| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
Jewish |
Cookies, Jewish |
20 |
Servings |
INGREDIENTS
| 1 |
lg |
Egg |
| 1/4 |
ts |
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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