GBBO fans will recognise these yuzu-flavoured choux nuts as Jurgen’s creation. Sure they may take a little longer than regular doughnuts, but you’ll definitely be crowned star baker at your Chanukah gathering.
Candied peel and fragrant orange flower water give these Sicilian ricotta fritters from Greg and Lucy Malour an exotic note. Chocolate chips seal the deal as the recipe we’ll be cooking up this festive season.
Get seasonal with Silvia Nacamulli’s chestnut-filled sufganyot. The shops are filled with chestnuts so they’re be a snip to make.
If you prefer a savoury note, Anne Shoote’s fish fritters (from her gorgeous book, Cherish) are bursting with zingy sumac, which is perfectly paired with a zesty lemon and nutty tahina dipping sauce.
Anchovy takes these polenta-based anchovy fritters. from Silvia Nacamulli to another level. An umami-packed Chanukah canape – perfect with a glass of crisp white wine or fizz.