Kichel Recipe

Free Recipe Kichel

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Kichel Recipe

1 lg Egg
1/4 ts Salt
1/4 c Sweet red wine
1/2 c All-purpose unbleached
-flour; (up to 1)
Vegetable oil or Crisco for
-deep-frying
Confectioners sugar

Kichel Preparation

Jewish Cooking in America Joan Nathan Yield: about 20 (P) 1. Beat the egg well. Then add salt, wine, and gradually the flour until you have a sticky elastic dough, almost like the consistency of molasses. 2. Flour your hands and break off pieces not much bigger than a marble. Roll out paper-thin on a floured surface. Cut in segments approximately 2 by 4 inches (dough the size of a large marble will make about 3), or cut on the diagonal very thin strips or whatever shape you wish. 3. Pour about 2 inches of oil into a heavy frying pan and heat to 375 degrees. Slide the strips carefully into the hot oil. Let cook a few seconds on each side. Soon they will bubble and puff up like hazenblosen. Remove with a spatula and drain on paper towels. When cool sprinkle with confectioners” sugar. Eat immediately or let sit, covered well, for one day with plastic wrap. Posted to JEWISH-FOOD digest Volume 98 #002 by lisamontag@juno.com (Lisa Montag) on Jan 1, 1998

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Kichel?

If you know a better Kichel Recipe please comment below.