Three Hanukkah dessert recipes that skip the fryer – The Denver Post

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By Melissa Clark, The New York Times

Every winter, I look forward to reveling in the fried food frenzy of latkes and jelly doughnuts called sufganiyot that is Hanukkah in my home. But, after a few grease-splattered days, I’ve had enough. Not of Hanukkah — that goes on for eight gelt-filled nights — but of frying. The question is, what else can I serve to celebrate the holiday?

This year, I plan to lean into the oil part of the story, specifically the olive oil that burned for eight days instead of just one, the miracle that the holiday commemorates. But along with using oil for frying, I’ll make some festive, holiday-worthy confections.

Olive oil is already traditional in many desserts, adding a slightly savory note to round out the sweetness. Here, I played with three classic recipes, blending olive oil into one, incorporating chocolate into another and leaving the third alone but for a tweak in the topping.

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