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Suggest a better descriptionJewish Cooking in America Joan Nathan Yield: about 20 (P) 1. Beat the egg well. Then add salt, wine, and gradually the flour until you have a sticky elastic dough, almost like the consistency of molasses. 2. Flour your hands and break off pieces not much bigger than a marble. Roll out paper-thin on a floured surface. Cut in segments approximately 2 by 4 inches (dough the size of a large marble will make about 3), or cut on the diagonal very thin strips or whatever shape you wish. 3. Pour about 2 inches of oil into a heavy frying pan and heat to 375 degrees. Slide the strips carefully into the hot oil. Let cook a few seconds on each side. Soon they will bubble and puff up like hazenblosen. Remove with a spatula and drain on paper towels. When cool sprinkle with confectioners sugar. Eat immediately or let sit, covered well, for one day with plastic wrap. Posted to JEWISH-FOOD digest Volume 98 #002 by lisamontag@juno.com (Lisa Montag) on Jan 1, 1998
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Serving Size: 1 Serving (108g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 123 | ||
Calories from Fat: 45 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 72.9mg | 3 % | |
Potassium 157mg | 4 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.4g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 123
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