Recipe: Fried Bowknots

Fried Bowknots.

4 egg yolks
1 egg white
1/2 tsp salt
1/4 C. confectioners' sugar, plus more for dusting
1 tsp. vanilla
1 teaspoon rum
1 C. Flour
1-3lb. can solid vegetable shortening

1. Combine egg yolks and egg white. Add saalt and beat 8-10 mins. on high speed of electric mixer.

2. Add sugar and flavorings and beat until well blended, about 2 mins. Add the flour a little at a time , lightly folding in.

3. Transfer the dough to a well foured surface and knead until the dough blisters, about 5 mins. If no blisters form, and thre dough seems quite smooth, cover it with a towel and let it rest for about 20 mins.

4. Divide the dough into 4 parts. Roll out 1 part at a time on a lightly foured booard to paper-thinness.

5. Cut into strips 1/2 X 6 inches long. Tie each strip into a loose bowknot or twist. Let dry for about 5 mins or until oil is ready.

6. Using a large, deep, heavy pan, heat the shortening to 375. Fry the bowknots, uncrowded, until golden brown, turning once. Using a slotted spoon or tongs, carefully lift them out of the oil. Drain on paper towels. (The oild can be drained a saved for future use.)

7. Transfer to a large serving platter and sprinkle with confectioners' sugar.

This recipe came from an Italian cookbook. My mother had her own variations of this recipe. Sometimes she would use grated lemon peel or lemon extract, or anise flavoring(a little goes a long way), in place of rum flavoring.