A Hanukkah Treat (No, Not Latkes) With a Sweet Reminder of Sicily

'Latkes may be ubiquitous at Hanukkah here in the United States, but almost anything deep-fried is fair game, from Israeli jelly doughnuts to Spanish cheese fritters to whatever other tidbits one feels like browning in a good amount of bubbling oil.

Though they are not so common today, sweet rice fritters studded with raisins and pine nuts were what Italian Jews set on their holiday table.

I found this out from the second volume of Edda Servi Machlin’s wonderful book “The Classic Cuisine of the Italian Jews,” which I was flipping through looking for new Hanukkah ideas. Ms. Machlin has been the source of many of our family’s holiday staples, like the lemon pot roast my mother has been making for as long as I can remember and the spicy anchovy-laden roasted peppers she sometimes serves with it.' >>>

http://www.nytimes.com/2015/12/09/dining/hanukkah-arancini-recipe.html?