This wonderful recipe, adapted from Claudia Roden’s The Book of Jewish Food and introduced to me by the appropriately named and equally wonderful cook, Jo Cook, is heavenly with vanilla ice-cream. The recipe says it serves four, and it looks like a lot to eat, but somehow four people always manage to get through them all. They remind me of the apple fritters I used to have at the Chinese restaurant at the RSL on Friday nights growing up, though these are much more elegant.This wonderful recipe, adapted from Claudia Roden’s The Book of Jewish Food and introduced to me by the appropriately named and equally wonderful cook, Jo Cook, is heavenly with vanilla ice-cream. The recipe says it serves four, and it looks like a lot to eat, but somehow four people always manage to get through them all. They remind me of the apple fritters I used to have at the Chinese restaurant at the RSL on Friday nights growing up, though these are much more elegant.