Haman's ears

Yield: 1 servings

Measure Ingredient
2 \N Eggs
2 \N 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

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_

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