Paradise Ponchikehs Recipe

Indulge in the irresistible Paradise Ponchikehs, a cherished Jewish holiday treat! This recipe, adapted from Ruth Sirkis's "A Taste of Tradition," creates light and airy fried dough puffs, perfectly complemented by rich chocolate or zesty orange sauces. A delightful combination of textures and flavors, these ponchikehs are sure to become a family favorite. Perfect for holidays or any special occasion!

Prep Time 20 mins

Cook Time 30 mins

Calories 89 kcal

Protein 2g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Paradise Ponchikehs

1 cup water
2 tablespoons margarine, for orange sauce
2 cups all-purpose flour
3 large eggs
Vegetable oil, for deep frying
Light Corn Syrup
Unsweetened Chocolate
Vanilla Extract
1 cup orange juice
1/4 cup granulated sugar
2 tablespoons cornstarch
Lemon, Juice Of
1 tablespoon orange liqueur (optional)
Zest of 1 orange

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How to Make Paradise Ponchikehs

Bring 1 cup of water to a rolling boil in a saucepan.
Add 1/2 cup of margarine and continue boiling until completely melted, stirring occasionally.
Remove from heat and immediately add 2 cups of flour all at once. Stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan.
Let the dough cool slightly (about 5 minutes).
Beat in the 3 eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 375°F (190°C).
Using a teaspoon or a pastry bag, carefully drop spoonfuls of dough into the hot oil.
Fry the ponchikehs, turning occasionally, until they are golden brown and puffed up (about 2-3 minutes per side).
Remove the ponchikehs with a slotted spoon and drain on paper towels.
**Chocolate Sauce:** In a saucepan, combine 1 cup sugar syrup and 4 oz chopped semi-sweet chocolate.
Heat over low heat, stirring constantly, until the chocolate is melted and smooth.
Remove from heat and stir in 1 teaspoon vanilla extract and 2 tablespoons margarine.
**Orange Sauce:** In a separate saucepan, whisk together 1 cup orange juice, 1/4 cup sugar, and 2 tablespoons cornstarch.
Bring to a boil over medium heat, stirring constantly, and boil for 1 minute until thickened.
Remove from heat and let cool slightly. Stir in 2 tablespoons margarine, 1 tablespoon orange liqueur (optional), 1 tablespoon lemon juice, and the zest of 1 orange.
Serve the hot ponchikehs immediately with the warm chocolate or orange sauce.