Crispy Chocolate-Dipped Oznei Haman (Fried Hamantaschen) for Purim

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I never thought I’d be the type to mess with tradition, but here I am frying hamantaschen and dipping them in chocolate. My grandmother would probably raise an eyebrow at this spin on the classic Purim cookie, but after one bite of these crispy, warm oznei Haman, I think she’d come around. The name literally means “Haman’s ears” in Hebrew, and while the traditional baked version is lovely, there’s something irresistible about the golden, crunchy exterior you get from frying.

The technique isn’t complicated, but timing matters. You want the oil at exactly 350°F so the dough puffs up without getting greasy. I learned this the hard way after a batch that absorbed too much oil because I got impatient. The dough itself is similar to regular hamantaschen, just rolled a bit thicker to hold up to the frying process. Once they’re golden and drained properly, that chocolate coating takes them completely over the top.

Why Frying Hamantaschen Works So Well

I make these for Purim parties now instead of the standard cookies, and they disappear faster than I can fry them. The contrast between the warm, slightly sweet dough and the rich chocolate coating is perfect. They’re best served within a few hours of making them, while the exterior is still crisp. If you’re hosting a Purim celebration or just want to try something different with your hamantaschen tradition, these are worth the extra effort.

Perfect for Your Purim Celebration

Serve them alongside regular hamantaschen for variety, or make them the star of your dessert table. I like to arrange them on a platter with some fresh berries or a dusting of powdered sugar for presentation.

Crispy Chocolate-Dipped Oznei Haman (Fried Hamantaschen) for Purim - Jewish recipe
I never thought I'd be the type to mess with tradition, but here I am frying hamantaschen and dipping them in chocolate. My grandmother would probably raise an eyebrow at this spin on the classic Purim cookie, but after one bite of these crispy, warm oznei Haman, I think she'd come around. The name literally means "Haman's ears" in Hebrew, and while the traditional baked version is lovely, there's something irresistible about the golden, crunchy exterior you get from frying. The technique isn't complicated, but timing matters. You want the oil at exactly 350°F so the dough puffs up without getting greasy. I learned this the hard way after a batch that absorbed too much oil because I got impatient. The dough itself is similar to regular hamantaschen, just rolled a bit thicker to hold up to the frying process. Once they're golden and drained properly, that chocolate coating takes them completely over the top. I make these for Purim parties now instead of the standard cookies, and they disappear faster than I can fry them. The contrast between the warm, slightly sweet dough and the rich chocolate coating is perfect. They're best served within a few hours of making them, while the exterior is still crisp. If you're hosting a Purim celebration or just want to try something different with your hamantaschen tradition, these are worth the extra effort. Serve them alongside regular hamantaschen for variety, or make them the star of your dessert table. I like to arrange them on a platter with some fresh berries or a dusting of powdered sugar for presentation.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Jewish, Middle Eastern
Calories: 185
Ingredients Method Notes

Ingredients
  

Dough
  • 3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange juice freshly squeezed
Filling
  • 1 cup poppy seed filling or apricot jam
  • 1 tablespoon cornstarch to thicken filling
For Frying and Coating
  • 6 cups vegetable oil for frying
  • 8 ounces dark chocolate chopped
  • 2 tablespoons coconut oil or vegetable shortening
  • 1/4 cup powdered sugar for dusting

Method
 

Make the Dough
  1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  2. In a separate bowl, combine vegetable oil, eggs, vanilla extract, and orange juice. Whisk until smooth.
  3. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Don't overwork it.
  4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Prepare Filling and Shape Cookies
  1. Mix the poppy seed filling with cornstarch in a small bowl. This prevents the filling from leaking during frying.
  2. On a lightly floured surface, roll the dough to 1/4-inch thickness (slightly thicker than regular hamantaschen).
  3. Cut 3-inch circles using a round cookie cutter or glass.
  4. Place 1 teaspoon of filling in the center of each circle.
  5. Fold the dough into triangles by bringing three points together, pinching the seams tightly. Make sure they're well sealed.
  6. Place shaped cookies on a parchment-lined baking sheet and refrigerate for 15 minutes.
Fry the Hamantaschen
  1. Heat oil in a heavy pot or deep fryer to 350°F. Use a thermometer to maintain temperature.
  2. Carefully lower 3-4 hamantaschen into the hot oil using a slotted spoon.
  3. Fry for 2-3 minutes per side until golden brown and puffed.
  4. Remove with a slotted spoon and drain on paper towels. Let cool completely before dipping in chocolate.
Chocolate Coating
  1. Melt chocolate and coconut oil in a double boiler or microwave, stirring until smooth.
  2. Let chocolate cool slightly so it's warm but not hot.
  3. Dip each cooled hamantasch halfway into the chocolate, allowing excess to drip off.
  4. Place on parchment paper and refrigerate for 10 minutes to set the chocolate.
  5. Dust lightly with powdered sugar before serving.

Notes

These are best served within 4 hours of frying for maximum crispiness. The chocolate coating can be made with milk chocolate for a sweeter version. Store any leftovers in an airtight container for up to 2 days, though they won't be as crispy. You can reheat them in a 300°F oven for 3-4 minutes to restore some crispness.
Nutrition Facts
24 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 9g 12%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 95mg 4%
Dietary Fiber 1g 4%
Total Sugars 12g
Protein 3g 6%
*Percent Daily Values are based on a 2,000 calorie diet.

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