By Marilyn Sultar
Haman's Ears
This recipe is a variation of fried Italian dough, which was commonly prepared in Italian kitchens, but had no association with Purim. It is a perfect example of one ethnic holiday custom infiltrating general society.
Updated at: Wed, 31 Jan 2024 20:58:53 GMT
Nutrition balance score
Unbalanced
Glycemic Index
72
High
Nutrition per serving
Calories1649 kcal (82%)
Total Fat50.8 g (73%)
Carbs237 g (91%)
Sugars45.4 g (50%)
Protein36.4 g (73%)
Sodium933 mg (47%)
Fiber7.1 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Combine the first five in a mixing bowl. Set aside.
Step 2
Combine the remaining liquid for the dough in a small bowl and whisk together until well combined. Proceed immediately to add this mixture to the flour and stir by hand or machine until soft, slightly sticky dough is formed.
Step 3
Turn out dough onto a generously floured board and gently knead for 15 strokes to form a soft ball of dough. Cover with the inverted used mixing bowl and let the dough rest for ½ hour.
Step 4
Divide the dough in half and roll one half on a moderately floured board until it is very thin (1/16th inch) and almost transparent.
Step 5
Pour 3 inches of oil into a deep pot or fryer and heat to 375°F.
Step 6
Cut strips of dough that are about 4 inches in length by 1 inch. As you lift up each strip, the dough will stretch a little, which is OK. Bring the two ends of dough together and lightly press them to form a sagging O.
Step 7
Fry the dough 3 or 4 pieces at a time until golden. Drain on crumpled paper towels.
Step 8
When all the dough is fried, place on a serving tray and sprinkle liberally with confectioners' sugar while still warm. Serve.
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