Les Oreilles De Cochon (Cajun Pig's Ear Pastries)
Combine the flour and salt in a bowl. Add just as much water as you need to make a stiff dough. Divide the dough into 12 equal portions, each about the size of a pecan or walnut. Roll out each portion on a floured surface with a rolling pin into a very thin round.
Heat the oil to 360 degrees F in a deep fryer or a deep saucepan. Working in batches drop each portion, 1 at a time, into the hot oil, then give it a quick twist in the center with a long-handled fork, holding the fork in the dough until it sets slightly. Rotate the fork, flattening the tines against the dough to form an "ear." Remove the fork. Turn the ears around in the oil until golden brown. Drain on paper towels.
Combine the syrup and pecans in a saucepan over low heat and cook, stirring, until it reaches 234 to 240 degrees F on a candy thermometer, or the soft ball stage. (When a bit dropped into cold water forms a soft ball that flattens.)
Drizzle about 1 tablespoon of the syrup onto each of the ears. Serve immediately.
Recipe courtesy Emeril Lagasse, 2004
Recipe courtesy of Anne Thornton