Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Anne MacLellan 1/2 ts Vanilla extract
2 Eggs 2 tb Rum or brandy
2 Egg yolks 2 1/2 c Flour, unbleached
1/4 c Sugar 1 c Oil, olive or otherwise for
1/2 ts Salt -frying
1 ts Lemon rind, grated -Confectioner's or icing
3 tb Olive oil -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 rahter
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 towe. 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

Source:_Classic Cuisine of the Italian Jews_ posted by Anne MacLellan

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