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