Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
German Rabbit Ears
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- #120251
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 1/2 cups all-purpose flour (approximate)
1/4 teaspoon salt
1 teaspoon baking powder
1 tablespoon butter
3/4 cup warm milk (120 degrees F)
1 egg
1 teaspoon cinnamon, or to taste
1/2 cup sugar
vegetable oil for frying
directions
In a bowl, whisk the flour with the salt and baking powder.
Melt the butter in the milk. Beat it into the flour mixture along with the egg to form a firm dough, adding more milk if needed. Knead on a floured surface for a few minutes. Form into a ball, cover with a towel and set aside 1 hour.
On a floured surface, roll out dough about 1/3-inch thick. With a knife, pastry wheel or pizza cutter, cut into 1-by-3 inch rectangles.
In a heavy pot, heat about 4 inches of oil to 375 degrees F. Fry dough pieces, being careful not to crowd, until golden brown, about 2 minutes per side. Drain on paper towels.
Stir cinnamon into sugar sprinkle over the still-hot rabbit ears.
added by
ilovetocook23
nutrition data
Nutritional data has not been calculated yet.
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