#fried-foods

#fried-foods

Many traditional Hanukkah foods, like shallow-fried potato latkes and deep-fried jelly doughnuts, hinge on oil. Also called the Festival of Lights, the Jewish holiday commemorates the rededication of the Temple in Jerusalem. According to the story, there was only enough oil to fuel the menorah for one night, but somehow, someway, it lasted for eight.

We talked to Allie Hagerty, food blogger of Seasoned and Salted and One Bowl Bakery, about how she makes sure her beer batter delivers the crispiest bite. "A blend works best, I usually do about 70% all-purpose flour and 30% rice flour (or cornstarch)," she says. The secret lies in how rice flour differs from wheat flour. "Lower gluten gives you a lighter bite," Hagerty explains. "Plus you get a nice, crackly crust! The fish will also stay crisp longer after frying."