Monday, March 14, 2011

Pigs' Ears (Oreilles de Cochon)

                                                       Photo by Anna Stockwell  -  Recipe by Saveur

These fritters are a typical breakfast treat in New Orleans or made to have as a late morning snack with a cup of café au lait instead of Beignets.

They are not exactly diet food. In fact, I never make them unless I have a group of hungry people who wolf them down before I even get to the table.

Bon Appetit!

Pig's Ears

1 1/2 cups flour

1/2 tsp. kosher salt

1/2 cup plus 2 tbsp. milk

Canola oil, for frying

1 14-oz. bottle cane syrup

1/2 cup finely chopped toasted pecans

Whisk together flour and salt in a large bowl. Add milk and stir with a fork until dough forms. Transfer dough to a floured work surface and knead into a ball. Divide dough into 12 equal pieces and roll each into a ball. Using a rolling pin, roll each dough ball out into a thin circle; set aside on a plate, each circle separated by a square of parchment paper.

Pour oil into a 6-qt. Dutch oven to a depth of 2" and heat over medium-high heat until a deep-fry thermometer reads 375°. Place 1 dough circle into oil and immediately place a fork in the center of the circle and twist to form a folded pig's ear. Hold fork in place until pastry begins to brown lightly, and then remove from, letting pastry fall back into oil. Continue frying, turning once, until golden brown, 1–2 minutes. Remove with tongs, letting excess oil drain into the pot, and then transfer to a wire rack to let cool; repeat with remaining dough circles.

Pour syrup into a small saucepan and heat over medium heat. Place a fried pastry into syrup, tossing gently to coat, and then remove with a fork, letting excess syrup drain into the pot, and transfer back to wire rack. Sprinkle with pecans while syrup is still hot; repeat with remaining pastries, syrup and pecans.