Fazuelos

Fazuelos

Je vous livre ici la recette des fazuelos. Des beignets marocains qu’on appelle aussi oreilles d’Aman… pas très bon pour la ligne mais délicieux à manger !

My grandparents grew up in Tangier, Morocco. On Purim my grandmother makes Fazuelos, these delicious sweet fried dough delicacies. Jews from Morocco eat this every Purim and also after fast days, like Yom Kippur. It is a huge part of the Moroccan Jewish culture. A sweeter, tastier version of Hamentashen (in my opinion)!

Ingredients

For the dough:

4 eggs

1 cup vegetable oil + more for deep-frying

1 cup water

4 cups flour

For the syrup:

1 cup sugar

1 cup water

1 tbsp. honey

1 tbsp. lemon juice (optional)

Directions

In a large bowl add the eggs, oil and water. Mix with a fork. Gradually add the flour and mix until the dough is consistent throughout (you can use your hands!).

With a rolling pin or a pasta maker, roll the dough out to the thinnest you can (1 mm). Yes, that thin. cut into strips with a pizza or pastry cutter to 1 inch width (or a little more if you want).

Bring frying oil to high heat, then decrease stove temperature to low heat. This makes the oil just hot enough, and not too hot that it will burn the fazuelos.

Now for the tricky part. Wrap the dough around two fingers several times with each wrap slightly looser than the one before. To finish, pinch the end of the dough with wet fingers so it doesn’t unwrap while frying. Insert a fork into the center of the wrap where your fingers were and place into the oil. Once in the oil, move the fork in a circular motion and flip the fazuelo once one side is cooked. Do not let them brown. Remove and place on a paper-towel covered surface.

For the syrup, on medium heat, add the sugar, water and honey to a sauce pan. Simmer for about 5 minutes and stir often. Individually place each cooked fazuelo into the syrup pan and tilt the pan so the syrup covers the fazuelo completely.