Haman's ears Recipe

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Haman's ears

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Categories:	Desserts, Israeli, Italian, Middle Eastern, Western European	Rating:	0
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Ingredients:

		Anne MacLellan
2		Eggs
2		Egg yolks
1/4	cup	Sugar
1/2	tsp	Salt
1	tsp	Lemon rind, grated
3	tbsp	Olive oil
1/2	tsp	Vanilla extract
2	tbsp	Rum or brandy
2 1/2	cup	Flour, unbleached
1	cup	Oil, olive or otherwise for
		-frying
		-Confectioner's or icing
		-sugar

Procedures:

1	Orecchi di aman for the italian jews orecchi di aman are as synonymous with the festival of purim as the hamantaschen are for the ashkenazim.
2	In a small bowl, beat the eggs, egg yolks with the sugar, lemon rind, olive oil, vanilla extract and rum.
3	Gradually add enough flour to make a rahter soft dough.
4	Turn out onto a floured working surface and knead for 2 or 3 minutes.
5	Roll very thin.
6	With a pastry cutter or sharp knife, cut into strips 1 inch x 4 to 7 inches.
7	Slowly heat the oil in a small saucepan.
8	(oil is at the right temperature when a small piece of dough drops into it floats and begins to sizzle).
9	Fry a few strips at a time, twirling them to give them odd shapes until they are lightly golden.
10	(tie the longer pieces into a knot before frying them).
11	Drain and place on a paper towe.
12	When all the ears are done, transfer to a large serving dish, sprinkling each layer with confectioner"s sugar (through a sieve).
13	Yields: 2 to 3 dozen