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Haman's Ears

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      Title: HAMAN'S EARS
 Categories: Desserts, Italian, Holiday
      Yield: 1 Servings
 
      2    Eggs
      2    Egg yolks
    1/4 c  Sugar
    1/2 ts -salt
      1 ts Lemon rind;grated
      3 tb Olive oil
    1/2 ts Vanilla extract
      2 tb Rum or brandy
  2 1/2 c  Flour, unbleached
      1 c  Oil; olive or otherwise for
           -frying
           -Confectioner's or icing
           -sugar
 
  Orecchi di Aman For the Italian Jews orecchi di Aman are as
  synonymous with the festival of Purim as the Hamantaschen are for the
  Ashkenazim.
  
  In a small bowl, beat the eggs, egg yolks with the sugar, lemon rind,
  olive oil, vanilla extract and rum. Gradually add enough flour to
  make a rather soft dough. Turn out onto a floured working surface and
  knead for 2 or 3 minutes. Roll very thin. With a pastry cutter or
  sharp knife, cut into strips 1 inch x 4 to 7 inches. Slowly heat the
  oil in a small saucepan. (Oil is at the right temperature when a
  small piece of dough drops into it floats and begins to sizzle.) Fry
  a few strips at a time, twirling them to give them odd shapes until
  they are lightly golden. (Tie the longer pieces into a knot before
  frying them.) Drain and place on a paper towel. When all the ears are
  done, transfer to a large serving dish, sprinkling each layer with
  confectioner's sugar (through a sieve). YIELDS: 2 to 3 dozen
 
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