Flora Atkin's Dutch Kichelkies (Little Kichel)

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   1.

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   Beat the egg well.

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   Then add salt, wine, and gradually the flour until you have a sticky elastic dough, almost like the consistency of molasses.

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   2.

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   Flour your hands and break off pieces not much bigger than a marble.

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   Roll out paper-thin on a floured surface.

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   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.

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   3.

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   Pour about 2 inches of oil into a heavy frying pan and heat to 375 degrees.

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    Slide the strips carefully into the hot oil.

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    Let cook a few seconds on each side.

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    Soon they will bubble and puff up like hazenblosen.

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    Remove with a spatula and drain on paper towels.

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    When cool sprinkle with confectioners' sugar.

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    Eat immediately or let sit, covered well, for one day with plastic wrap.

* Per serving · 4 servings · Values may vary.

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