Yield: 1 Servings
|A dash of salt|
|1 cup||All-purpose flour|
|Lard for frying|
Source: Roberta Brisson - This recipe is from my dad's sister. It's also a very old recipe.
Mix eggs, salt, flour and whiskey to make a stiff dough working it into a smooth dough. On a lightly floured board, roll dough very thin (almost paper thin). Cut into the size of a 3-inch square and make 2 slits in the center with a sharpe knife. This is a very stiff and sticky dough.
Deep fry in lard (350 degrees) for 2 to 3 seconds. Fry only a couple at a time. Remove from fat and drain on paper toweling. Dust generously with confectioners' sugar when cooled.
NOTE: This is the only recipe I don't substitute the lard. It gives the pastry a better taste that oil. My father also said that these were like eating air. (Too bad that they don't have the calories of air.) It was one of his favorites.
Posted to recipelu-digest Volume 01 Number 635 by QueenBerta@... on Jan 29, 1998