This year I am adding another fried dessert to our menu – my mother’s Kichels. I haven’t made them in years. It’s time. They’ll give us yet another reason to remember Nana and her special ways and her special treats. And her recipe is very easy.
The big trick for fabulous Kichels is rolling the dough as thin as possible. It takes some time and patience, but the result -- crispy, puffy, delightfully light cookies with just a sprinkle of sifted confectioners sugar – is so worth it.
- Cook Time
- Prep Time
- 24-30 pieces ServingsServings
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 2 large eggs, beaten
- 1/4 teaspoon white vinegar
- vegetable oil for deep fat frying
- confectioners sugar
1. Place the flour and salt in a bowl. Add the beaten eggs and vinegar and mix thoroughly until a smooth dough has formed (use an electric mixer or food processor or knead the dough by hand). Let the dough rest, covered with plastic wrap, for 20-30 minutes.
2. Roll out the dough on a lightly floured surface until the dough is very thin, almost like paper (I usually roll it into a 14 to 15-inch circle). Cut into squares or rectangles or odd shapes. Heat about 2-inches vegetable oil in a deep saute pan (or use a deep fryer) over medium-high heat until the oil reaches about 375 degrees (a bread crumb or tiny piece of dough will sizzle quickly). Drop the cut-outs, a few at a time into the oil (they will puff up) on both sides until they are crispy and faintly browned. Drain on paper towels.
3. Sift confectioner’s sugar on top.