Dessert, Snack, Appetizer
Aunt Louise's Ribbons
Made at Christmas
Prep: 30 mins
Cook: 10 mins
By: Aunt Luise (Sagarese) Dirago
Instructions
Place eggs, sugar, salt, and whisky in a large bowl and mix for two minutes or so.
Add one cup of flour and mix well.
Add the remaining flour and mix until a slightly sticky dough forms.
Shape dough into a ball and refrigerate, covered, for about an hour.
Remove from fridge and cut dough in half and roll out one piece very thinly, on floured workspace.
Dough will be elastic, but re-roll it if it gets too thick. Using a knife or cutter to cut into strips.
Cut a strip: about 6 or 7 inches is a good size.
Optionally, Make a little cut towards one end. Now place the opposite end through that slit, and pull through to make a ribbon shape.
Meanwhile, heat some oil in a pot or deep fryer until hot. Before dropping the pastry in the oil, pull and stretch each one, so that it is thinner (as they shrink after being shaped) then begin frying the pastries until puffed and golden on each side.
Remove with strainer and place on a paper towel lined plate to cool.
When cool, sprinkle with powdered sugar (or decorate with icing, or honey.)