Recipe courtesy of Gale Gand
Cruschiki: Pig's Ears Fritters
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- Level: Intermediate
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 20 to 25 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 99
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 32 mg
- Sodium
- 9 mg
- Level: Intermediate
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 20 to 25 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 99
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 32 mg
- Sodium
- 9 mg
Ingredients
Directions
- Beat the yolks with the sour cream thoroughly. Add the powdered sugar, alcohol, almond extract, and vanilla and continue mixing. Gradually add the flour and salt holding back 1/2 cup, and stir until blended. Turn the dough out onto a lightly floured work surface and knead at least 15 minutes using the remaining flour to dust the work surface. Or make this in the mixer with a dough hook and let it do the work for you - beat with the dough hook on medium speed for 6 minutes or until very smooth.
- Divide the dough into 2 pieces and let rest 10 minutes, covered with a barely damp cloth. With a rolling pin, roll each piece very thinly, about 1/16-inch thick. Cut rolled out dough into 1 1/2-inch wide strips and then cut diagonally 1 1/2-inches long to make diamonds.
- In the center of each piece cut a 1/2-inch slit (she said "gash") and pull one point through the slit to form what looks a bit like a pig's ear. After they are all shaped, heat some oil for deep-frying in a skillet, and fry until golden brown on both sides. Drain on heavy brown paper (grocery bag). Sprinkle with powdered sugar.
