with very cold water to stop the cooking, and toss it with a little olive oil. Before serving, bring a pot of water to a boil, dunk the pasta for 5 seconds and drain. To make the sauce in advance, cook it completely then allow to cool. When ready to use, heat 2 tablespoons water in a pot on very low heat. Add the sauce and whisk over the low heat until warm, making sure the bottom does not scorch.

1  pound penne pasta

water as needed

kosher salt or coarse sea salt

2 1/2 cups milk

1  cup mascarpone cheese

2  tablespoons all-purpose flour

1/8 teaspoon ground nutmeg

1/2 cup grated Romano cheese

1/2 cup grated Parmesan cheese

1/8 teaspoon ground white pepper

1/8 teaspoon fine sea salt

1  cup shredded mozzarella

1. Cook the pasta in a large pot of salted, rapidly boiling water according to the package instructions, until al dente. Drain and rinse under cold water to stop the cooking process. Transfer to large serving bowl.

2. Meanwhile, pour the milk, mascarpone, flour, and nutmeg into a medium pot. Whisking the whole time for 8 minutes, cook over medium heat until thick enough to coat a wooden spoon. To test, stir the sauce with a wooden spoon and lift the spoon out of the sauce. Drag your finger down the center of the spoon; the line will remain if the sauce is thick enough.

3. Add the Romano and Parmesan cheeses. Whisk for another 2 minutes. Add the white pepper, salt, and mozzarella. Whisk until the sauce is smooth and the cheeses are melted. Pour over the pasta; toss to coat.

• Yields 10 servings

This post comes from the release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Order your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.