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Polish Fritters
12 egg yolks
1 whole egg
¼ lb powdered sugar
Mix Together and beat until light-colored. Add 1 wine glass of cognac. Work gradually into this mixture about 1 quart of well-sifted flour. When dough is rather stiff, knead it lightly, cover and let stand for an hour or two.
Then roll out as thinly as possible, cut each into elongated diamond-shaped pieces, slash each one in the center, pass one end through the cut, and fry in deep lard.
Sift powdered sugar over the fritters.
Printable copies
polish fritters | polish fritters4x6 card | polish fritters3x5 card
From: International Institute (Lawrence, MA ) Cook Book.
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