Monkey Butter Challah Fritters with Sweet Tahini Sauce

Active Time: 55 mins, Total Time: 55 mins, Servings: 12


3/20/20232 min read

Active Time: 55 mins, Total Time: 55 mins, Servings: 12



  • 1 (1 pound) challah bread loaf

  • 4 large eggs, beaten

  • 1 3/4 cups Monkey Butter

  • 1 cup whole milk or unsweetened nondairy milk

  • 1/2 cup granulated sugar

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon salt


  • 1/2 cup tahini (ground sesame seeds)

  • 3 to 4 tablespoons light agave syrup, as needed

  • 2 tablespoons fresh lemon juice (from 1 lemon)

  • 1/8 teaspoon salt

  • 1/4 cup cold water, plus more as needed

Additional Ingredients:

  • 4 cups vegetable oil

  • 2 tablespoons silan (date honey) (optional)

  • Powdered sugar or cinnamon sugar (optional)

  • Warmed chocolate sauce (optional)


  1. Prepare the Fritters: Tear challah into 1/4-inch pieces, and place in a large bowl. Whisk together eggs, Monkey Butter, milk, sugar, cinnamon, nutmeg, vanilla, and salt in a separate large bowl. Add challah pieces, stirring until well combined. Cover with plastic wrap, and refrigerate until the bread soaks up all liquid and combines with Monkey Butter, 10 to 20 minutes.

  2. Meanwhile, prepare the Sauce: Whisk together tahini, agave (as needed), lemon juice, and salt in a medium bowl until very smooth (mixture will seize up but loosen as you continue to stir). Whisk in water, 1 tablespoon at a time as needed, until Sauce is thick but pourable; set aside.

  3. Pour oil into a 10-inch-wide Dutch oven or heavy pot; heat over medium-high to 350°F. Line a large baking sheet using paper towels.

  4. While the oil is heating, stir the fritter mixture well until the ingredients are thoroughly combined. For each Fritter, roll about 1 tablespoon of batter into a ball using your hands. Press firmly together; roll again, squeezing into a firm ball, about 1 inch in diameter. Transfer to 2 large baking sheets.

  5. Using a spider, place dough balls in hot oil. Fry 8 at a time, being careful not to overcrowd the Dutch oven, until the bottoms of the Fritters are dark golden brown, about 2 minutes total, flipping Fritters halfway through frying time using a slotted metal spoon or tongs. (Adjust heat as needed to maintain temperature and prevent burning.) Transfer the Fritters to the prepared baking sheet. Let the oil return to temperature between batches. (If desired, keep Fritters warm in a 250°F oven on an ungreased baking sheet.)

  6. Transfer Sauce to a dish, and drizzle with silan (if using). If desired, sprinkle Fritters with powdered sugar or cinnamon sugar; serve with Sauce and, if desired, warm chocolate sauce.

Make in Advance: Fritters may be made up to 1 day in advance; store them in an airtight container in the refrigerator. Place in a 250°F oven until heated through before serving. The Sweet Tahini Sauce may be made up to 2 days in advance without silan; store in an airtight container in the refrigerator.

Monkey Butter Challah Fritters with Sweet Tahini Sauce