| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
Jewish |
Cookies, Jewish |
20 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 1/4 |
t |
Salt |
| 1/4 |
c |
Sweet red wine |
| 1/2 |
|
All-purpose flour, to 1 c |
|
|
Vegetable oil, or Crisco for |
|
|
Confectioners' sugar |
INSTRUCTIONS
Beat the egg well. Then add salt, wine, and gradually the flour until
you have a sticky elastic dough, almost like the consistency of
molasses. Flour your hands and break off pieces not much bigger than a
marble. Roll out paper-thin on a floured surface. Cut in segments
approximately 2 by 4 inches (dough the size of a large marble will
make about 3), or cut on the diagonal very thin strips or whatever
shape you wish. Pour about 2 inches of oil into a heavy frying pan and
heat to 375 degrees. Slide the strips carefully into the hot oil. Let
cook a few seconds on each side. Soon they will bubble and puff up
like hazenblosen. Remove with a spatula and drain on paper towels.
When cool sprinkle with confectioners' sugar. Eat immediately or let
sit, covered well, for one day with plastic wrap. Yield: about 20 (P)
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on
Feb 16, 1998
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