| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | lg | Egg |
| 1/4 | ts | Salt |
| 1/4 | c | Sweet red wine |
| 1/2 | c | All-purpose unbleached flour; (1/2 to 1) |
| Vegetable oil or Crisco for deep-frying | ||
| Confectioners'sugar |
INSTRUCTIONS
1. 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. 2. 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. 3. 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) Recipe by: Flora Atkins Posted to JEWISH-FOOD digest Volume 98 #013 by lisamontag@juno.com (Lisa Montag) on Jan 7, 1998
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