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3 whole eggs, or 2 whole eggs and 2 egg yolks
In a bowl, using a whisk or wooden spoon, beat together the eggs (or whole eggs and egg yolks), granulated sugar, salt, citrus zest, olive oil, brandy, and vanilla until well combined. Gradually add the flour, stirring only enough for the mixture to come together in a soft dough.
Turn out onto a lightly floured board and knead for 5 minutes until smooth. Roll out into a thin sheet and, using a pastry wheel, cut into strips about 1-1/2" wide by 4" to 6" long. Pinch together the ends of the longer strips to form rings and pinch the centers of the shorter strips to form butterflies.
Pour vegetable oil to a depth of 3" into a deep frying pan or saucepan. In batches, slip the pastries into the hot oil and fry until golden, about 3 minutes. Using a slotted skimmer, transfer to paper towels to drain briefly. Keep warm until all the cookies are cooked. Arrange on a platter and sift a dusting of confectioners' sugar over the top while still warm. Eat at once.
Poster's Notes:
Posted by Judy Bart Kancigor
Nutritional Info Per Serving: N/A
4 tbsp. granulated sugar
1/2 tsp. salt
2 tsp. grated lemon zest or orange zest
3 tbsp. olive oil
3 tbsp. brandy
1/2 tsp. vanilla extract
2-1/2 to 3 cups all-purpose flour
Vegetable oil for deep frying
Confectioners' sugar for topping
Why Haman's ears? According to Gil Marks in "The World of Jewish Cooking": "Ear-shaped pastries are derived from the medieval custom of cutting off a criminal's ear before execution as well as a legend that Haman's ears were twisted or triangular in shape like a donkey's."