Hazenblosen (blown-up little pants)

Yield: 1 Servings

Measure Ingredient
1 large Egg
¼ teaspoon Salt
¼ cup Sweet red wine
½ cup All-purpose unbleached flour; (1/2 to 1)
\N \N Vegetable oil or Crisco for deep-frying
\N \N Confectioners'sugar

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@... (Lisa Montag) on Jan 7, 1998

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