| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Croatian |
Desserts |
1 |
Batch |
INGREDIENTS
| 6 |
|
Eggs |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Butter |
| 1 1/2 |
l |
Cooking oil |
| 1 |
ts |
Lemon peel bits |
| 1 |
tb |
Rum |
| 1 |
ts |
Vanilla |
| 2 |
lb |
Flour; blended with… |
| 3 |
ts |
Baking powder |
INSTRUCTIONS
Separate eggs; beat whites until they "peak". To slightly beaten eggs, add
sugar and cooled, melted butter; blend until smooth. Add the egg whites,
lemon peel, rum and vanilla and blend. Add enough flour (about 2 pounds) to
make a dough that will roll nicely. Roll out the dough to 1/8 inch
thickness. Cut into 5/8 x 6 inch strips.
Over quite hot fire, heat the oil until it stops hissing or "speaking". Use
a pan to give you an oil depth of about 2 to 2-1/2 inches. This will allow
your hrstule to submerge when you drop it in, and whenit rises to the
surface, it pretty well indicates readiness to turn. Turn and cook both
sides a golden brown color. Coat with powdered sugar while hot. Twist in
various shapes or knot your hrstule before droppoing into oil.
Source: Vjera Viskovic, Jelsa, Otok Hvar "Our Favorite Recipes" St. Anthony
Croatian Catholic Church Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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