|
|
Oreilles De Cochon - Pigs Ear DoughnutAppetizers & Beverages
Add to Recipe Box
|
|
Viewed 11013 times
Not yet rated
Rate It!
|
|
|
Submitted by Cynthia Abshire
Kaplan, LA
on Wednesday, May 29, 2002
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | 7 servings |
| Prep Time: | 10 minutes |
| Cook Time: | 20 minutes |
| Ready In: | 30 minutes |
|
A special treat in Acadiana is crisp, sugary and light oreilles de cochon. Translated this term means "Pigs Ear". See the cooks rhyme and reason for this. |
| |
| Ingredients |
| 1 cup flour |
1/4 tsp salt |
| 1 can syrup - cane, corn or sugar (12 oz) |
Shortening for deep frying |
|
| | | Directions | In large glass bowl, sift flour and salt together.
Add sufficient water to make stiff dough--approximately 1/4 cup. Divide the dough into about 12 portions, about the size of a walnut.
On a floured board, roll out one portion until it is paper thin. Drop into hot deep fat, giving a swift twist to the center of each with a long handled fork as soon as it hits the grease. This forms the ear. Cook until a very light brown. Cook portion one after the other, do not try to cook more than one at a time.
In a large flat pot, boil syrup until a few drops form a soft ball
when dropped in cold water. Dip each ear into this hot syrup
and place around a large platter to cool. |
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
