Flora Atkin's Dutch Kichelkies (Little Kichel)

• 1 large egg
• 1/4 teaspoon salt
• 1/4 cup sweet red wine
• 1/2 to 1 cup all-purpose unbleached flour
• Vegetable oil or Crisco for deep-frying
• Confectioners'sugar

1. 1.
2. Beat the egg well.
3. Then add salt, wine, and gradually the flour until you have a sticky elastic dough, almost like the consistency of molasses.
4. 2.
5. Flour your hands and break off pieces not much bigger than a marble.
6. Roll out paper-thin on a floured surface.
7. 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.
8. 3.
9. Pour about 2 inches of oil into a heavy frying pan and heat to 375 degrees.
10. Slide the strips carefully into the hot oil.
11. Let cook a few seconds on each side.
12. Soon they will bubble and puff up like hazenblosen.
13. Remove with a spatula and drain on paper towels.
14. When cool sprinkle with confectioners' sugar.
15. Eat immediately or let sit, covered well, for one day with plastic wrap.

egg, salt, sweet red wine, flour, vegetable oil, confectionerssugar

Taken from www.epicurious.com/recipes/food/views/flora-atkins-dutch-kichelkies-little-kichel-40012 (may not work)