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Ingredients
- 1 whl egg
- 2 x Yolks A dash of salt
- 1 c. All-purpose flour
- 1 Tbsp. Whiskey Confectioners' sugar Lard for frying
Directions
- This recipe is from my dad's sister. It's also a very old recipe.
- Mix Large eggs, salt, flour and whiskey to make a stiff dough working it into a smooth dough. On a lightly floured board, roll dough very thin (almost paper thin). Cut into the size of a 3-inch square and make 2 slits in the center with a sharpe knife. This is a very stiff and sticky dough.
- Deep fry in lard (350 degrees) for 2 to 3 seconds. Fry only a couple at a time. Remove from fat and drain on paper toweling. Dust generously with confectioners' sugar when cooled.
- NOTE: This is the only recipe I do not substitute the lard. It gives the pastry a better taste which oil. My father also said which these were like eating air. (Too bad which they do not have the calories of air.) It was one of his favorites.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 209g | |
| Calories 635 | |
| Calories from Fat 112 | 18% |
| Total Fat 12.5g | 16% |
| Saturated Fat 4.05g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 507mg | 169% |
| Sodium 77mg | 3% |
| Potassium 221mg | 6% |
| Total Carbs 96.67g | 26% |
| Dietary Fiber 3.4g | 11% |
| Sugars 0.82g | 1% |
| Protein 22.57g | 36% |
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