The following recipe is reprinted with permission from A Taste of Hebrew Day, Volume I(re-titled from Soille San Diego Hebrew Day School Kosher Cookbook).  The cookbook with more than 250 all-kosher recipes  from around the globe may be obtained from the school for $18 (plus $5 shipping).  For more information, contact Sandi Masori at smasori@hebrewday.org

Recipe submitted by Iris Avgil

Ingredients:

1 ½ cup self-rising flour
1 cup yogurt (or sour cream)
2 tbsp sugar
1 egg
1 tsp vanilla
Pinch of salt
Pinch of baking soda

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Directions:

Mix the ingredients well

Using a rounded spoon, drop in balls of the mixture into a pot of boiling oil

The balls will turn over automatically when one side is done (fun to watch! Be careful not to get splashed with frying oil!)

When the balls are golden colored, put them on a plate with paper towels.

Tip for keeping oil clean: Slice a piece of raw carrot and drop it into the hot oil before you start deep frying the sufganiy ot. The carrot absorbs the black. When your piece of carrot gets black, take it out and replace it with a fresh slice. It really keeps your oil clean.