Oreilles De Cochon – Pigs Ear Doughnut2002-05-29
- Course: Appetizers
- Yield : 7 servings
- Servings : 7 servings
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
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A special treat in Acadiana is crisp, sugary and light oreilles de cochon. Translated this term means “Pigs Ear,” to describe the shape.
- 1 cup flour
- 1/4 tsp salt
- 1 (12 oz) can syrup - cane, corn or sugar
- Shortening for deep frying
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.