What are fritlach? Basically they are fried pieces of dough. They are way easier & much quicker to make than doughnuts. One of the reasons I loved my yearly visits to my great great aunt house was to eat these fritlach. Recently I called up to get the recipe. After giving me a recipe that went something like – a bit of flour – not too much . She called my mother back the next day to say she couldn’t sleep since she felt she gave me wrong instructions so she made a fresh batch just so she can give me clear instructions.
1 large egg
1 cup flour
1 tsp flat sugar
3-4 Tbsp fruit liquor
Mix all ingredients together to form a dough. Knead well until its well combined. For easier handling wrap with saran wrap and refrigerate for 1 hour.
Divide dough in half. Either roll our one half as thinly as possible or run the dough through your pasta maker a few times (my aunt goes down to number 5 while I preferred 3 on my machine) until reach desired thinness.
Cut into triangles and cut a slit though. (many people like to pull through the center slip the corner of the triangle. My sources have convinced me that its not necessary so why work harder then necessary?)
Deep fry a few at a time for a few seconds. Place dough in oil and immediately flit over. Keep in mind that they darken once removed from oil and we want them to be very light.
Sprinkle plenty of confectioners sugar on top and serve.