 |
Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
|
A variation on this theme is to use 1/4 cup almond milk in place of the eggs, and even a vegan can have some! It's from Cindy Renfrow's book, Take a Thousand Eggs or More . Ingredients:
1 cup flour |
2 eggs, beaten |
pinch saffron |
3/4 cup oil |
Directions:
1. Mix flour, eggs and saffron together in a mixing bowl.
2. Knead the dough on a floured board until the dough is smooth and elastic.
3. Roll out the dough, a third at a time, on a floured surface.
4. Roll the dough as thin as possible or the finished product will be soggy. [I suggest using a pasta machine to roll the dough.]
5. Cut the dough with a 4-inch round cutter and remove dough circles to a floured plate.
6. Heat the oil very hot in a frying pan. If the oil smokes, reduce heat.
7. Fry the dough circles in hot oil in a single layer until the edges turn golden brown, about 3 minutes.
8. Flip the dough and cook for another 1 to 2 minutes, until golden.
9. Remove the fried dough circles from the pan with a slotted spoon or tongs and allow to drain on a paper towel.
10. Makes about 20.
|
|