A non-alcoholic take on the Sufganiyot cocktail, made by Faith Kramer. Click here to find more Hanukkah cocktails.
Moisten the rim of a champagne flute or other glass with lemon wedge. Dip into powdered sugar. Add raspberry and vanilla syrup to glass. Carefully pour in chilled soda. Stir gently.
Buy cooking oils with high smoke points like peanut, canola, and safflower which don’t break down at the high temperatures needed for deep-frying.
Don’t overcrowd the pan – if too much food is added at once, the oil temperature will drop and the food will steam instead of brown.
More Stories by Marcy Franklin
Drink Editor for The Daily Meal. Originally from Colorado, now living in New York City.
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