Side Pannel
Flora Atkin's Dutch Kichelkies (Little Kichel
Flora Atkin's Dutch Kichelkies (Little Kichel
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cookies
Ingredients List
- 1 lg Egg
- 1/4 ts Salt
- 1/4 c Sweet red wine
- 1/2 All-purpose flour; to 1 c
- Vegetable oil; or Crisco for
- Confectioners' sugar
Directions
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.
Flour your hands and break off pieces not much bigger than a marble. Roll
out paper-thin 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.
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.
have a sticky elastic dough, almost like the consistency of molasses.
Flour your hands and break off pieces not much bigger than a marble. Roll
out paper-thin 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.
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.
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