Side Pannel
Fried Sugar Leaves
Ingredients List
- 1/2 c Water
- 1/3 c Sugar
- 1 tb Anise seeds, crushed
- 1/4 ts Salt
- 2 &1/2 cups all-purpose flour
- 1 &1/2 teaspoons baking
- Powder
- 1 Egg
- 3 tb Butter, cut into pieces
- Oil for frying
- Powdered sugar
Directions
In a medium sized saucepan, add water, sugar, crushed anise seeds and
salt, and bring to a boil over medium heat. Remove from heat and
allow to cool. In a separate bowl, combine the flour and baking
powder. Using a pastry blender or fork, blend the butter and flour
mixture until it has a coarse and pebbly appearance. Make a well in
the center of the flour, add the egg and mix well. Slowly pour in the
syrup while stirring to form a soft dough. The dough should feel
slightly sticky to the touch but not excessively gluey. If the dough
is too sticky, add a tablespoon or more of flour.
Cut pieces of the dough and roll them into 2-inch sized balls. On a
lightly floured board, roll out each ball to approximately 7 to 8
inches in length and 4 or more inches in width. Use a knife to make 2
lengthwise 4-inch parallel slashes in the center of each sugar leaf.
Be sure to dust the board with flour between rollings to prevent
sticking.
Heat oil in a large skillet and fry 1 to 2 sugar leaves at a time, for
approximately 30 seconds on each side until lightly browned. Drain
onto paper towels. Allow to cool slightly and sprinkle with powdered
sugar. Serve warm.
salt, and bring to a boil over medium heat. Remove from heat and
allow to cool. In a separate bowl, combine the flour and baking
powder. Using a pastry blender or fork, blend the butter and flour
mixture until it has a coarse and pebbly appearance. Make a well in
the center of the flour, add the egg and mix well. Slowly pour in the
syrup while stirring to form a soft dough. The dough should feel
slightly sticky to the touch but not excessively gluey. If the dough
is too sticky, add a tablespoon or more of flour.
Cut pieces of the dough and roll them into 2-inch sized balls. On a
lightly floured board, roll out each ball to approximately 7 to 8
inches in length and 4 or more inches in width. Use a knife to make 2
lengthwise 4-inch parallel slashes in the center of each sugar leaf.
Be sure to dust the board with flour between rollings to prevent
sticking.
Heat oil in a large skillet and fry 1 to 2 sugar leaves at a time, for
approximately 30 seconds on each side until lightly browned. Drain
onto paper towels. Allow to cool slightly and sprinkle with powdered
sugar. Serve warm.
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