Fried Haman’s Ears
Fazuelos Figeolas Mafis Orecchie di Amon
- 3 Eggs
- 2 Tbls. Brandy
- Pinch Salt
- 2 Cups Flour
- Oil for frying
- Confectioners' sugar
Beat eggs lightly with brandy and salt.
Add as much flour as eggs will absorb to make soft dough. Start beating with fork and continue working it with hands until mass holds together.
Knead for 10 minutes until smooth and elastic, adding a little more flour if too sticky. Wrap in plastic wrap and rest for 15 minutes at room temperature.
Divide dough into 2 balls. Roll each out as thin as possible on lightly floured surface. Cut into strips 4 inches long and 1.5 inches wide. Pinch each one in the middle to form a butterfly.
Deep fry in batches until golden. Lift out and drain.
Serve hot or cold sprinkled with confectioners' sugar and cinnamon.