Ingredients Jump to Instructions ↓

  1. 1 large Egg

  2. teaspoon Salt

  3. cup Sweet red wine

  4. All-purpose flour; to 1 c

  5. Vegetable oil; or Crisco for Confectioners' sugar

Instructions Jump to Ingredients ↑

  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.

  4. 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.

  5. Yield: about 20 (P)

  6. Posted to JEWISH-FOOD digest by Nancy Berry on Feb 16, 1998


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