Hanukkah Buñuelos - Sephardic Jewish Dessert

How to Make Levivot

1. In a mixing bowl, whisk together the flour, sugar, baking powder, and sea salt. In a separate bowl, beat the egg. Whisk the milk and vanilla into the egg until well combined. Add the liquid mixture to the flour mixture and stir until a thick, lumpy batter forms.Fill your frying pan to 1 inch depth of oil – in a 10.5 inch fry pan, that takes about 4 cups of oil. Warm oil over medium heat to 325 degrees F. Use a thermometer to test oil temperature before the first fritters are added – if oil starts out too hot, fritters will brown before they are cooked through. 
2. Use a metal soup spoon to scoop up each portion of batter. Drop batter by heaping tablespoonfuls into the hot oil. The oil should sizzle but not splatter-- if the oil pops or splatters, let it cool slightly before proceeding. Test one buñuelo first to see if you've got the oil temperature right.
3. Make 4 to 5 fritters at a time. Keep a metal slotted spoon handy to turn the fritters as they become golden. Turn the fritters at least once during cooking, until golden brown on both sides. If the oil is at the right temperature, it should take roughly 3 1/2 minutes for the fritters to brown completely and cook all the way through.
4. Drain fried buñuelos on a rack or paper towels, then serve topped with syrup (instructions below).

How to Make Levivot Syrup

1. Combine sugar and water in a small saucepan. Bring liquid to a boil, stirring to dissolve the sugar.
2. Reduce the heat and lightly simmer the liquid for 15 minutes, stirring occasionally. Add flavoring to the liquid. You can use rose water or orange blossom water, which are the most traditional, or you can get creative with adding flavorings to taste like vanilla, orange, or coconut! Continue to simmer for about 5 minutes more until liquid thickens and coats the back of a spoon.
3. Remove from heat and allow to cool slightly.Pour warm syrup over freshly fried buñuelos. Serve.