| 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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