Krusciki (Polish Bow-Tie Fritters)

Name: Krusciki (Polish Bow-Tie Fritters)
Prep time: PT0D0H0M
Cook time: PT0D0H0M
Total time: PT0D0H0M
Yield: makes about 2 1/2 dozen
Ingredients: 2 cups flour; 1 ⁄ 4 tsp. kosher salt; 1 cup sour cream; 1 tsp. vanilla extract; 3 egg yolks; Canola oil, for frying; Confectioners' sugar, for dusting

Serves
makes about 2 1/2 dozen

TODD COLEMAN

By SAVEUR Editors

Published on November 5, 2013

Also referred to as angel wings, these sugar-dusted fritters are both crunchy and pillowy. They're often served at Polish weddings and holidays. This recipe first appeared in our December 2012 issue along with Jennifer Walker's story Holiday Parade.

Ingredients

2 cups flour
¹⁄₄ tsp. kosher salt
1 cup sour cream
1 tsp. vanilla extract
3 egg yolks
Canola oil, for frying
Confectioners' sugar, for dusting

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Instructions

Step 1

Whisk together flour and salt in a large bowl, and form a well in the center; add sour cream, vanilla, and yolks, and slowly stir together until dough forms. Transfer to a floured work surface, and using a rolling pin, roll dough until 1⁄8" thick. Using a fluted pastry cutter, cut dough into l"-wide strips, and then diagonally cut strips into 3"-long segments. Using a paring knife, cut a 1" slit lengthwise in the center of each segment, and thread one end of the segment through the hole and out the other side, pulling ends apart again to form a knot; set pastries aside.

Step 2

Pour oil to a depth of 2" in a 6-qt. Dutch oven, and heat over medium-high heat until a deep-fry thermometer reads 350°. Working in batches, add pastries, and fry, tossing in oil, until puffed and golden brown, about 2 minutes. Using a slotted spoon, transfer pastries to paper towels to drain briefly, and then dust with sugar; serve immediately.

Whisk together flour and salt in a large bowl, and form a well in the center; add sour cream, vanilla, and yolks, and slowly stir together until dough forms. Transfer to a floured work surface, and using a rolling pin, roll dough until 1⁄8" thick. Using a fluted pastry cutter, cut dough into l"-wide strips, and then diagonally cut strips into 3"-long segments. Using a paring knife, cut a 1" slit lengthwise in the center of each segment, and thread one end of the segment through the hole and out the other side, pulling ends apart again to form a knot; set pastries aside.
Pour oil to a depth of 2" in a 6-qt. Dutch oven, and heat over medium-high heat until a deep-fry thermometer reads 350°. Working in batches, add pastries, and fry, tossing in oil, until puffed and golden brown, about 2 minutes. Using a slotted spoon, transfer pastries to paper towels to drain briefly, and then dust with sugar; serve immediately.