Recipe - Kichel

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

Jewish Cooking in America Joan Nathan Yield: about 20 (P)

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.

Posted to JEWISHFOOD digest Volume 98 #002 by lisamontag@juno.com (Lisa
Montag) on Jan 1, 1998