Haman's ears
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| 2 | Egg yolks | |
| ¼ | cup | Sugar salt |
| 1 | teaspoon | Lemon rind;grated |
| 3 | tablespoons | Olive oil |
| ½ | teaspoon | Vanilla extract |
| 2 | tablespoons | Rum or brandy |
| 2½ | cup | Flour, unbleached |
| 1 | cup | Oil; olive or otherwise for frying Confectioner's or icing sugar |
Directions
Orecchi di Aman For the Italian Jews orecchi di Aman are as synonymous with the festival of Purim as the Hamantaschen are for the Ashkenazim.
In a small bowl, beat the eggs, egg yolks with the sugar, lemon rind, olive oil, vanilla extract and rum. Gradually add enough flour to make a rather soft dough. Turn out onto a floured working surface and knead for 2 or 3 minutes. Roll very thin. With a pastry cutter or sharp knife, cut into strips 1 inch x 4 to 7 inches. Slowly heat the oil in a small saucepan. (Oil is at the right temperature when a small piece of dough drops into it floats and begins to sizzle.) Fry a few strips at a time, twirling them to give them odd shapes until they are lightly golden. (Tie the longer pieces into a knot before frying them.) Drain and place on a paper towel. When all the ears are done, transfer to a large serving dish, sprinkling each layer with confectioner's sugar (through a sieve). YIELDS: 2 to 3 dozen Source:_The Classic Cuisine of the Italian Jews_