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kichel

Kichel (Bow Tie Cookies)

Jewish fried dough!

  • Total Time: 1 hour
  • Yield: 30 cookies 1x

Ingredients

Units Scale
  • 1 cup all-purpose flour
  • tsp salt
  • 2 large eggs, beaten
  • ¼ tsp white vinegar
  • vegetable oil, for deep frying
  • confectioners’ sugar

Instructions

  1. Place the flour and salt in a bowl.
  2. Add the beaten eggs and vinegar and mix thoroughly until a smooth dough has formed (you can use an electric mixer or food processor).
  3. Let the dough rest, covered with plastic wrap, for at least 30 minutes.
  4. Roll out portions of the dough on a lightly floured surface until the dough is very thin, almost like paper.
  5. Cut the dough into squares or rectangles or odd shapes.
  6. Heat about 2 inches vegetable oil in a deep sauté pan (or use a deep fryer) over medium-high heat until the oil reaches about 375°F (a bread crumb or tiny piece of dough will sizzle quickly when you drop it into the oil).
  7. Drop the cutouts, a few at a time into the oil (they will puff up) and cook briefly on both sides until they are crispy and faintly browned.
  8. Drain on paper towels. Sift confectioners’ sugar on top.
  • Author: Ronnie Fein
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Ashkenazi