ANGEL WINGS
By Gloria Pitzer, from her “Original 200” collection of recipes, but also published in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 280). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
INGREDIENTS:
5 egg yolks, well-beaten
5 tablespoons each: sour cream and sugar
1 tablespoon almond extract
¼ teaspoon salt
2 ½ cups flour
INSTRUCTIONS:
Combine all, as listed; and enough more flour that dough is not sticky, but still very soft. Roll small portions of dough at a time to paper-thin on a lightly floured surface. Cut into strips, 2” x 5”, and arrange in a single layer on oiled cookie sheets. Fill a deep, heavy sauce pan at least 3 inches deep with oil, heating it to 400°F.
Make a 1-inch slit down center of each and draw the opposite ends of the strips through the slit. Drop into the hot oil to fry. They will fall to the bottom of the pan but will surface in a few seconds as they delicately brown – about 2 minutes.
Lift out with tongs and drop into large grocery sack containing about a pound of powdered sugar. Shake the bag to coat the Angel Wings evenly. Makes oodles! Flavor variations include substituting for the almond extract – dark or light rum or rum flavoring… Or ginger brandy… Or, in addition to any of these, a pinch of nutmeg!
OTHER OPTIONS:
REINDEER TEARS – cut the Angel Wing dough into diamond shapes and fry them as directed above.
ELEPHANT EARS – cut the Angel Wing dough to the diameter of a saucer and fry one at a time.
See also…
