Recipe - Hazenblosen (Blown-Up Little Pants)

1 lg Egg
One fourth teaspoon Salt
One fourth cup Sweet red wine
One half cup Allpurpose unbleached
flour; (One half to 1)
Vegetable oil or Crisco for
deepfrying
Confectioners'sugar

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 paperthin 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. 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.

Yield: about 20 (P)

Recipe by: Flora Atkins

Posted to JEWISHFOOD digest Volume 98 #013 by lisamontag@juno.com (Lisa
Montag) on Jan 7, 1998